Light Fruit Cake

A nice and quick cake to make with all the same great flavours you love. 

Recipe courtesy of one of our loyal customers. 


  1. Preheat the oven to 275 degrees F. Grease and line a 8 x 8 x 3 in pan with parchment paper.
  2. In a large mixing bowl, cream together the butter and sugar.
  3. In a small bowl, dredge the raisins, citron peel and red and green cherries in 2 tbsp cake and pastry flour.
  4. Add the cake and pastry flour, sweetened condensed milk, baking powder, shredded coconut, brazil nuts, lemon extract and dredged fruit to the creamed mixture and stir until fully mixed.
  5. Add the mixture to the prepared pan and place the pan on the middle shelf of the oven with a loaf pan containing 1 in of water. Bake for 3 hours or until a toothpick comes out clean.



  • 1 cup Butter, softened
  • 2 cups White Sugar
  • 1 lb Sultana Raisins
  • ½ lb Citron Peel, chopped
  • 1 lb Red and Green Glace Cherries
  • 3 cups Cake and Pastry Flour
  • 1 cup Sweetened Condensed Milk
  • 2 tsp Baking Powder
  • 1 cup Shredded Coconut
  • ½ lb Brazil Nuts
  • 2 tsp Lemon Extract


To print the recipe, click here