Light Fruit Cake

An instant hit with the Shamrock office when tested, December's competition winner is there to be shared


  • 12 oz butter
  • 14 oz Odlums Cream Plain Flour
  • 9 oz castor sugar
  • 1¾-2lbs Shamrock Luxury Fruit Mix
  • 1 tsp mixed spice
  • Rind and juice of ½ lemon and ½ orange.
  • 6 eggs
  • Pinch salt
  • Glass whiskey
Light Fruit Cake


  1. Soak the fruit in the juice, add rind and half the whiskey.
  2. Cream butter and sugar.
  3. Add eggs one at a time and beat well.
  4. Fold in flour, spice and salt.
  5. Add fruit.
  6. Put into a lined 9" cake tin and bake at 160°C/320°F/Gas 3 for 2-3 hours. For fan ovens reduce cooking time by about 10 minutes.

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