Jamie Oliver Fruit Cake Recipe [GUIDE]

Jamie Oliver’s fruit cake is a rich, moist and flavorful cake that’s perfect for the holidays or any special occasion. Unlike the traditional fruitcake that sometimes gets a bad rap for being overly dense or dry, Jamie’s version is packed with juicy dried fruits, nuts and spices. What makes it stand out is its balance of sweetness and warmth, with hints of citrus zest, cinnamon and nutmeg. The cake is soaked in brandy or rum which infuses it with a boozy kick while also helping it stay moist for weeks.

This version doesn’t just feel like a heavy, old-school fruitcake-Jamie’s twist gives it a lighter, fresher vibe, making it a crowd-pleaser. This one has a good chance of changing your mind.

Jamie Oliver Fruit Cake Recipe

Ingredients Needed

The beauty of Jamie Oliver’s fruit cake is that it’s simple yet luxurious. You’ll need:

1. Mixed dried fruit (about 500g): This includes raisins, sultanas, currants and a handful of dried apricots. The mix provides different textures and flavors, making each bite a little surprise.
2. Butter (200g): Softened to room temperature so it can blend easily into the cake batter.
3. Dark brown sugar (250g): This gives the cake its depth of flavor and that dark, caramelized sweetness.
4. Eggs (4): Helps to bind everything together, making the cake nice and moist.
5. Flour (250g plain flour): Regular all-purpose flour does the trick here, making sure the cake holds together well.
6. Baking powder (1 tsp): For a little lift to prevent the cake from being too dense.
7. Ground almonds (100g): This adds to the texture, contributing to the moistness and giving the cake a slightly nutty flavor.
8. Spices: Ground cinnamon (1 tsp), ground nutmeg (1/2 tsp) and a pinch of salt.
9. Orange zest (1 orange): Adds a citrusy zing that brightens the entire cake.
10. Brandy or rum (100ml): For soaking the fruit and adding some extra richness and moisture.
11. Chopped nuts (100g): Walnuts, hazelnuts or pecans are great choices.
12. Glacé cherries (optional, 50g): Adds a pop of color and a sweet, chewy bite.
13. Honey or golden syrup (2 tbsp): To add extra sweetness and a hint of floral flavor.

Equipment Needed

You don’t need anything fancy to make this cake. just a few basic kitchen tools:

• Mixing bowls: You’ll need a big one for the dry ingredients and another for wet ingredients.
• Electric mixer (optional but helpful): To cream the butter and sugar together.
• Wooden spoon: For mixing in the flour and other dry ingredients.
• 9-inch cake tin: Ideally, a springform tin as it makes removing the cake much easier.
• Parchment paper: To line the cake tin so the cake doesn’t stick.
• Sieve: For sifting the flour and spices (optional but it helps).
• Cooling rack: To let the cake cool evenly without becoming soggy.

How To Make Jamie Oliver’s Fruit Cake

Making this fruit cake is a straightforward process but it’s a bit of a time investment since it needs some time to bake and then to mature. Here’s how to do it:

1. Prepare the fruits: In a small saucepan, combine your dried fruits with the brandy or rum. Heat gently for a few minutes until the fruit absorbs some of the liquid. Set this aside to cool and soak up the flavors.
2. Prep the cake tin: Line your 9-inch cake tin with parchment paper. You can also grease the sides but the parchment paper helps with easy removal later.
3. Cream the butter and sugar: In a large bowl, cream the softened butter and dark brown sugar together using an electric mixer or a wooden spoon until it’s light and fluffy.
4. Add the eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
5. Mix in the dry ingredients: Sift the flour, baking powder and spices into the mixture. Add the ground almonds and a pinch of salt. Stir gently until everything is combined.
6. Fold in the fruit and nuts: Now add the soaked dried fruits, nuts and orange zest. If you’re using cherries, add those too. Stir everything together with a wooden spoon until it’s evenly distributed.
7. Bake: Pour the batter into the prepared cake tin and level it out. Bake at 160°C (320°F) for about 2 to 2.5 hours or until a skewer inserted into the center comes out clean. The cake will be firm to the touch but moist inside.
8. Cool and store: Let the cake cool in the tin for 10 minutes, then transfer it to a cooling rack to cool completely. Once cooled, wrap it in parchment paper and foil, then store it in an airtight container.

If you have time, it’s best to let the cake sit for a few days before serving. This gives the flavors a chance to deepen and mellow out.

What I Learnt

What I loved most about this recipe is how simple it is to put together but the end result is so decadent. The soaking of the fruit in alcohol beforehand really makes a difference. without it, the cake might lack the deep, rich flavors that make fruit cakes stand out. I also learned that the cake actually gets better with time. I was skeptical at first but after a couple of days, it felt like the spices and fruit had melded together, making each bite even more satisfying.

One thing that really stood out was how light the cake turned out. Despite all the rich ingredients, the texture wasn’t heavy or dense like I expected. The almonds and the butter give it a lovely softness while the fruit adds moisture without making it soggy.

Recipe Tweaks For Jamie Oliver’s Fruit Cake

Jamie Oliver’s fruit cake is already a delight with its juicy, spiced goodness. But, if you’re feeling experimental or want to adjust it to your tastes, there are plenty of simple tweaks you can make. The recipe is pretty flexible, so here are a few ideas to enhance it.

1. Spices: If you want an extra kick, you can increase the amount of ground ginger or cinnamon. A touch of nutmeg or cloves can also add complexity to the flavors. Alternatively, for a more mellow spice profile, use vanilla bean paste instead of vanilla extract.
2. Fruits: Jamie’s cake usually calls for a mix of dried fruits like raisins, currants and sultanas. You could switch things up by adding dried figs, prunes or even candied ginger. Dried apricots give a sweet, tart contrast while dried cherries bring a subtle tang that balances the sweetness.
3. Nuts: Walnuts are a classic choice but you could add a handful of chopped hazelnuts, pecans or even pistachios for a different flavor and texture. Toasting the nuts beforehand helps bring out their richness.
4. Liquor: While Jamie often uses rum, you can experiment with brandy, whiskey or even a dark beer for a deep, malty flavor. If you want a non-alcoholic version, try soaking the fruits in apple juice or orange juice for a lighter, fresher twist.
5. Sweeteners: Instead of using just sugar, try mixing in some dark molasses or honey. This will add depth and a little extra moisture. If you’re looking for a healthier version, maple syrup or agave nectar can be a great alternative.
6. Texture: Some people prefer a denser fruit cake while others like it lighter. To make it lighter, you can fold whipped egg whites into the batter for an airy texture. To make it denser, add a bit more flour or a handful of breadcrumbs to absorb some of the moisture.
7. Glaze: Jamie often finishes his cake with a simple sugar glaze. You can jazz it up by adding a splash of liquor or citrus juice into the glaze for an extra layer of flavor. Alternatively, brushing the cake with a bit of warmed apricot jam adds a glossy finish and enhances the fruity profile.

Storage Tips For Leftovers

Once you’ve baked the perfect fruit cake, the key is knowing how to store it properly so it stays moist and flavorful.

1. Cool Properly: After baking, allow the cake to cool completely at room temperature before storing. Wrapping it while it’s still warm can trap moisture and make it soggy.
2. Wrap It Up: To keep it fresh, wrap your fruit cake in a layer of baking parchment or wax paper. Wrap it tightly in aluminum foil or plastic wrap. This seals in the moisture and helps the cake stay soft and flavorful for weeks.
3. Store in an Airtight Container: If you’re not wrapping it individually, place the fruit cake in an airtight container. This will prevent it from drying out and protect it from absorbing other odors in your pantry.
4. Refrigeration: While fruit cakes tend to have a long shelf life, storing it in the fridge can help preserve it for an even longer period. Just remember to let it come to room temperature before serving as cold fruit cake doesn’t quite have the same appeal.
5. Freezing: You can freeze fruit cake if you’re looking to save it for later. Just make sure to wrap it well in plastic and foil. If you plan to freeze slices, you can individually wrap them, so you only thaw what you need. Defrost it slowly in the fridge for the best results.
6. Feed the Cake: If you’ve added alcohol to your cake, you can “feed” it by brushing it with a little more liquor every couple of weeks. This can extend the cake’s life and deepen the flavors. Just make sure not to overdo it. too much alcohol can overwhelm the cake.

What To Eat With Jamie Oliver’s Fruit Cake?

Jamie Oliver’s fruit cake is rich, moist and packed with flavors, so pairing it with the right things can take it to the next level.

1. Cheese: The balance of sweetness from the fruit cake pairs wonderfully with sharp, salty cheeses. A chunk of blue cheese or a creamy Brie will offer a nice contrast to the cake’s richness. Goat cheese is also a great option. it’s tangy and soft which balances out the sweetness.
2. Whipped Cream or Mascarpone: If you’re looking for something creamy to go with your slice, a dollop of whipped cream or mascarpone cheese works beautifully. You could even add a drizzle of honey or a sprinkle of cinnamon on top for an extra touch.
3. Fresh Fruit: The richness of the cake can be lightened by pairing it with fresh, juicy fruit. Pears, apples or a few berries are a perfect match. If you’re feeling adventurous, a citrus salad with a touch of mint and honey adds a fresh burst that contrasts the cake’s deep flavors.
4. Tea or Coffee: Fruit cake has a bit of a nostalgic, comforting vibe, so pairing it with a nice cup of strong tea or coffee is always a good choice. A classic Earl Grey or a spiced chai would work perfectly or you could go for a rich, dark roast coffee for something bolder.
5. Ice Cream: If you’re after a sweet treat, serve your fruit cake with a scoop of vanilla ice cream or a cinnamon-spiced gelato. The cold creaminess of the ice cream contrasts nicely with the dense, spiced texture of the fruit cake.

FAQs

How Long Should I Soak The Dried Fruit For Jamie Oliver’s Fruit Cake?

Jamie recommends soaking the dried fruit in rum or juice for at least 12 hours, or overnight, for best results.

Can I Make Jamie Oliver’s Fruit Cake Ahead Of Time?

Yes! In fact, the cake tastes better after resting for a few days. You can make it up to a week ahead of time.

Do I Need To Ice Jamie Oliver’s Fruit Cake?

No, Jamie’s fruit cake is traditionally enjoyed without icing, though you can add marzipan or icing if you prefer.