Borwick’s Rich Fruit Cake


Makes 2 x 8″ deep cakes.

Borwick’s Rich Fruit Cake Recipe Kit contains all the ingredients – fruits, sugar, treacle, flour, no-nut marzipan  and an easy to follow recipe card.  Simply add butter, eggs, fruit juice (or alcohol!) and a little jam to enjoy the nostalgia of making your own Rich Fruit Cake, with the convenience of having all the hard work done for you!

This great value kit contains enough ingredients to make two 8″/20cm deep cakes – perfect for gifting one and keeping one for yourself!

Each recipe box contains:

2 x 750g Sachets of Vine Fruits

1 x 200g Borwick’s Glace Cherries

1 x 200g Borwick’s Mixed Peels

1 x 500g Dark Brown Soft Sugar

1 x 400g Sachet of Christmas Spiced Flour

2 x 46g Sachets of Black Treacle

Spiced Flour – Best Before End: December

Black Treacle – Best Before End: December

531 in stock

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PREP TIME:  30 mins                        BAKE TIME:  2 hours

Empty 1 sachet of mixed fruits, 100g (1/2 tub) of the glacé cherries and 100g (1/2 tub) of mixed peels into a large mixing bowl and pour over 150ml of apple juice.  Orange juice, or alcohol of your choice will work equally well.

Give the mixture a good stir to make sure all the fruit is coated, then place to one side.

Add 125g butter, the contents of one of the twin sachets of black treacle, and 125g of dark brown sugar to a medium sized saucepan, and gently warm over a low heat, until the butter has melted and the sugar has dissolved.  Remove from heat and set to one side to cool slightly, whilst you pre-heat your oven and prepare your baking tin.

Pre-heat the oven to 170°C (150°C for a fan oven), 340°F, Gas Mark 3 and prepare your tin by lightly greasing with butter or oil, and lining with grease proof paper.

Pour the sugar and butter mixture over the fruit and stir well to ensure all the fruits are coated.

Sprinkle over 200g (1/2 sachet) of the spiced flour mix and stir again, until the fruit is coated in flour.

Finally, add 3 medium sized eggs to the mixture, and stir well until all of the ingredients are well mixed.

Place the cake mixture into your cake tin, and level the surface with the back of the spoon to ensure an even surface during baking.

Loosely cover the top of the cake with an additional sheet of grease proof paper, and hold in place by tying with string around the edge of the cake tin.  This will avoid the surface of the cake burning during baking.  Place the cake in the centre of the oven for 2 hours.  After 2 hours, carefully remove the greaseproof paper from the top of the cake and pop back in the oven for 10 – 20 minutes to finish cooking the top of the cake.

To test if the cake is done, insert a cake skewer or sharp knife – if it comes out clean, the cake is cooked.  If not, continue to bake for longer – checking again after every 10 minutes or so.

Once cooked, remove from oven and allow to cool in tin for 30 minutes, before removing and allowing to cool completely on a cooling rack.

If you are using alcohol in your cake, now is a perfect time to top it up – simply pierce the surface of the cake several times with a cocktail stick or fork, and carefully spoon over the alcohol.


Additional information

Weight 5000 g
Dimensions 136 × 39 × 180 cm



Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamine), Mixed Spice (1%).


Sultanas (49%), Raisins (49%), Vegetable Oil.


Cane Molasses, Invert Sugar Syrup.


Cherries (84%), Glucose-Fructose Syrup, Acidity Regulator: Citric Acid; Colour: Erythrosine; Preservative: Sulphur Dioxide.


Glucose-Fructose Syrup, Orange Peel (26%), Lemon Peel (7%), Salt, Acidity Regulator: Citric Acid; Preservative: Sulphur Dioxide.


Sugar, Cane Molasses.


For allergens, including cereals containing gluten, see ingredients in bold.

Spiced Flour Mix – also, may contain oats, egg and milk.

Glace Cherries – also, may contain traces of peanuts, nuts, sesame and gluten.

Mixed Peels – also, may contain traces of peanuts, nuts, sesame and gluten.


Nutrition Information


per 100g Per Average Slice (157g)
Energy kJ 1548 kJ 2430 kJ
Energy kcal 368 kcal 578 kcal
Fat 11 g 16 g
of which saturates 6.0 g 9.4 g
Carbohydrate 63 g 98 g
of which sugars 45 g 71 g
Protein 3.9 g 6.1 g
Salt 0.06 g 0.09 g
Prepared as per pack instructions using unsalted butter, apple juice and 75g of apricot jam.  An average slice is calculated as 1/16th of the made up cake.

Good to Know

Suitable for Vegetarians