Fruit Cake Recipe by Fearne Cotton

Ronnies Fruit Cake Recipe by Fearne Cotton

My father-in-law, Ronnie, loves a fruit cake so this recipe is for him. It’s a classic Fruit Cake Recipe with a healthy twist. The fruit is soaked in tea overnight so has a rich and full-bodied flavour. I love to make this cake and give it to people as a gift wrapped in parchment and a ribbon.

Serves 10 – 12


– 200g sultanas
– 200g currants
– 350ml cold black or chai tea
– 250g white spelt flour, sifted
– 200g coconut palm sugar
– ½ tsp mixed spice
– ½ tsp ground cinnamon
– Grated zest of 1 unwaxed lemon
– 2 tsp baking powder
– 2 eggs, beaten
– Vegetable oil, for greasing


1. Place the sultanas and currants in a bowl, cover with the cold tea, and leave to steep overnight, covered, at room temperature.

2. The next day, preheat the oven to 200°C/180°C fan/400°F/Gas mark 6. Grease a 1kg (10 x 20cm) loaf tin and line the base and sides with baking parchment.

3. Add the remaining ingredients to a bowl together with the soaked sultanas and currants, and the liquid they were steeped in. Mix together until thoroughly combined.

4. Pour the mixture into the prepared loaf tin and bake in the oven for 1 hour 30 minutes, or until a skewer inserted into the middle of the cake comes out clean. If it looks like the top of the cake is going to burn at any point during baking, cover with foil.

5. Remove the cake from the oven and leave it to cool for 10 minutes before turning it out on to a wire rack to cool completely.

6. Serve cut into slices with coconut oil or butter, or just as it is, with a cup of tea of course!


Mini Coconut and Cherry Tarts Recipe by Fearne CottonFearne Cotton is one of our best-loved television and radio presenters. This year Fearne completed filming the 13th series of Celebrity Juice in her role as team captain. Other programmes include The BBC Music Awards and Top of the Pops with Reggie Yates. She is also a keen healthy baker and young, busy, working mum who has found some great ways to eat well and eat clean.

Her first cookbook, Cook Happy, Cook Healthy, is full of easy, fast and healthy recipes for everything from breakfast and speedy suppers to baked treats. Delicious dishes include Quick Granola, Courgette Fritters with Herby Yoghurt Dip, Halloumi and Roasted Beetroot Salad, and Almond and Apricot Biscuits. With an eye to food bills and time-poor households, the ingredients are easy to buy and few in number, and the methods very simple.

Cook Happy, Cook Healthy is available on

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