We feel very honoured to have received a copy of this recipe for Lady Maclean of Ardgour’s Fruitcake from Duart Castle Tearoom.  We follow each other on social media and love all the great home baking that appears from their kitchens.  Doesn’t it look delicious!?

This rich and tasty fruitcake is a classic clan Maclean recipe. Passed down through the years it originated from Lady Maclean of Ardgour and is a favourite for all Duart Castle tearoom visitors!
For one deep 21 or 23cm square cake tin:

Ingredients

2lbs mixed fruit
10oz self-raising flour
10oz plain flour
1tsp mixed spice
1tsp cinnamon
1/2 tsp salt
1/2lb butter
1lb soft brown sugar
1 LEVEL tsp bicarb soda
3/4pt hot tea (earl grey, adds a great taste – best soaked overnight)

Method

Preheat oven to 165c /gas mark 3
Line the square tin with pre-cut paper. We love to use “magic baking liner” from Lakeland for all our baking – it is non-stick and reusable. (http://www.lakeland.co.uk/5571/Magic-Reusable-Non-Stick-Baking-Tray-Liner-Sheet-33cm-x-1m )
Melt the butter in a saucepan over a low heat.
Add the sugar and the tea soaked fruit together and heat gently until the sugar has dissolved.
Add the bicarb and mix. (It’s very important that it is one level teaspoon or your cake will over-flow the tin).
Sieve BOTH flours, cinnamon, mixed the spice and salt together in a mixing bowl.
Now pour in the liquid mixture and stir everything together thoroughly.
Pour into your prepared cake tin.
If you have spare butter papers use these to cover the top of the cake (if not greaseproof paper will do) and then cover in tin foil.
Bake on the middle shelf of the oven for 2.5hrs then uncover and bake for a further 15 mins.
Your cake should be golden and firm on top.

Allow to cool fully in the tin. Each cake should make 24 yummy pieces!

If you visit Mull, be sure to visit Duart Castle and Tearoom

Duart Castle
Isle of Mull
PA64 6AP

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  1. Hello,
    Thank you for posting this recipe. I have a question about baking it in America. Are the flours measured by weight or volume? i will assume i will bake the cake at 330 degrees Fahrenheit

    Thank you for your consideration.
    John Norris
    johnnorris1039@gmail.com

  2. Hi John – The flour is measured by weight. I’ve done a quick google search and it seems that Amount: 1 US cup (us cup) of cake flour volume
    Equals: 3.53 ounces (oz) in cake flour mass – not sure if that helps or not!

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