boozy fruit cake recipe

An easy bake last minute boozy fruit cake, with a shot or two of rum or whiskey for good measure and I can guarantee it’s all gone in no time.

This full flavored boozy fruit cake is quick to make and uses mincemeat instead of mixed fruit adding extra moistness and taste, finished off with a sticky marmalade glaze.

alcohol fruit cake

Without the added booze this makes a great addition to a pack up for a hike or can be dressed up a little more for an occasion.

The appearance is a little darker than a farmhouse cake due to the brown sugar content and the flavor is rich and delicious with a little boozy kick! 

All Gone Cake – An Easy, Boozy Fruit Cake

4 from 6 votes
Recipe by Janine Moore Course: DessertCuisine: BritishDifficulty: Medium


Prep time


Cooking time





An easy bake last minute boozy fruit cake, with a shot or two of rum or whiskey for good measure and I can guarantee it’s all gone in no time.


  • 225 g Self Raising Flour

  • 150 g Light Brown Sugar

  • 150 g Butter or Olive Spread plus enough to grease a cake tin

  • 2 Free Range Eggs

  • 400 g Mincemeat

  • 1 or 2 Shots of Spirit, Rum, Whiskey or Sherry

  • A good heaped teaspoon of mixed spice or as I like it, Cinnamon and Ginger.

  • Enough thin cut marmalade to glaze after baking.


  • Preheat the oven to 160c or 150c for fan assisted, gas mark 3 (or 320F for USA)
  • Add a shot measure or 2 of rum, whiskey or sherry to the mincemeat and mix fully and put to one side.
  • After 15/20 minutes add all the ingredients to a large mixing bowl with a wooden spoon. I usually begin with the butter and sugar then eggs, flour, spice and finally the mincemeat. Mix thoroughly until fully combined, no fuss or mess.
  • Add the cake mix to a well-greased cake tin and level out evenly.
  • Bake in the middle of a preheated oven for roughly an hour, checking after 40 mins until cooked through, do a test prick in the centre to see if a skewer comes away clean after being inserted into the centre, the colour should be medium brown or a little darker if extra time in the oven is required. If after an hour the cake is still slightly undercooked leave in for another 10 mins on a lower temperature.
  • Once out of the oven, leave to rest and cool on a cooling rack before taking out of the tin.
  • The cooled cake is now ready for glazing and decorating if you wish to. I like to warm a tablespoon or two of marmalade in the microwave for about 30 seconds and brush the glaze gently over the top of the cake until fully coated in this lovely sticky glaze.
  • Leave again to settle, now your All Gone Cake is ready to serve and I’m quite sure will be all gone in no time.

Enjoy with a mug of coffee like me or with something more tipsy,  however you like. Happy baking! 

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