Serves: 6-8
Keeps: 1-2 weeks at room temperature in an airtight tin
Freeze: 3 months
Per serving: 270 cals, 29 g carbs


115 g (4 oz) butter or 85 g (3 oz) coconut oil
50 g (2 oz) brown sugar
170 g (6 oz) currants
170 g (6 oz) sultanas
finely grated zest of 2 lemons
finely grated zest of 1 orange
1 tsp ground allspice
1 tsp cinnamon
2 level tsp sodium bicarbonate
2 large eggs pinch salt
1 tsp vanilla extract
1⁄2 tsp almond extract
115 g (4 oz) wholemeal spelt or wheat flour
115 g (4 oz) self-raising flour
75 g (3 oz) pecans or walnuts

At least an hour and up to a day before you plan to bake the cake, put the fat in a medium saucepan with the sugar, dried fruit, zest and spices.

Dissolve the bicarbonate of soda in 230 ml (8 fl oz) hot water and add to the fruit, stirring well.

Bring the mixture to the boil, simmer for a minute then turn off the heat. Leave for 1-2 hours or overnight in a cool place for the fruit to plump up.

When you’re ready to bake the cake, preheat the oven to 180°C/Gas 4 and line the bottom and sides of a 20 cm (8”) loose-bottomed or springform cake tin with baking paper.

Chop the nuts coarsely and set aside a tablespoon for the topping. Add the remaining nuts and the rest of the ingredients to the fruit and stir well. Pour the mixture into the prepared cake tin and sprinkle with the reserved nuts.

Bake in the centre of the oven for 40-60 minutes until golden brown, and a skewer comes out clean from the centre. Take care not to overbake or the cake will be dry.

Leave to cool in the tin for 5-10 minutes then turn out on to a cooling rack. When cool, wrap in foil and store in an airtight container.

Buy Judi's Book

The recipes are extracted from Judi’s new book, To Life! Healthy Jewish Food which is available to BUY NOW from YouCaxton Publications.

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