Baking Memories: The Legacy of Soggy Auntie Fruit Cakes

Sometimes, the best recipes don't come with a grand backstory - they just work. The Soggy Auntie Fruit Cake is a prime example. Despite the peculiar name ( more on that later), this cake has become a firm favourite in my café, where regulars know to time their visits to snag one straight from the oven, still warm.

The Recipe

This fruit cake is lighter than your typical dense versions, thanks to a simple yet genius technique: boiling the dried fruit in water. It's a step that might seem unusual, but it works wonders for plumping up the fruit, creating a moist and rich flavour throughout the cake.

The result is nothing short of irresistible. The cake itself is soft and tender, it's crumb infused with the sweetness of boiled raisins. Jewel-like glacé cherries are scattered throughout, their ruby-red brightness a delightful contrast to the cakes golden-brown tones. A scattering of roasted flaked almonds adds just the right amount of crunch, while the cake's exterior bakes to a gentle crisp, sugary finish. It'a a perfect balance of textures: soft juicy fruit against the crunch of nuts and that satisfying, slightly crunchy caramelised crust.

A Tin-Full of Charm

These days, instead of making 10" round versions I baked at Tubby's almost 30 years ago, I create individual cakes, using something a little unexpected - the humble coconut milk tin, ( or, really, whatever tins you have in your cupboard! Baked bean tins, chopped tomato tins - they all work brilliantly).

If you follow me on instagram, you probably already know the story behind my tin obsession. There is something so satisfying about turning an everyday item into the perfect baking vessel. Not only do they give the cakes a rustic charming shape, but they also make serving and sharing so much easier. Plus, there's a touch of quirkiness in presenting cakes baked in tins that once held ingredients for entirely different recipes - it's a little nod to the magic of reusing and repurposing in the kitchen.

Life at Tubby's

The one thing that sticks with me most about baking at Tubby's is the sheer scale of the operation. Emma and I shared our half of the kitchen, swapping sections every week - one week I'd be on cakes, while Emma handled salads and quiches, and the next week we'd swap.

The quiche and salad section was just as enjoyable and demanding as the cake section. On my days off, I'd pore over my cookery books ( a time before the internet !) for new salad ideas. The salad bar featured 8-10 different salads every day, so inspiration was always flowing. Emma and I would exchange recipes, with one of us trying something new one week, and the other taking a turn the next. It was a constant creative exchange, and working in a kitchen like that taught me to stay inspired and adaptable. Click the link to read more about my time at Tubby's Brown Sugar Scones and the Sweet journey at Tubby's

Why Soggy Auntie ?

I wish I could tell you there's an elaborate story behind the name, but the truth is far simpler: it's called "soggy" because the fruit is boiled. That's it ! No whimsical tales or quirky relatives - just a nod to the cake's unique preparation. And honestly, I like the name - it's unpretentious and fits the cake perfectly.

A Café Favourite

At my café, this fruit cake quickly became a star. It's one of those cakes that feels like home - soft, gently spiced, and packed with juicy bursts of fruit. Pair it with a cup of tea or coffee, and you've got the perfect mid - morning or afternoon treat . If you're lucky, you might even catch one coming out of the oven. There's nothing like the aroma of it baking: warm, sweet, and utterly inviting.

Baking on a Large Scale

Looking back, I realise how much my time at Tubby's shaped my approach to baking. Large - scale baking forces you to simplify without sacrificing quality, a lesson thats stuck with me over the years. While I've moved on to creating more intricate recipes, I always come back to the Soggy Auntie fruit Cake - it's proof that simplicity and deliciousness often go hand in hand

Whether you're baking for a crowd or just yourself, I hope this recipe brings a little warmth to your kitchen. Sometimes, the best cakes don’t need a story - they just need to be enjoyed.

As the seasons shift and stormy weather settles in, there's nothing more comforting than indulging in some baking. The warmth of the oven and the aroma of freshly baked cakes create a haven from the blustery world outside .

Exciting news - I'm launching a newsletter! My subscribers will get exclusive access to the recipe for The Soggy Auntie, featured in this post. If you'd like to join, sign up for free Here and receive the recipe and other delicious updates straight to your inbox.