Date & Orange Gin Fruit Cake Recipe By Val Stones from GBBO


Val from the seventh season of Great British Bake Off has a new book full of delicious home baking recipes. While she's waiting for our next whisky release, we sent her some gins and liqueurs to get creative with, and she's adapted one of her amazing recipes to include the Aber Falls Orange Marmalade Gin. To find out how to create her Date & Orange Gin Fruit Cake recipe, keep reading! Over to Val... 

My mum-in -law taught me to make a fruit cake many years ago and when I married it was the weekly cake that was used for packed lunches, afternoon teas and always with a cuppa. I like to make fruit cake in a loaf tin as it cuts nicely into slices for packed lunches. It also makes an excellent round cake for afternoon teas or a celebration cake.

Over the years I have developed this fruit cake adding and substituting ingredients to create a new twist, you can always improve a recipe and this recipe is yet another variation on the original fruit cake in my first book Val Stones The Cake Whisperer. Instead of using 300g of soft brown sugar I replaced it with 400g of condensed milk,I think you will like it.

Val Stones Fruit Cake Recipe

What You'll Need

2 x 1lb loaf tins or a 2lb loaf tin or a 15-18cm deep loose bottom round cake tin. Line and grease the loaf/cake tin (I buy grease proof cake liners which save a lot of time).
A medium pan to boil the ingredients.


120ml freshly squeezed orange juice 30ml Aber Falls orange marmalade gin 160g pitted dates chopped small
80g sultanas

110g dried fruits you might like to use chopped apricots, raisins, cranberries, goja berries or dried blueberries
Zest of half an orange
120g unsalted butter/ Stork tub margarine or mixture of both

400g condensed milk
2 tablespoons Aber Falls orange marmalade gin 2 medium eggs lightly beaten
200g self raising flour, or gluten free SR flour
1 rounded teaspoon of mixed spice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
200g self raising flour, sifted
1 tablespoon of whole milk if required

For the glaze

3 tablespoons Aber Falls orange marmalade gin 1 tablespoon water
2 tablespoons caster sugar



Set the oven for 155C fan assisted,160°C, 300°F, Gas mark 3

  1. Soak the fruits in the orange gin orange juice and zest overnight.

  2. The next day place the fruits, margarine/butter, zest and condensed milk in pan and stir to ensure the butter is melted continue stirring to bring gently to the boil and simmer for 5 minutes stirring continuously. Remove from the heat and stir in the 2 tablespoons of gin.Place a lid on the pan and allow the fruit mixture to cool

  3.  When the fruit mixture is cool add the beaten egg, spices and vanilla extract, combine well.

  4. Sift the flour and lastly fold into the fruit mixture, add a tablespoon of milk if needed to give a firm dropping consistency.Turn the mixture into the baking tin of your choice. Bake for 1 1/2 hours, check after 1 hour, by placing a skewer into the middle of the cake if it comes out clean then the cake is baked. The cake should be golden and firm to touch.

  5. Whilst the cake is baking make the glaze, place the gin, sugar and water in a small pan and swirl the mixture in the pan over a medium heat until the sugar is dissolved, simmer for 4 minutes to reduce a little and set aside.

  6. When the cake is removed from the oven brush the top of the cake with the warmed syrup and place on a cooling rack. Allow the cake to cool in the tin for 10 minutes then remove from the tin and place on a wire rack to cool completely. When cool store in an airtight container, this cake is best left for 2-3 days to mature before eating, or you can freeze for up to 3 months.

If you try this recipe out at home, share your bake with us on Instagram by tagging @aberdistillery! Enjoy.