Wet Nelly

Wet Nelly is a local Liverpool favourite. It's a moist version of Nelson Cake, a Lancashire fruit cake, hence the name Wet Nelly. Our delicious version has been a firm favourite for many years.

Cakes and bakes
Speke Hall's local delicacy, Wet Nelly
  • Preparation time 4 hours 15 minutes (prep. time)
  • Cooking time 1 hour 15 minutes (cooking time)
  • Serves 8


  • Loaf of white bread (day-old bread is fine)
  • 100g butter 
  • 140g brown sugar
  • 3/4 litre warm milk
  • 2 tsp mixed spice
  • 3 medium eggs
  • 500g mixed fruit 


  1. Cut the crusts off the bread and slice into chunky squares. Soak bread in milk for at least 4 hours or overnight.
  2. When fully soaked, add all other ingredients, mix together well and pour into a greased deep-sided roasting tin.
  3. Bake at 180°C / 160°C (fan) / Gas Mark 4 for approximately 1 – 1 ¼ hours until soft but springy to touch.
  4. Delicious served hot with custard or cold with a cup of tea