Wet Nelly

Wet Nelly is a local Liverpool favourite. It was 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-becoming-dry is perfectly fine for this recipe) with crusts cut off and cut into chunky squares 
  • 100g (4oz) butter 
  • 140g (5oz) brown sugar  
  • 3/4 litre warm milk
  • 500g (18oz) mixed fruit 
  • 1 dessertspoon mixed spice 
  • 3 medium eggs  


  1. Soak bread in milk for at least 4 hours and preferably 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/Gas Mark 4 for approx 1 – 1 ¼ hours until soft but springy to touch.
  4. Delicious served hot with custard or cold with a cup of tea.
  5. Enjoy!