Fruit cake - recipe


Fruit cake

  • Prepare

  • Serves
    16

  • Cook

  • Skill
    Medium

4.6

Ingredients

For the decoration (optional)

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  1. 1

    Preheat the oven to (150°C 300°F, gas mark 2). Butter a 23cm (9 in) round cake tin and line with a double thickness of buttered greaseproof paper or non-stick baking parchment.

  2. 2

    Soak the apricots in the whisky or brandy for at least 4 hours or overnight.

    For this step you'll need:

    • 175g Dried apricots
    • 6 tbsp Brandy or whisky
  3. 3

    Cream the butter and sugar with the lemon and orange zest until light and fluffy, then stir in the almonds.

    For this step you'll need:

    • 225g Butter (unsalted)
    • 225g Unrefined golden caster sugar
    • 1 Orange zest from 1 orange
    • 1 Lemon zest from 1 lemon
    • 50g Almonds (ground)
  4. 4

    Whisk the eggs until pale and thick, then gradually whisk into the creamed mixture until well mixed.

    For this step you'll need:

    • 4 Egg(s) (free range)
  5. 5

    Sift the flour and salt into the bowl and gently fold into the mixture with a metal spoon.

    For this step you'll need:

    • 225g Plain white flour
    • 1 Salt
  6. 6

    Stir in the orange and lemon juices, soaked apricots, the candied fruits, ginger and the walnuts. Spoon into the prepared tin and make a slight hollow in the centre.

    For this step you'll need:

    • 1 Orange juice from 1 orange
    • 1 tbsp Lemon juice
    • 175g Glace cherries
    • 110g Stem ginger finely chopped
    • 110g Glace pineapple coarsely choped
    • 110g Candied peel coarsely chopped
    • 50g Candied mango
    • 110g Walnuts roughly chopped
  7. 7

    Bake just below the centre of the oven for 2½ hours, then cover the cake loosely with foil and reduce the heat to 140°C (275°F, gas mark 1) and bake for another 1½-2 hours until cooked through – test with a skewer, which should come out clean.

  8. 8

    Cool the cake in the tin, then turn out and wrap in greaseproof paper and foil and store in a cool but not cold place for up to three weeks.

  9. 9

    To make the icing for the decoration, whisk the egg whites until frothy and gradually stir in about 2/3 of the golden icing sugar, beating well.

    For this step you'll need:

    • 2 Egg white(s) (free range)
    • 300g Unrefined golden icing sugar
  10. 10

    Beat in the lemon juice and the rest of the icing sugar until the icing is thick and forms soft peaks.

    For this step you'll need:

    • 1 tbsp Lemon juice
    • 150g Unrefined golden icing sugar
  11. 11

    Spoon onto the cold cake and spread roughly over the cake with a palette knife.

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