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Fruit cake

1 Reviews

About the bake

A traditional light fruit cake with a special blend of spices.

455Total Time
25Prep Time
430Bake Time
16Serves
A little effort

Method

  1. Step 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. Step 2:

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

  3. Step 3:

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

  4. Step 4:

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

  5. Step 5:

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

  6. Step 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.

  7. Step 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. Step 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. Step 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.

  10. Step 10:

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

  11. Step 11:

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

Ingredients

    • 175g Dried apricots
    • 6 tbsp Brandy (or whisky)
    • 225g Butter (unsalted)
    • 1 Lemon juice (from 1 lemon)
    • 1 Lemon zest (from 1 lemon)
    • 1 Orange juice (from 1 orange)
    • 1 Orange zest (from 1 orange)
    • 225g Billington's Unrefined Golden Caster sugar
    • 50g Almonds (ground)
    • 4 Egg(s) (free range)
    • 225g Allinson's Plain White Flour
    • 1 Salt
    • 175g Glacé cherries
    • 110g Stem ginger (finely chopped)
    • 110g Glacé pineapple (coarsely choped)
    • 110g Candied peel (coarsely chopped)
    • 50g Candied mango
    • 110g Walnuts (roughly chopped)
  • For the decoration (optional)

    • 450g Unrefined golden icing sugar
    • 2 Egg white(s) (free range)
    • 1 tbsp Lemon juice

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