- Dish type
- Cakes with fruit
- Fruit cake
Ho ho ho! Tis the season to be jolly and so it should be with this simple, last minute, Christmas cake. To be honest I've only just got used to decimal currency. So, probably not one for the purists!
Essex, England, UK
27 people made this
IngredientsMakes: 1 (20cm) round Christmas cake
- 280g (10 oz) mixed dried fruit
- 55g (2 oz) glace cherries, chopped
- 110g (4 oz) butter
- 225g (8 oz) light soft brown sugar
- 1 teaspoon bicarbonate of soda
- 400g (14 oz) crushed pineapple
- 225g (8 oz) self raising flour
- 2 eggs
- To decorate
- 2 tablespoons apricot jam, sieved
- pecan halves
- glace cherries - red and yellow
- prunes - ready to eat
- apricots - ready to eat
MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min
- Put all cake ingredients except flour and eggs into a saucepan and slowly bring to the boil.
- Reduce heat and simmer for 15 minutes, stirring occasionally, and then remove from heat and allow to cool.
- Heat oven to 170 C / Gas 3. Grease and line a 3 lb loaf tin or an 8 inch round tin with baking parchment, double lined. Some people will wrap their tins in newspaper to stop cake from burning.
- Beat the eggs into the cooled boiled mixture followed by the sifted flour. Spoon into the tin and level off.
- Bake for 1 hour, then cover with two layers of foil and bake for a further 50 minutes to 1 hour.Test with a skewer, which will come out clean when inserted into the centre of the cake.
- Allow cake to cool completely. Brush the top liberally with some of the jam and arrange the nuts and fruits over top. Brush with more apricot jam and tie a decorative ribbon around the edge.
See it on my blog
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
I had made this recipe regularly 25 years ago! ! ! I saw it on a TV show. The difference is that I always add some mixed spice, about a teaspoon full. I was really happy to find it again and so were my family-24 Dec 2016
- 1/2 lb. (1 c.) margarine
1 c. granulated sugar
3 large eggs
3 c. white flour
2 tsp. baking powder
1 lb. golden/light raisins
1 lb. glace mixed fruit
1/2 lb. green glace cherries
1/2 lb. red glace cherries
1 - 16 oz. tin of crush pineapple (do not drain)
Pour the pineapple over the fruit, stir well, and let stand over night.
Sift together the flour, baking powder and salt. Set aside.
Cream the margarine and sugar. Beat in the eggs, one at a time, and then add the flour mixture. Mix roughly and stir in the fruit.
- 350g (12 oz) red or natural glacé cherries
- 225 g (8 oz) can of pineapple in natural juice
- 350 g (12 oz) ready-to-eat dried apricots
- 100 g (4 oz) blanched almonds (skins removed)
- Finely grated rind of 2 lemons
- 350 g (12 oz) sultanas
- 250 g (9 oz) self-raising flour
- 250 g (9 oz) caster sugar
- 250 g (9 oz) softened butter
- 75 g (3 oz) ground almonds
- 5 large eggs
- To decorate:
- Blanched almonds
- Red or natural glacé cherries
- Glacé pineapple (available from health-food shops)
- 100 g (4 oz) sifted icing sugar
Christmas Upside-Down Cake
The flavors of fruitcake team up with the buttery/caramelized goodness found in your favorite yellow cake mix. A fairy-tale combination for the holiday season, this upside-down cake makes an excellent breakfast, snack, or dessert, depending on your mood.
- 8 tablespoons (113g) unsalted butter, cold
- 1 cup (213g) brown sugar, packed
- 2 tablespoons (28g) light corn syrup
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 box of your favorite yellow cake mix, prepared or your favorite two-layer yellow cake recipe, prepared
- 3 cups (425g to 454g) fruitcake fruits (or your favorite dried/candied fruits)
- 1/2 cup (57g) chopped nuts, optional
Preheat the oven to 350°F. Grease and line two 9" round baking pans with parchment. Set aside.
In a medium-sized saucepan, combine the butter, brown sugar, corn syrup, and spices. Cook slowly over low heat until the butter is melted, the mixture is smooth, and you don't feel the grit of sugar on the bottom of the pan.
Divide the warm mixture between the two pans. Tilt the pans to spread an even layer of topping over the bottom of each.
Toss together 3 cups of the dried and/or candied fruits of your choice. Raisins, dried cranberries, candied cherries, dried pineapple, and dried cherries are all good choices. Divide the fruit evenly between the two pans, sprinkling generously over the topping. Add 1/4 cup chopped nuts to each pan, as well. Our Favorite Fruitcake Fruit blend is perfect for this recipe.
Perfect your technique
Christmas Upside-Down Cake
Divide the prepared cake batter between the two pans. Bake the cakes for 25 to 35 minutes, or until they're golden brown and begin to pull away from the sides of the pans.
Remove the cakes from the oven, let sit for 3 minutes, then invert onto serving plates. Wait 30 seconds, then pull off the pans. Peel off the parchment if necessary, scraping any fruits or nuts back onto the cakes.
Serve warm or at room temperature, with a dollop of whipped cream or scoop of vanilla ice cream. The cakes freeze very well. Thaw, then reheat in a 300°F oven for 10 to 15 minutes before serving, to freshen.
Alison Holst's Pineapple Christmas Cake Recipe
Thousands of New Zealanders swear by this deliciously moist recipe and have used it regularly since Alison made the cake on TV more than thirty years ago! Full of tasty fruit, it's a perfect Christmas cake!
For a 23cm Round or Square Cake:
1.5kg Alison’s Pantry Supreme Cake Fruit Mix
450g can crushed pineapple
1 cup sugar
3 cups high grade flour
½ tsp each vanilla, almond and lemon essences
1 tsp each cinnamon and mixed spice
6 large eggs
½ tsp ground cloves
50g each Alison’s Pantry Razz Cherries and Alison’s Pantry Blanched Almonds (optional).
The day before mixing the cake, put the dried fruit and undrained pineapple in a large fry pan. Cover pan, heat until liquid boils then simmer until all juice is absorbed. Leave overnight, or until cold.
Mix flour and spices together and put aside. In a very large bowl, cream butter, sugar and essences until light. Beat in eggs one at a time, adding 2 tablespoons of the spiced flour with each. Stir in prepared (cold) fruit and remaining spiced flour. If mixture seems too soft, add extra flour until mixture will just drop from a spoon. Put in a lined tin, leveling the top. Decorate with blanched almonds and cherries if you like.
Bake at 150°C for 1½ hours, then 130°C for about 2 hours longer, until a skewer in the centre comes out clean. (Brush hot cake with ¼ cup brandy or sherry if you like.)
Mum's Christmas Boiled Pineapple Fruit Cake Recipe
Mum has been making this for years. and even if your not a fruit cake fan you will love this one!
- 1 x 450g tin Golden Circle crushed pineapple with juice
- 125 grams margarine
- 375 grams mixed fruit
- 1 pack glace cherries cut in halves
- 1 C white sugar
- 1 tsp. mixed spice
- 1 tsp. bi carb soda
- 1 pinch salt
- 1 C self raising flour
- 1 C plain flour
- 2 lightly beaten eggs
- Secret ingredient - 1 dessert spoon of Marmalade
1. Add the first 7 ingredients + marmalade to a saucepan and boil on stove top for 10 minutes.
2. Allow to completely cool
3. Add sifted flour and salt to eggs and combine with other ingredients
4. Place in a square or round 18cm tin, lined with baking paper
5. Cook for 1hr on 160 degrees (fan forced)
6. Test with a skewer - make sure it comes out clean!
7. Leave in the tin until completely cooled
8. Store in an air tight container.
I've made this recipe quite a few times over the last 10 years. This year I tried to double the batch so I could make 2 loaves and 1 round tube cake. Mistake! I should have make them separately. The batch was so massive that I had a hard time time finding a large enough bowl to mix the batter in. I ended up digging out my huge roasting pan for the final mixing. I can't find candied angelica here, so I doubled the glaceed cherries, a mixture of red and green. Otherwise, I followed the recipe exactly. I find there isn't much liquid to pour off the fruit once it has soaked in the rum overnight. My husband is a Brit, so he will cover the tube cake with marsipan and then royal icing as per tradition. I like my cake plain, so I will do the apricot glaze with cherries and some pecan halves to decorate the loaves. The loaves took only 90 minutes to bake, so watch them if you use smaller pans. It's not Christmas around here without this cake. It's a great recipe!
I replace the almonds by hazelnuts and the walnuts by pecans.
Excellent cake, this year I will do it gluten free. I hope it will be as good. And I glaze it with my homemade bio marmalade: orange lemon grapefruit ginger.
I love this recipe and it lends itself to lots of variations in the fruit, as other reviewers have noted. You can order angelica online (I think Market Hall Foods carries it) or you can grow and make your own (next year). Question though-how long do you cook it if you make it in the mini loaf pans? I'll check back periodically to see if anybody can help me out on that one-this year I'm winging it! Happy Holidays!
I made this last year, baked in 8 small loaf tins, and aged for three months (wrapped in cheesecloth and fed 1/week for the first month with brandy, and 2/month for the remaining 2 months with brandy). I substituted dried and pickled fruits for the glaceed fruits, and chose fruits which Iɽ found common to renaissance cookery: 2 cups dried yellow raisins, 1 c raisins, 1 cup dried tart Montmorency cherries, 2-2.5 cups of a medley of chopped fruit: dried black mission figs, dried apricots, and fresh medjool dates. I also included 1 c. chopped pickled citron (Iɽ pickled Buddha's hand citron using my recipe for watermelon rind pickles). I aged the fruit for one week in brandy (not rum), adding more brandy when the fruits absorbed all the liquid. Then I made the cakes following the recipe, with one further exception: I used a scant cup of almond flour for the toasted and ground almonds. This year, the angelica in my garden was mature enough to candy the stalks, so I'm only adding 1/2 c chopped pickled citron and 1/2 c. chopped candied angelica stems. Can't wait to try this year's batch at Yuletide!
Has anyone tried this recipe as cup cakes? I use foil cup cake "papers" for fruit cakes and would like to try this one.
I have been making this wonder for 9 years now, and ever since I made some improvements, for instance I leave the fruit soaking for a couple of weeks, and we leave the cake in a wooden box for six months pouring brandy (I use it instead of dark rum) over it every two weeks for the first two months! This is a real hit at home, every one is looking after christmas dinner for this specialty
I make this every year in mini loaf pans to give away and they are a huge hit! The first year I made it I soaked more fruit with the intent of making more right away, which never happened so the fruit ended up soaking for a year. The following year they were so wonderful that I have done it that way ever since. Highly recommended-just turn the fruit every couple of months or whenever you think of it. I also submerge the fruit in order to have enough liquid to drain into the batter. Yum!
WhenI was growing up A&P sold Ann Page fruitcakes and I used to wait all year just to bite into one. This recipe is as close to that ambrosia as I have ever found. I too cut back on the jam and gave the cake a rum bath once a week for several weeks before cutting into it. Wonderful.
I rate it three forks, but the rating is really for my altered version. The original was too sweet imo, and I don't like using those glaceed fruits anyway. On my second attempt I used 7.5-8 cups of assorted dried fruits and nuts. I poured 2 cups of hot rum (Grand Marnier is nice also or any fruity liqueur) over them and let the fruit macerate for at least 4 hours, overnight is fine. Next day I made the cake recipe as indicated, through the egg ingredient (only needed four as I did not glaze.) Baked it in two 8" round cake pans (using doubled foil pans worked fine as it's easier to give them away in disposable pans.) I did place a pan of hot water in the oven to increase moistness. Depending on the pans you use, check for doneness after a reasonable length of time. The tester should not come out wet, but not bone-dry. I removed from the oven and let them sit in the pans for about 15 minutes. Using a skewer I poked some holes and poured another generous cup of hot liquor over each one. I let them cool in the pan, then wrapped tightly and refrigerated (refrigeration increases the firmness, easier to cut them.) A few days later I added another 1/2-3/4 cup of room temp liquor to each, wrapped tightly again. I have been told that these are my best fruitcakes ever, and I am a pretty well-thought of baker.
I really hate fruitcake but made this recipe for my mother. It's delicious!! Everyone who's tasted it loves is, fruitcake lovers and haters alike. The only thing I noticed is that there wasn't any juice left to strain in the batter once the dried fruit was soaked overnight. Oh well, I just added more!! I would add at least 1/2 cup more walnuts the next time, though.
This is not the recipe for me, I found it much too sweet, and I used primarily unsweetened dried fruit and maybe 2 cups of the glaceed. I think the apricot glaze put the sweetness way over the top. More than 20 years ago Gourmet published a recipe for Fruitcake Haters' Fruitcake which I think is still the best ever:Cream together 4 sticks (2c) butter, with 2 1/4 c brown sugar, and 1 c honey. Add 10 eggs one at a time, beating well. In another bowl sift together 4 c sifted flour, 2 t each of cinnamon and baking powder, 1 t allspice, 3/4 t salt. Stir half of dry mix into the sugar mix. In remaining dry mix dredge 7 1/2 cups assorted dried fruit bits and nuts (apricots, dates, pecans, golden raisins, etc). Combine 1 c apricot nectar, 1/2 c light cream,& 2 T lemon juice, add to batter, fold in the fruits. Divide batter among 4 buttered and floured 9.5 by 5 inch loaf pans and bake in preheated 250 degree F (yes,250) oven for 2.5-3 hours, until tester comes out clean. Let cool in pans on a rack. In a bowl combine 1 c brandy and 1/4 c orange liqueur and sprinkle each cake with 1/4 the mixture. Let cakes stand one hour. Remove from pans, wrap tightly in foil, chill at least one week. Excellent!
This is time-consuming but it's the best fruitcake recipe ever. People who thought they didn't like fruitcake LOVED this. I also used an assortment of dried fruits (apricots, dates, and cherries) instead of expensive glaceed fruit, and citron instead of angelica (basically the same thing, it's just candied citrus peel instead of candied root). I only made one cake last year and it disappeared so fast that this year I'm making two.
I have made this cake more times than I can count. Its a real keeper.
Although we were sceptical of any fruit cake recipe, we found this to be a wonderful cake that we modified with excellent results. We used an assortment of dried fruits rather than glaceed fruits(dates, figs, apricots, coconut pieces, banana chips, papaya, all soaked in rum over night,) for a lighter, less caloric cake. We also saw no need to strain the apricot glaze and it came out fruity and natural. Finally, we used a simple, deep cake pan - teflon coated - and it worked well too! Would definitely make this cake again for a special occasion!
I cant fault this rich cake for complexity fruitiness and sheer delight.. eaten with a dram of 12 year old Whisky and a wad of cheshire cheese. .. absolutely tops but is best after three months of storage.. Who can wait?
"Angelica" had no idea what it is and couldn't find it - used candied pineapple instead. Also added a teaspoon of cinnamon and a package of chopped dates. The changes were my own personal tastes. This is a great basic recipe. One word to the wise however. This cake sticks like you wouldn't believe! I tried making it in a fluted bundt pan so it would be pretty. DON'T. That was my mistake and a quarter of it stuck in the pan when unmolding despite greasing and flouring (that's why I could taste it before it aged for this Christmas). Do what the recipe says and use loaf pans lined with parchment paper, both on all sides and the bottom. I'm aging my 3/4 of the fruitcake by wrapping it in cheesecloth soaked in rum and storing it in an airtight container until Christmas eve. It won't be as pretty as I had thought, but it should taste GREAT!
Great! My additions - soaked fruit in peach brandy for 2 wks. used cherry flavored cranberries, maraschino cherries and dates in addition to fruit above. After 2 wks. added cup orange juice to fruit, soak 1 wk more. added juice and fruit to cake! Fantastic! Iɽ invite you over but it may not last till Christmas.
Angelia is a biennial herb that grows up to 2metres (around 6-8ft). Its thick, juicy stems are glaced (candied) to produce the green bits that you buy in the supermarket or gourmet suppliers.
I make this for a friend every Christmas and on her birthday. That's how crazy she is about it. Her husband claims he does not like fruitcake and he won't leave a crumb behind.
Have been making this recipe every Christmas for the last five or six years. It makes a great gift for those who love fruitcake.
I was out of rum or brandy so i substituted orange juice and a Tbs of vanilla extract. It was a time consuming, intensive recipe, but worth it.
I haven't made the cake, but I know what angelica is! It's like a candied peel thing, and I think it comes from a root. It tastes sweet, it has the texture of peel. It used common in England, used as a cake decoration. You can get it in any supermarket there, in the cake decorating department. Oh yeah, it's GREEN!
This is a good recipe. Like the first reviewer, I have no idea what "angelica" is. A couple of suggstions: I think the cooking time is too long by about 10 minutes. Also, I recommend letting the flavors "bloom" by brushing it with brandy or rum a number of times over the first few weeks and not serving it until it has rested a least a month. For serving, if you slice the cake down the middle, then make perpendicular slices, you can deal with the awkward round shape. A cup of orange spice tea and a slice of this fruitcake: heaven.
Preheat oven to 300 degrees F. Grease three 8- x 5-inch loaf pans. Line with wax paper and grease the paper.
In a medium bowl, toss 4 cups of the pineapple, the nuts and coconut with 1/4 cup flour until coated. Set aside.
In a large mixer bowl at medium speed, beat sugar and butter or margarine for 3 minutes or until fluffy. Add eggs, one at a time, beating well after each addition.
Beat in milk, pineapple flavoring and vanilla extract. At low speed, beat in flour until well blended.
With a wooden spoon, stir in fruit-nut mixture. Spoon batter into pans and top with remaining pineapple, pressing lightly into batter.
Bake for 1 1/4 hours or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes.
Remove from pans, peel off wax paper and cool completely on wire racks. Wrap in foil. Refrigerate at least 2 days before serving.
Pineapple Fruit Cake
A deliciously moist cake that is so easy to Bake!! It keeps for up to 4 weeks too. You start off with.
A can of crushed Pineapple!
Place this [Del Monte 435 gr] in a large saucepan, along with
4 oz butter
1 cup of castor sugar
1 lb mixed fruit
some peel and cherries to the weight of about 4 oz [or more fruit]
1 level teaspoon of cinnamon
1 level teaspoon mixed spice
Gently bring this to the boil, stirring until the sugar has dissolved. Simmer for 5 mins then allow to cool for about an hour, maybe a little less. [if desperate I have done it in 30 mins, but be very careful]
2 cups of Self Raising flour
2 large beaten eggs
Tip into a prepared 8" tin or also cooks well in a 2lb loaf tin. This is often easier to slice. Whatever!
This recipe is so adaptable and behaves perfectly.
Bake in heated fan oven 140 for 1hour 45 mins or ten minutes longer for the loaf tin.
Check the top and turn down temp for last 15 mins.
Although scrummy as soon as it is cool, it does improve in a day or two.
I love using cups as a measurement and they are readily available for a pound or two.
Regal Fruitcake Recipe
This fruitcake reminds me of the ones that my Mom and Grandma made every Christmas season. My family and myself always look forward to this homemade fruitcake every year. I am aware that there are some people out there that absolutely hate fruitcakes. It is my contention that these people are “haters” from tradition rather than from experience. Give this Regal Fruitcake recipe a try this holiday season. I hope to change you from a fruitcake hater to a fruitcake lover!
Your homemade Regal Fruitcake should be made well in advance of the time that they will be used. One month of storage is a necessity. Two, three, or even four months is not too long a time if the storage facilities are cool and dry. Do you know what happens when fruitcake sits around and ages? It gets awesome. Better and better with each month that goes by. They also freeze very well, however, they must be aged at least four weeks before freezing, as they do not mellow while they are frozen.
Please read What’s Cooking America’s web page on Fruitcake Secrets before making your next fruitcake.
Check out Basic Rules For Baking. Also check out more great Cake Recipes.