Fruit and nut cake

    Fruit and nut cake

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    3days4hr


    7 people made this

    About this recipe: This is a fantastic cake that is a nice alternative to the traditional Christmas cake. A decadent combination of fruit and nuts makes this cake irresistible. The cake is then aged for three days with fresh apple slices on top. Afterwards, you can ice the cake or enjoy as is. You can use two 20cm or 23cm round cake tins instead of the tube tin, if desired. Simply decrease the cooking time.

    Ingredients
    Serves: 14 

    • 340g butter
    • 400g caster sugar
    • 6 eggs
    • 2 teaspoons vanilla extract
    • 500g plain flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 450g chopped pecans
    • 450g glacé cherries
    • 450g glacé pineapple
    • 225g sultanas
    • 1 large apple - peeled, cored and sliced

    Method
    Prep:45min  ›  Cook:3hr  ›  Extra time:3days resting  ›  Ready in:3days4hr45min 

    1. Preheat oven to 120 C / Gas 1/2. Grease one 25cm tube cake tin. Line the bottom of the tin with parchment and dust tin with flour.
    2. Cream the butter together with the caster sugar. Add eggs one at a time mixing well after each one. Mix in the vanilla extract. Stir in 375g of the flour, baking powder and salt and blend well.
    3. Toss cherries, chopped pecans, pineapple and sultanas with the remaining flour. Stir fruit and nut mixture into the cake mixture and spoon into prepared tin.
    4. Bake in the preheated oven for 3 hours. Let cake cool for 20 minutes before removing from tin.
    5. After cake is cold, cut a piece of greaseproof paper to fit the top of the cake. Put the apple slices on top of the cake, then top with the greaseproof paper and put cake into an air-tight container. Store cake in a cool dry area for about 3 days or until the cake takes up the juice from the apple slices. Remove apple slices and greaseproof paper and serve.
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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    6

    I have made this for the last two years for Christmas and definetely plan on making it again this year. I would consider it a fruitcake; people who are not sure they like fruitcake love this. I leave the apple on 5-10 days, making sure it's sitting in a nice cool place, it just makes it moister and tastier........Here it is December 2011 and I must add to my review. This cake is so good, I have people that get me to bake it for them for Christmas each year. I have already baked 2 in November and I have 3 more to bake. It's like Lay's potato chips, you can't take just one bite.  -  09 Oct 2008  (Review from Allrecipes US | Canada)

    by
    5

    I made this cake for Christmas. My family said it was the best one I'd ever made. The only change I made was the 1lb pineapple was reduced to add some fruit peel (orange & lemon). Very good cake!  -  28 Dec 2004  (Review from Allrecipes US | Canada)

    by
    1

    This cake has been passed down from my Mother to me and my sisters, now my daughters. Fruity and moist fruit cake, I use marichino cherries cut up and drained, crushed pineapple drained. instead of candied fruit. we bake them in medium sized loaf pans for gifts for Christmas.  -  16 Dec 2014  (Review from Allrecipes US | Canada)

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