Fruit 'n' nut cake

    Fruit 'n' nut cake

    Recipe photo: Fruit 'n' nut cake
    2

    Fruit 'n' nut cake

    (18)
    6hr25min


    15 people made this

    About this recipe: A great alternative to the classic fruit cakes that you get around Christmastime. This one is jam-packed with fruit and nuts. For the best flavour, let the cake sit for a few days.

    Ingredients
    Serves: 16 

    • 220g raisins
    • 170g red and green glace cherries
    • 110g dates, pitted and chopped
    • 85g crystallised pineapple, diced
    • 80g chopped nuts
    • 35g desiccated coconut
    • 375g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 225g butter
    • 250g caster sugar
    • 1 teaspoon grated lemon zest
    • 4 eggs
    • 2 teaspoons lemon juice

    Method
    Prep:25min  ›  Cook:2hr  ›  Extra time:4hr cooling  ›  Ready in:6hr25min 

    1. Preheat oven to 150 C / Gas 2. Line a tube cake tin with 2 layers of parchment and grease well.
    2. In a large bowl, mix together flour, baking powder and salt. Mix in raisins, dates, cherries, pineapple, nuts and coconut. Stir until all the fruit is coated
    3. In another large bowl, cream the butter with the caster sugar. Add lemon zest, lemon juice and eggs; mix well. Stir in fruit. Spread batter into prepared tin.
    4. Bake in preheated oven for 2 hours. Let cool.
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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (16)

    1

    i made this by this method it was delicious!  -  07 May 2013

    by
    54

    I tried this fruitcake in the last minute before Xmas. I substituted the sugar with rum-flavoured brown sugar and the result was fantastic. I baked two loaves and they disappeared within a day! Thank you for this easy and tasty recipe! Niki from Hungary  -  27 Dec 2001  (Review from Allrecipes US | Canada)

    by
    37

    This is the first fruit cake that I have ever baked. I know it is not Christmas, but I love fruit cake and this was the only recipe that I could find that did not have brandy or rum in it and it is the best. I can't stop eating it.  -  07 Oct 2001  (Review from Allrecipes US | Canada)

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