Moist fruit cake

    10 hours 50 min

    This is a great Christmas fruit cake that requires no ageing time. It does however, need to sit overnight before baking. The resulting cake is moist, fruity and delicious.

    358 people made this

    Serves: 14 

    • 175g butter
    • 200g caster sugar
    • 2 eggs
    • 250g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 teaspoon almond extract
    • 435g golden raisins
    • 85g red glace cherries
    • 240g cut mixed peel
    • 1 (432g) tin crushed pineapple with juice

    Prep:20min  ›  Cook:2hr30min  ›  Extra time:8hr resting  ›  Ready in:10hr50min 

    1. Line a tube cake tin with baking parchment and brush with melted butter.
    2. Cream butter and then beat in sugar. Beat in eggs one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder and salt. Stir in raisins, cherries, pineapple and mixed peel. Allow this to sit overnight in covered bowl.
    3. Pour mixture into the prepared tin and bake at 150 C / Gas 2 for 2 1/2 hours with a tin of hot water placed on the lowest rack of your oven during baking. Brush warm cake with some melted butter.

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    Reviews & ratings
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    Reviews in English (8)


    This is the easiest fruit cake I have ever baked. So moist and an absolutely yummy. Thank you Carol more of the same please... :-))  -  19 Aug 2013


    This is a very tasty fruitcake (yes, it is possible to have one of those!). Feel free to change the fruits to anything your heart desires, just keeping to the amounts listed. I would make this again, but exchange the candied cherries and mixed fruit peel for dried cranberries and currants (for example).  -  15 Dec 2008  (Review from Allrecipes US | Canada)


    The pineapple is a completely new twist on the classic (heavy and in my opinion bland) fruitcake. This pineapple cake has a lighter flavor and is slightly less filing as well. The only part of the recipe I did not understand was the warning not to double the recipe. If done correctly, the cake does fine doubled, trippled, or even quadrupled! If you plan on baking for a crowd, don't turn down this recipe because of the false information. This cake tastes great no matter what!  -  16 Aug 2008  (Review from Allrecipes US | Canada)