About this recipe:This fruit cake is light, fruity and delicious. It's dotted with glace cherries, pineapple, raisins, mixed peel and almonds. It's the perfect cake to be used as a wedding or Christmas cake.
Makes: 2 - loaf tins and 1 - 11cm round cake
450g glace cherries, halved
5 crystallised pineapple rings, finely chopped
875g golden raisins
360g cut mixed peel
125g plain flour
450g butter, softened
400g caster sugar
1 teaspoon vanilla extract
4 tablespoons orange juice
625g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
6 almonds, split
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Method Prep:30min › Cook:3hr › Ready in:3hr30min
Preheat oven to 140 C / Gas 1. Line the bottom and sides of two greased 23x13cm loaf tins and one round 11cm tin with brown paper. Grease the paper.
In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 170g almonds and 125g flour. Mix until fruit is coated with flour.
In another large bowl, cream the butter and sugar together. Beat in eggs, one at a time. Mix in orange juice and vanilla. Combine 625g flour, baking powder and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared tins, filling each 3/4 full. Arrange split almonds on tops.
Bake for about 3 hours or until skewer comes out clean. Cover with foil if top gets too dark while baking.