Fruit Cake with Cream Cheese Icing

    4 hours

    This fruit cake is the perfect treat for afternoon tea, elevenses or as dessert. It's moist, packed full of fruit and walnuts and topped with a sweet and creamy icing.

    10 people made this

    Makes: 1 23cm tube cake

    • 250g plain flour
    • 1/2 teaspoon baking powder
    • 2 tablespoons bicarbonate of soda
    • 350g caster sugar
    • 3 eggs
    • 200g cocktail cherries, drained and halved
    • 1 1/3 (432g) tin crushed pineapple, with juice
    • 115g chopped walnuts
    • 225g butter, softened
    • 350g icing sugar
    • 1 1/2 teaspoons vanilla extract
    • 450g cream cheese, softened

    Prep:15min  ›  Cook:45min  ›  Extra time:3hr cooling  ›  Ready in:4hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm tube cake tin.
    2. In a large bowl, combine the flour, baking power, bicarbonate of soda, sugar, eggs, cherries, pineapple and walnuts. Stir by hand with a sturdy spoon just until blended. Spoon into the prepared tin and spread evenly.
    3. Bake for 40 to 45 minutes in the preheated oven or until the top springs back when lightly touched. Cool, then invert onto a serving plate. While the cake cools, mix together the butter, icing sugar and vanilla in a medium bowl with an electric mixer until fluffy. Stir in the cream cheese and beat until smooth. Spread cake with the icing when completely cool.

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    Reviews in English (2)


    I made your fruitcake Mrs. Harris and it was fantastic. So easy and very moist. Not to sweet and the cream cheese frosting set it off perfectly. I would give this recipe a 10 if I could!  -  27 May 2009  (Review from Allrecipes US | Canada)


    I made this fruitcake, it had a strong taste of baking soda, and it burnt on the outside and the nuts also  -  13 Dec 2014  (Review from Allrecipes US | Canada)