Almondy fruit cake

    1 hour 55 min

    So here's my almondy fruit cake. I baked it as a birthday cake for my father this week. He loves anything with currants and almonds so I thought... why not combine the two! You can make it as fruity and almondy as you like, or maybe add a little alcohol for extra depth or to help preserve it for longer.

    Berkshire, England, UK
    11 people made this

    Makes: 1 (20cm) fruit cake

    • 230g baking spread
    • 230g light brown sugar
    • 30g caster sugar
    • 4 large eggs
    • 240g self raising flour
    • 130g ground almonds
    • 2 teaspoons good quality vanilla extract
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking power (optional)
    • 530g mixed fruit and peel
    • 1 good handful flaked almonds, for decoration

    Prep:25min  ›  Cook:1hr30min  ›  Ready in:1hr55min 

    1. Preheat the oven to 160 C / Gas 2-3. Grease and line a deep 20cm cake tin.
    2. Cream the butter and sugars together with an electric mixer.
    3. Add all of the remaining ingredients (except the mixed fruit and peel and flaked almonds) and mix thoroughly.
    4. Fold in a little at a time the mixed fruit and peel.
    5. Pour into your prepared cake tin and level with a spatula.
    6. Take a good handful of flaked almonds and scatter over the top of the cake mix. Use as much or as little flaked almonds as you like.
    7. Bake in the centre of the oven for about 1 1/2 to 2 hours, depending on your oven.
    8. When the cake is fully baked take it out of the oven and leave to cool in the tin.


    Add extra mixed fruit and peel if you like. Or substitute some of the flour for extra ground almonds depending on your taste. The baking powder is also optional but I use it because I find that if you're not careful fruit cakes can sometimes be a bit dense so I find it helps the cake maintain a fluffy texture and keeps it super tasty.

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