Festive fruit & nut cake
See this recipe step by step

Festive fruit & nut cake

This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit

Difficulty and servings

Easy

Cuts into 12-16 slices

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 2 hrs

Freezable

Method

  1. Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
  2. Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.
  3. While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.
  4. Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don't get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake - if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)
  5. To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.
Try

Icing drizzle

If your Christmas cake simply must have icing, try this easy finish. Put the Festive fruit and nut cake on a plate or cake stand. Sift 140g/5oz icing sugar into a bowl, then stir in egg white or cold water, a little at a time, until you have a smooth icing that drizzles easily from the tip of a dessert spoon. Drizzle over the top of the cake, then leave to set for an hour.

Per slice

780 kcalories, protein 14g, carbohydrate 95g, fat 40 g, saturated fat 14g, fibre 4g, sugar 28g, salt 0.67 g

Recipe from Good Food magazine, December 2002.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • Binder photo ali

    03 November 2007

    ali commented on this recipe

    I have used this recipe several years running- can't remember when it was first in the magazine! It is a wonderful, moist cake, and great if you don't like loads of icing. My family love it.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jonic

    08 November 2007

    Jonic rated and commented on this recipe

    5 stars

    This recipe first appeared Christmas 2002 and I've baked it several times both for Christmas and during the year. It's easy to make, as long as you remember to take some of the mixture out for the florentine bit and keeps for ages. Although the nuts do soften over time. A friend and colleague of mine who has at least 2 every year says it's the best cake in the world!! No more traditional cake for him!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Chris

    12 December 2007

    Chris rated and commented on this recipe

    5 stars

    I make this cake on a regular basis as my family love the different textures. It is so easy to make but when served to guests they think that the preparation has taken a long time and are very impressesd.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kitten

    19 December 2007

    Kitten rated and commented on this recipe

    1 stars

    Tried it but it was dry and hard. Gave it to my aunt to try and she too said it was dry and hard.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Ceriharrop

    03 January 2008

    Ceriharrop rated and commented on this recipe

    5 stars

    Great cake...devoured by all the family! Didn't take as long as it suggests to cook, but didn't cause an issue whatsoever! I was concerned about it being dry, as fruit cake can be, but the fruit and the marzipan certainly resolved that worry! Will certainly make another!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo natalie

    05 January 2008

    natalie commented on this recipe

    Wow.... I made 3 of those as presents this year and even had the opportunity to taste one, it taste as good as it looks. I'll definetly make that one again. When i told my friend about it she decided to make a few too! So we are now really fast and good at making it! And also realised if you make a few mistakes it still taste really good! Thank you!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo honeybee

    23 February 2008

    honeybee rated and commented on this recipe

    5 stars

    Used it as last year's Christmas cake. Easy, kept moist by the marzipan inside. Will definitely do again. I also found it cooked in less time than stated.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo tisser1

    04 June 2008

    tisser1 rated and commented on this recipe

    5 stars

    tried this cake last Christmas and it is fab. Have made it several times since and it is a really popular cake with the family. This will now be my Christmas Cake in future, easy and simple to make.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo cherylanne

    21 December 2008

    cherylanne commented on this recipe

    we loved the ginger flavour of this cake the first time i made it so subsequently added some stem ginger from a jar (about three pieces, coarsely chopped) into the topping mix, plus some of the ginger syrup from the jar, reducing the golden syrup by the same amount. also reduced the glace cherries in the topping to 100 grams.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo august

    05 February 2009

    august rated and commented on this recipe

    3 stars

    Tried this at christmas, was very sweet and moist inside but hard on the outside. Next time I will reduce the amount of sugar required as it didnt go down well with the family.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo UKgal

    06 September 2009

    UKgal rated and commented on this recipe

    5 stars

    This recipe is amazing! Everyone who tries it loves it! 'Now our staple Christmas Cake. (Another fave is cranberry, pecan loaf.) I always scale this down to 3/4 of the ingredients otherwise its too big for my cake tin (20cm). I also often dont put the topping on and íts non the worse for that. Amaretto or sherry instead of Rum also makes it lighter. With the scaled down recipe I've made 6 small loaf cakes before (like to old penny loaf size not 450g / 1lb)! and they are great as presents. Go on, try it.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo angel

    25 September 2009

    angel commented on this recipe

    can someone please tell me how long to cook this cake for what does 11/4 hours mean?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo JENNY JONES

    28 October 2009

    JENNY JONES commented on this recipe

    I have also made this cake for a few years now. It is absolutely delicious, moist and nutty! Ideal for those who do not like too much icing. Tying a newspaper around the outside of the tin stops the outer edge being too dry.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo honeybee

    22 April 2010

    honeybee commented on this recipe

    Angel - sorry probably too late to tell you but 11/4 means 1 and a quarter - there should have been a space between: 1 1/4 (or 1 hour 15 mins) to avoid confusion. Hope you got it worked out anyway. I've just done one for a birthday cake with 'Zesty Orange Marzipan'.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo 79hayley

    18 September 2010

    79hayley rated and commented on this recipe

    5 stars

    This cake has become a firm family favourite - I've had requests for this Christmas already!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Julie

    21 October 2010

    Julie commented on this recipe

    anyone any ideas what is 'overleaf'. Looks good and will try it this Christmas

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Patricia

    01 December 2010

    Patricia commented on this recipe

    Julie..as the recipe was originally printed in the Magazine..'overleaf' meant the next page..

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Angela

    02 January 2011

    Angela commented on this recipe

    Made this for Christmas and can recommend it, with edible glitter on it looked fab!. It wasn't dry at all. I also didnt put quite as much marzipan in as was suggested & it was fine. I used my Sister's free range eggs which made it even nicer!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Cnpfriend

    12 December 2011

    Cnpfriend rated and commented on this recipe

    5 stars

    This is the fourth year on the trot i've made it and is fantastic, given the recipe to tons of people now. Shame you can't make it in advance due to florentine topping though.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Hoops51

    03 January 2012

    Hoops51 rated and commented on this recipe

    4 stars

    As recipe had loads of good comments I had a bash at it. Flavour-wise it was very nice indeed - I'm always disappointed though when the camera-man has been given artistic licence, as there is no way the topping could look like it did in the picture with 4 oz/100g of cake mix stirred in with the nuts and fruit. Tasted lovely, but didn't look as good as I thought it would.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Cuts into 12-16 slices

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 2 hrs

Freezable

Ingredients

  • 250g butter , at room temperature
  • 140g light muscovado sugar
  • 6 large eggs , beaten
  • 280g plain flour
  • 85g ground almonds
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 700g luxury mixed fruits (including raisins, currants, sultanas, mixed peel and glace cherries)
  • 3 tbsp dark rum
  • 140g white marzipan , diced

FOR THE FLORENTINE TOPPING

  • 50g each whole skinned hazelnuts and blanched almonds
  • 85g each Brazil nuts and flaked almonds
  • 140g whole glacé cherries
  • 100g golden syrup

TO DECORATE

  • 1 metre of wide ribbon
Print this recipe
Add to your binder

Per slice

780 kcalories, protein 14g, carbohydrate 95g, fat 40 g, saturated fat 14g, fibre 4g, sugar 28g, salt 0.67 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, save up to 25%

On TV

Foodie TV

See your favourite chefs on Sky Channel 249, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here