Festive fruit & nut cake

Festive fruit & nut cake

  • 1
  • 2
  • 3
  • 4
  • 5
(16 ratings)

Prep: 30 mins - 40 mins Cook: 2 hrs


Cuts into 12-16 slices
This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal780
  • fat40g
  • saturates14g
  • carbs95g
  • sugars28g
  • fibre4g
  • protein14g
  • salt0.67g
Save to My Good Food
Please sign in or register to save recipes.


  • 250g butter, at room temperature



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g light muscovado sugar
  • 6 large eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 280g plain flour
  • 85g ground almond


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 2 tsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 700g luxury mixed fruit (including raisins, currants, sultanas, mixed peel and glace cherries)
  • 3 tbsp dark rum
  • 140g white marzipan, diced
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

For the florentine topping

  • 50g each whole skinned hazelnut and blanched almonds



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

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

To decorate

  • 1 metre of wide ribbon


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (27)

vrog's picture

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.

natalie54's picture

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!

mobsech2's picture

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!

biwanjiru's picture

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

contentment's picture

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.

jnich2's picture

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!!

aliboo1's picture

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…