Apricot & almond fruitcake

Apricot & almond fruitcake

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(8 ratings)

Prep: 30 mins Cook: 1 hr, 25 mins


Serves 12
This bake is lighter than the traditional rich fruitcake and is a blank canvas to ice and decorate as you wish

Nutrition and extra info

  • Un-iced

Nutrition: per serving

  • kcal486
  • fat27g
  • saturates12g
  • carbs56g
  • sugars43g
  • fibre3g
  • protein7g
  • salt0.53g
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  • 140g golden sultana
  • 4 tbsp sherry
  • 250g pack butter, softened, plus extra for greasing



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

  • 250g light soft brown sugar
  • 1 tsp vanilla extract
  • 3 large eggs, beaten



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

  • 200g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g ground almond
  • 50g toasted flaked almond
  • 140g dried apricot, chopped
  • 140g mixed peel
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • zest and juice 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


  1. Mix the sultanas and sherry and set aside for 1 hr to soak.

  2. Heat oven to 160C/140C fan/gas 3. Grease a deep, 23cm loose-bottomed cake tin, and line the base and sides with a double layer of baking parchment that comes about 2.5cm above the sides of the tin. In your largest mixing bowl, beat the butter, sugar and vanilla together until pale and fluffy. Beat in the eggs one by one.

  3. Stir in the flour, baking powder, and the ground and flaked almonds. Next, add the soaked sultanas with any remaining sherry, the dried apricots, the mixed peel, and all the zest and juice. Scrape into the cake tin, smoothing out the surface.

  4. Bake on the middle shelf of the oven for 1 hr 25 mins. Poke with a skewer in the centre to check it is cooked – if the skewer comes out with any uncooked mixture stuck to it, bake for 10 mins more before checking again. Cool in the tin. Decorated, or wrapped in greaseproof paper and foil, the cake will keep for up to a month.

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Comments, questions and tips

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10th Jan, 2018
Very nice cake. Took a little longer to cook but worth the wait.
30th Nov, 2016
I've made this cake several times and follow the recipe pretty much to the letter, though it does tend to get whatever alcohol we have hanging around at the time! I glaze it with apricot jam, the remaining apricots and whole almonds and my family, who aren't exactly great fruitcake fans, absolutely love it. I've made it this year instead of the traditional Christmas cake, but I think I'll struggle to keep my husband away from it until then. I bake it for about 1hr 40mins, but it could maybe do with a few minutes less in my dodgy old oven, I guess it's trial and error... All in all a beautiful cake.
14th Dec, 2015
Have made the cake for the last three years exactly as the recipe says. It is lighter than a traditional Christmas cake and absolutely delicious. Wouldn't be Christmas without it.
19th Mar, 2014
Best cake I've ever made, didn't have enough sultanas so used dried prunes and raisins together, used zest of 1 orange but juice from 2 oranges and didn't bother using the lemon or the sherry. This is moist, fruity and very moorish. Also used dairy free spread in it, worked perfectly. And used 190g flour, a little crumbly but perfect !
26th Nov, 2013
I put in only 190g of plain flour and that seem to keep the cake moist and not crumbly. Hope that helps.
27th Nov, 2012
I followed the recipe exactly to see how it turned out before making any substitutions. The kind of sherry is not specified so used a dry amontillado - maybe something sweeter and richer would add more flavour. A couple of other reviewers said the cake was crumbly so I used very moist apricots and super-fresh ground almonds and it came out OK. For the topping I did an apricot jam glaze and a mixture of some more apricots and whole almonds (skins and all) chopped finely. My cake testing panel approved. I don't think it's a celebration cake but would make it again as a nice variation on a cake to serve with cups of tea.
4th Sep, 2012
How is the decoration done?
19th Aug, 2012
I made this for Xmas 2011. I made it into about 16 cupcakes (muffin sized) then I made another 16 and a full cake! It is a delicious cake, especially for those who aren't so keen on dark fruit cake
blackbird17's picture
31st May, 2012
I made this last week, not for a celebration, just for the cake tin. It is completely delicious but it crumbled dreadfully. In fact the first slice was just a plate of crumbs. (husband ate it with a spoon)! I will definately make it again but would like to know why it crumbled so badly. Anyone have any answers?
17th Apr, 2012
This cake is one of the best cakes i've made. I made it exactly as the recipe stated and it was perfect. I gave half to my son to take back to University and he wants me to make another but this time he wants the whole cake!!!! It's a light version of a Christmas cake but deliciously nutty.


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