Easy-peasy fruitcake decorated with glacé fruit

Easy-peasy fruitcake

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(3 ratings)

Prep: 30 mins Cook: 3 hrs Plus soaking


Serves 14-16

Try this lighter version of a classic Christmas fruitcake, bursting with festive spice and juicy fruit. Decorate with candied fruit and glacé cherries

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal420
  • fat18g
  • saturates7g
  • carbs55g
  • sugars44g
  • fibre3g
  • protein5g
  • salt0.4g
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  • 4 tbsp rum or brandy
    Dark rum cocktail with a lime slice



    Rum is a type of spirit based on sugar cane. First produced in the 1600s on slave plantations in…

  • 1 orange, zested and juiced



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

  • 600g mixed dried fruit (sultanas, raisins, apricots, cherries, cranberries)
  • 200g butter, very soft



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g golden caster sugar
  • 4 eggs



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

  • 50g ground almonds
  • 200g plain flour
  • 100g pecan nuts or whole skinned almonds, chopped
  • 100g candied peel, chopped
  • 75g crystallised or candied ginger, chopped

For the decoration

  • apricot jam (warmed and sieved) or apricot glaze
  • candied pineapple, candied angelica, glacé cherries (a mixture of red, green and yellow if you can find them), crystallised ginger


  1. Put the rum (or brandy), orange zest and juice and mixed dried fruit in a bowl and stir. Leave to soak overnight.

  2. Heat oven to 170C/150C fan/gas 3½. Double line a 20cm tin with baking parchment. Beat the butter and sugar together until light and fluffy. Whisk in the eggs one by one, then fold in the almonds and flour. Add a pinch of salt and fold in the soaked fruit mixture (and any remaining liquid in the bowl), along with the nuts, candied peel and ginger. Spoon the mixture into the tin and level the surface.

  3. Bake for 1 hr, then turn the oven down to 150C/130C fan/gas 2 and bake for a further 2 hrs. Check the cake to see if it's pulling away from the sides of the tin and feels firm on top. If you need to, keep cooking for a further 15 mins. Cool in the tin. If storing in the tin, wrap the cake tightly first. Will freeze for up to two months.

  4. To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.

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Comments, questions and tips

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PicklePerkins's picture
31st Oct, 2019
I wonder... If I were to marzipan and ice this cake would it be a decent Christmas cake? I'm looking for a recipe that's a little more simple than some of the festive versions out there. Any suggestions appreciated!
14th Jan, 2019
I loved this recipe. Thank you Lulu. In fact I read it in the Good Food magazine. Only I substituted about half of the dried fruit quantity with left over xmas pudding, as it was dry and I thinned it out with some orange juice-it was late and I did not have more fruit in the house. I also used a 20cm tin yet the cooking time was an hour less! I have a fun oven. whatever went on just mind the time in your oven. The addition of ground almonds in makes it crunchier and special. well done!
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25th Oct, 2018
Swap the candied toppings for fresh fruit
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