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Celebration Glace Fruit Cake

A light, moist fruit cake


  • 100g sultanas

  • 100g raisins

  • 200g glacé cherries

  • 100g glacé apricots

  • 100g glacé pears

  • 100g glacé peaches

  • 100g glacé pineapple

  • 100g glacé ginger

  • 125g blanched almonds

  • 250g butter at room temperature

  • 220g caster sugar*

  • 4 eggs, room temperature

  • 150g plain flour

  • 150g self raising flour

  • 60ml Cointreau or curacao

  • ¼ cup apricot jam


  • 1.

    Preheat oven to 150DegC.

  • 2.

    Pick through the sultanas & raisins and remove any stalks. If raisins are large & plump, cut in half, place into a large bowl.

  • 3.

    Quarter cherries, roughly cut up the remaining glacé fruit add to the dried fruit.

  • 4.

    Add the orange liqueur, cover with plastic wrap & allow to steep overnight - or at least an hour or two.

  • 5.

    Place almonds onto a lined baking sheet and roast for about 20 minutes or until slightly browned and aromatic.

  • 6.

    Remove from oven, allow to cool then place into an airtight container.

  • 7.

    Line a 30cm round or square cake tin with baking paper - be sure to use at least 6 layers on the base of the pan and extend the sides by at least 4-5cm (the cake bakes for between 1½ and 2 hours so the height of the sides and thickness of the base will prevent scorching/burning)

  • 8.

    Beat butter and sugar until pale and thick.

  • 9.

    Add beaten eggs, one at a time, beating well after each addition.

  • 10.

    Put jam into a small bowl & 'loosen' the jam by adding a splash of Cointreau & mix well.

  • 11.

    Fold in the fruits, nuts and jam/liqueur into the butter/sugar mixture.

  • 12.

    Gradually add sifted flours. (the mixture is quite dense and stiff)

  • 13.

    Spoon the mixture into prepared baking tin and level the top with a spatula.

  • 14.

    Bake for 1½ hours & check with a skewer. If required return to the oven and cook in 10 minute increments. Keep a watchful eye to prevent overcooking/burning.

  • 15.

    Remove from oven & cover tightly with aluminium foil and allow to cool completely.

  • 16.

    Once cooled, remove from pan and wrap in clean greaseproof paper then wrap in aluminium foil to maintain freshness.


For a more boozey cake ;-) pierce top of warm cake with a skewer and spoon over added orange liqueur or brandy.
I cut all the glace fruit to roughly the same size, which took an age, but was well worth the effort.
* For a darker cake, substiture dark brown sugar for caster sugar

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