If you find traditional fruit cake too rich, try this lighter modern version.


  • 200g butter

  • 200g light muscovado sugar

  • 200g self raising flour

  • 4 medium eggs

  • 50g ground almonds

  • pinch of saffron

  • 125ml brandy

  • 50g dried diced papaya

  • 150g dried diced pineapple

  • 150g sliced dried apricots

  • 75g candied orange peel

  • 75g diced crystallized ginger

  • 1 teaspoon cinnamon

  • Grating of fresh nutmeg

  • To make the glaze

  • 100g of dried papaya

  • 100g dried pineapple

  • 100g sliced dried apricots1 jar of apricot jam


  • 1.

    Pre heat the oven to 160c.

  • 2.

    Place the butter and sugar into a large mixing bowl and cream together with a wooden spoon. Add the 4 eggs and mix to break the yolks. Add the flour, ground almonds, saffron, cinnamon mixing well to a smooth paste. Mix the fruits with the brandy and add to the cake mix.

  • 3.

    Mix well, make a wish and pour into a lined loose bottom cake tin and bake for 1 hour 30 or until the cake is golden a springy.

  • 4.

    Use a skewer to check the centre of the cake. If the skewer when plunged into the cakes comes out sticky then place the cake back into the oven until cooked through.

  • 5.

    Allow to cool for 30 mins in the tin then remove onto a wire rack.

  • To make the glaze:

  • 1.

    Place the jam into a saucepan and heat until liquid, add the fruits and when the cake is cool spoon the glazed fruits over and around the cake.

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