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.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 621kj
  • Fat Total 26g
  • Saturated Fat 13g
  • Protein 7g
  • Carbohydrate 85g
  • Sugar 58g
  • Sodium 58mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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