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  • Writer's pictureApeksha Gore

Rich Fruit cake

This cake comes as a festive treat in the winter months, especially handy if you didn't soak any dry fruits till Christmas arrived and suddenly the cake-craving hits you.

This cake is the perfect saviour to quench those craving and impress your guests alike.

During the festive season, you can easily bake 2 or 3 cakes in a batch, skip the frosting and wrap in a nice decorative wrapping paper as a simple but thoughtful gift.


150 gm butter

205 gm flour

160 gm sugar - powdered

3 eggs

1 tablespoon cocoa

0.5 teaspoon baking powder

0.25 teaspoon baking soda

Spices -

0.25 teaspoon salt

0.25 teaspoon cinnamon powder

0.25 teaspoon nutmeg powder

0.25 teaspoon mixed spice

Flavours -

Juice and zest of 1 lemon

1 teaspoon vanilla

0.75 tablespoon mixed fruit or apricot jam

Juice of 1 small orange

Dried fruit -

70 gm golden raisins

50 gm cashews

50 gm almonds and pistachios

100 gm tutti-fruity or candied cherries, chopped


  1. Chop all the dried fruits and soak in orange juice for a minimum of 1 hours - upto 8 hours.

  2. Preheat the oven to 180 degrees

  3. Butter and line a 8 inch cake pan

  4. In a bowl, mix dry ingredients together - flour, spices, cocoa, baking powder, baking soda

  5. Beat butter and sugar together until light and fluffy

  6. Now, add the dry mix to the butter mix alternating with eggs. When all eggs are incorporated, toss in the soaked dried fruits, all flavouring ingredients - vanilla, lemon zest and juice and jam

  7. Mix using a spatula, ensure that no lumps of dried fruit remain in the batter

  8. Finish off with any left over flour mix and give a final mix

  9. Pour into the tin and bake for 35-45 minutes depending on oven temperature

  10. I had coated this cake with a simple fondant icing, this is completely optional but looks perfect for a gift. For use at home, we preferred the un-iced version

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