Luxorious Cake

    4 hours 45 mins

    Pineapple, ginger, apricot, mixed peel, raisins, almonds and a soaking with rum or brandy make this fantastic cake what it is. It looks really difficult but it is actually amazingly easy - its just the ingredients list that looks daunting.

    28 people made this

    Serves: 12 

    • 225g currants
    • 225g golden raisins
    • 225g dark raisins
    • 175g cherries, halved
    • 175g whole mixed candied peel, chopped small
    • 50g candied pineapple pieces
    • 50g ginger, chopped
    • 100g dried apricots, chopped
    • 150ml brandy or dark rum
    • zest of 1 large lemon
    • 100g blanched almonds, chopped
    • 200g plain flour
    • 2 1/2 teaspoons ground cinnamon
    • 2 tsp ground mixed spice
    • 1 teaspoon ground ginger
    • 350g butter
    • 350g soft light brown sugar
    • 1 tablespoon black treacle/ honey
    • 6 eggs
    • 5 tablespoons brandy or dark rum

    Prep:1hr  ›  Cook:3hr45min  ›  Ready in:4hr45min 

    1. Place all of the dried fruits into a large mixing bowl or pot and mix in brandy or dark rum. Cover with a clean cloth and leave to stand for at least 24 hours, stirring every few hours so the fruit plumps up.
    2. Mix together the zest, almonds, flour and spices in a bowl.
    3. In a separate bowl, cream the butter, sugar and treacle until light. Beat in the eggs one at a time, adding a little flour with each. Finally, gently fold in the dry ingredients.
    4. Tip the creamed mixture into the fruit. You can be polite and use a wooden spoon if you like but I find it easier to role my sleeves up and use my hands. If you have a spare 10 year old with clean hands, you will find they love this bit! Make sure the fruit is evenly distributed.
    5. Prepare the cake tin. Double-line the inside of the tin with baking parchment, greasing it first. Allow the parchment to come about 1cm (1/2 in) above the top of the tin which should be in the region of 8cm (3 1/2 in) deep and 23 to 25cm (9 to 10 in). Cut a double circle of parchment with a diameter approximately 5cm (2 in) bigger than the tin. Fold and cut a hole in the centre about 4cm (1 1/2 in) across.
    6. Pour the mixture into the lined tin. Even the top and make a slight indentation in the centre with the back of a spoon. Put into the middle of a preheated oven (150 C) and carefully balance the circular disk of foil or parchment on top of the tin - this stops the top of the cake over-browning and drying out.
    7. Bake for 3 hours and 45 minutes. Place on a rack and allow to go cold in the tin (overnight). Remove from tin and take off the side parchment, leaving the bottom intact. Pierce all over with a skewer and carefully spoon over 5 tablespoons brandy or dark rum. Wrap carefully in two layers of foil. The cake must be completely enclosed.
    8. Keep for at least 4 months. 'Feed' monthly with four additional tablespoons brandy or rum. Rewrap carefully each time.
    9. Two weeks before required, cover with almond paste. Allow to dry for 5 days. Ice with fondant or royal icing as desired.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (36)


    I don't want to say that the recipe was bad, but I'm so frustrated by what has just been a very expensive go at making fruitcake again! I took it out of the oven 20 minutes before the recipe called for, but it looks burnt! My oven is accurate, I bake every week, but somehow when it comes to fruitcakes, I always either under- or over bake them! Any advice?  -  16 Sep 2012  (Review from Allrecipes UK | Ireland)


    Hi graywriter1, the four months is how long the author recommends you age the cake before you marzipan and ice it. We'll change the 'keep' to 'age' to make this more clear! Also, if you don't have four months, 6 to 8 weeks should be just fine!  -  27 Oct 2011  (Review from Allrecipes UK | Ireland)


    excellent. i made this last christmas and was the 1st christmas cake i've ever made. end result was perfect.  -  14 Sep 2011  (Review from Allrecipes UK | Ireland)