This fruit cake is very similar to the boiled fruit cake that I made last year, just that it’s lighter in colour and has a different assortment of fruits. And just like it’s darker cousin, it comes from Nigella Christmas, but adapted according to what ingredients I can lay my hands on easily and to make it non-alcoholic.
Otherwise, it’s largely the same easy recipe that yields one dense and deliciously moist cake.
There’s no need to be absolutely precise with the quantities of dried fruit, or the types for that matter. If you don’t like dried apricots or cranberries, just swap them out for other dried fruits of your choice.
- 350g dried apricots, chopped*
- 150g dried golden sultanas*
- 155g dried cranberries*
- 175g unsalted butter
- 200g caster sugar
- 1/2 cup of orange juice (fresh or bottled)
- 200g orange marmalade
- 1/2 tsp rum flavouring (opt.)
- 225g ground almonds
- 35g walnuts, chopped*
- Seeds from 3 cardamom pods
- 1/4 tsp ground coriander
- 1/4 tsp salt
- 3 eggs
Makes one 8-inch cake.
*The finer you chop your fruits and nuts, the cleaner your slices will be from the final cake. But if you don’t have the patience, no worries because you’ll just get a cake with a more rustic, crumbly texture. Still delicious though.
Step 1: To a large pot, add the dried fruits, butter, sugar, orange juice, and marmalade. Bring the mixture to a boil, simmer for 10 minute and leave to cool for about 30 minutes. Preheat your oven to 150°C (300°F) and grease and line one 8-inch round cake tin.
Step 2: Stir in the remaining ingredients to the cooled fruit mixture. Pour your batter into the tin and bake for 90 minutes. Allow the cake to cool fully in its tin before turning it out to cut and serve. (Resting the cake overnight in the refrigerator will give you cleaner slices.)