Festive fruit and nut cake

Festive fruit and nut cake

  • 1/2 cup(115g) coarsely chopped glacé pineapple
  • 1/2 cup(125g) coarsely chopped glacé apricots
  • 1 1/2 cups(250g) seeded dried dates
  • 1/2 cup(110g) red glacé cherries
  • 1/2 cup(110g) green glacé cherries
  • 1 cup(170g) brazil nuts
  • 1/2 cup(75g) macadamia nuts
  • 2 eggs
  • 1/2 cup(110g) firmly packed light brown sugar
  • 1 tbsp dark rum (optional)
  • 100 g(3 ounces) butter, melted
  • 1/3 cup(50g) plain (all-purpose) flour
  • 1/4 cup(35g) self-raising flour

Fruit and nut topping

  • 1/3 cup(75g) coarsely chopped glacé pineapple
  • 1/4 cup(55g) red glacé cherries, halved
  • 1/4 cup(55g) green glacé cherries, halved
  • 1/4 cup(40g) brazil nuts
  • 1/4 cup(35g) macadamia nuts

Toffee topping

  • 1/2 cup(110g) caster (superfine) sugar
  • 1/4 cup(60ml) water


  1. Heat oven to 150°C. Grease 20cm (8-inch) ring pan and line with baking paper, extending paper 5cm over the sides.
  2. Combine fruit and nuts in large bowl.
  3. Beat eggs and sugar in small bowl with electric mixer until thick. Add rum, butter and sifted flours; beat until just combined. Stir egg mixture into fruit and nut mixture. Press mixture firmly into pan.
  4. To make fruit and nut topping, combine ingredients in medium bowl. Gently press topping evenly over cake mixture.
  5. Bake cake, covered, for 1 hour. Uncover and bake a further 45 minutes. Stand cake in pan for 10 minutes.
  6. Meanwhile, make toffee topping. Combine ingredients in small saucepan, stir over heat, without boiling, until sugar dissolves and bring to the boil. Reduce heat and simmer uncovered, without stirring for about 10 minutes or until mixture is a golden colour. Remove from heat and let stand until bubbles subside before using.
  7. Turn cake, top-side up, onto wire rack over oven tray and drizzle with toffee topping.

Recipe courtesy of Food to Love

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