Crystallized Candied Fruit Cake Recipe


Preparation Time10 MinCooking Time3 Hr 10 Min
Ready In3 Hr 20 MinDifficulty LevelEasy
Health IndexAverageCuisine
VegetarianMain Ingredient


For cake
 Flour1⁄2 Pound
 Ground mixed spice1 Teaspoon
 Soft margarine6 Ounce (tub type)
 Caster sugar6 Ounce
 Eggs3 , beaten
 Seedless raisins1⁄2 Pound
 Orange1 , rind finely grated
 Candied angelica1 Ounce, chopped
 Glace cherries4 Ounce, chopped
 Blanched almonds4 Ounce, chopped
 Crystallized ginger1 Ounce, chopped
 Brandy/Milk2 Tablespoon
For decoration
 Glace cherries4 , halved
 Walnut halves4
 Candied angelica strips6
 Apricot jam2 Tablespoon, warmed and sieved (for glace)


1) Preheat oven to temperature of 275 degrees.
2) Butter a deep 7-inch round cake tin. Use non-stick parchment or greased greaseproof paper to line it.

3) Into a bowl, sift the spices and flour. Add all the remaining ingredients and beat well for 2 to 3 minutes, till thoroughly mixed.
4) Into the prepared tin, spoon the mixture and smooth the top.
5) Press the cherries, walnuts and angelica into the mixture.
6) Bake in the preheated oven for 2 1/3 to 3 hours, till a skewer inserted in the cake-'s center emerges clean.
7) Let the cake cool in the tin for 10 minutes, and then turn it out onto a wire rack. Take off the paper lining and use apricot jam to brush the top of the cake.
8) Set the cake aside and let it cool.
9) If you want to freeze the cake, first flash freeze till it firm and then wrap film. Pack the cake in a freezer bag, seal, label and store in the freezer.

10) To serve the cake without freezing it, place it on a decorative serving platter once it is sufficiently cool. Cut into wedges if preferred, and then serve. If frozen cake is being used, first remove the wrappings and let it thaw for about 6 hours at room temperature. Place the cake on a serving platter and serve as a dessert. Also makes a good tea/coffee accompaniment.