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Fridge Fruit Cake Recipe
|Preserved figs/Soft variety of dried figs||1 Cup (16 tbs), chopped|
|Dates||1 1⁄2 Cup (24 tbs), chopped|
|Preserved pineapples||1⁄2 Cup (8 tbs), chopped (very well-drained canned ones will also do)|
|Glace cherries||1⁄2 Cup (8 tbs), quartered|
|Mixed peel||1⁄2 Cup (8 tbs), finely chopped|
|Raspberry jam/Strawberry jam||1⁄4 Cup (4 tbs)|
|Ground cinnamon||2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Almond essence||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Seedless raisins||2 Cup (32 tbs)|
|Currants||1 1⁄2 Cup (24 tbs)|
|Honey||1 Cup (16 tbs)|
|Butter||1 Cup (16 tbs)|
|Nuts||1⁄4 Cup (4 tbs), chopped|
|Cake crumbs||4 Cup (64 tbs)|
Calories 904 Calories from Fat 277
% Daily Value*
Total Fat 31 g48.3%
Saturated Fat 16.6 g83.1%
Trans Fat 0 g
Cholesterol 75.6 mg
Sodium 190.5 mg7.9%
Total Carbohydrates 162 g54.2%
Dietary Fiber 8.3 g33.1%
Sugars 133.5 g
Protein 5 g10.9%
Vitamin A 16.5% Vitamin C 50.4%
Calcium 9.8% Iron 10%
*Based on a 2000 Calorie diet
1. Clean and chop the fruits and combine them in a bowl.
2. Add the jam, spices, honey and the flavorings to them. Mix well.
3. Allow the fruits to macerate for 2 hours.
4. Line a cake tin or loaf pan with wax paper or cling film.
5. In a large bowl, cream butter until light and fluffy.
6. Stir in the nuts and cake crumbs into the butter.
7. Add the fruit mixture and mix thoroughly.
8. Turn the fruit cake mixture into the lined cake tin or loaf tin and press well to pack.
9. Cover the top with wax paper or cling film and place loaf tin in refrigerator for at least two days but preferably for a week to mature the flavors.
10. Unmold the cake on to a platter.
11. Slice and serve it chilled.
12 This cake can be wrapped and gifted as well.