Rich Fruit and Ginger Cake Recipe

Fruit and Ginger Cake
submitted by bahuja2001 at


Difficulty LevelEasyHealth IndexHealthy
Main Ingredient


 Unsalted butter1⁄2 Pound (2 Sticks)
 Firmly packed brown sugar1 1⁄3 Cup (21.33 tbs)
 Eggs4 Large, beaten
 All purpose flour1 1⁄4 Cup (20 tbs)
 Whole-wheat flour1 1⁄4 Cup (20 tbs)
 Orange1 , grated rind and juice
 Lemon1 , grated rind and juice
 Ground ginger2 Teaspoon
 Freshly grated nutmeg1⁄2 Teaspoon
 Apple pie spice1 1⁄4 Teaspoon
 Golden raisins6 Ounce (1 1/4 Cups)
 Raisins6 Ounce (1 1/4 Cups)
 Currants12 Ounce (2 1/4 Cups)
 Chopped mixed candied peel3⁄4 Cup (12 tbs)
 Preserved ginger pieces6 , drained of syrup and chopped
 Halved glace cherries3⁄4 Cup (12 tbs)
 Slivered almonds3⁄4 Cup (12 tbs), toasted

Nutrition Facts

Serving size: Complete recipe

Calories 6694 Calories from Fat 2207

% Daily Value*

Total Fat 253 g389.1%

Saturated Fat 127.8 g639.2%

Trans Fat 0 g

Cholesterol 1333.6 mg444.5%

Sodium 543.4 mg22.6%

Total Carbohydrates 1088 g362.8%

Dietary Fiber 79.5 g318.1%

Sugars 699.9 g

Protein 103 g206.2%

Vitamin A 150.6% Vitamin C 625.8%

Calcium 125% Iron 192.2%

*Based on a 2000 Calorie diet


Grease a deep 9-inch cake pan and line the bottom and sides with baking parchment paper.
Beat the butter until creamy, then gradually add the sugar, beating until the mixture is fluffy.
Beat in some of the beaten eggs, then some of the flours.
Continue adding the eggs and flours until all is incorporated.
Beat in the orange and lemon rinds and juices and the spices.
Mix in all the fruits, preserved ginger and the toasted almonds.
Put the cake batter into the prepared pan.
Bake in a preheated 350° oven for 25-30 minutes, then reduce the heat to 300° and bake for a further 2 hours.
Leave the cake to cool in its pan, before storing it in an airtight tin or container.