COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Notwendige Cookies
Diese Cookies sind notwendig, damit die Basisfunktionen von oetker.de genutzt werden können.
Notwendige und Performance-Cookies
Die Performance-Cookies helfen darüber hinaus die Nutzung von oetker.de zu analysieren, damit wir die Qualität laufend messen und verbessern können.
Notwendige, Performance- und Marketing- & Dritt-Cookies
Diese Marketing- & Dritt Cookies helfen uns zudem, auf anderen Plattformen personalisierte Inhalte von oetker.de anzuzeigen.

Fruit and Nut Cake

A deep, semi-rich fruit cake that’s perfect for teatime and will keep for several days in an airtight container. For a sticky glaze, drizzle with a little clear honey once cooled.

12 servings

Easy 20 Minutes

Ingredients

Ingredients

For the recipe Fruit and Nut Cake

For the Cake:

225 g Lightly Salted Butter (8 oz) Softened
225 g Caster Sugar (8 oz)
7 ½ g Ground Cinnamon (1 ½ tsp)
10 ml Dr. Oetker Moroccan Almond Extract (2 tsp)
Medium Eggs x 4, Beaten
200 g Plain Flour (7 oz)
75 g Ground Almonds (3 oz)
50 g Glacé Cherries (2 oz), halved, plus extra to scatter
175 g Mixed Dried Fruit (6 oz) plus extra to sprinkle
75 g Flaked Almonds (3 oz) plus extra for sprinkling

Preparation

Preparation

1

Fruit and Nut Cake

Preheat the oven to 150°C/300°F/Gas Mark 2. Grease and line the base and sides of two 10-12cm (4-5inch) loose base cake tins or an 18cm (7inch) loose base cake tin.

2

Using a hand held electric whisk, beat together the butter, sugar, cinnamon and almond extract until pale and creamy.

3

Gradually beat in the eggs, a little at a time, adding a spoonful of flour if the mixture begins to curdle. Stir in the remaining flour and almonds until combined.

4

Add the cherries, dried fruits and almonds and stir until mixed. Transfer to the tin or tins and level the surfaces. Scatter with extra cherries, dried fruit and almonds and bake for about 1 1/4 hours for small tins or 1 1/2 hours for a larger tin until the surface feels firm to the touch and a skewer, inserted into the centre, comes out clean. Leave to cool in the tins.

1 serving = 104g

Nutritional Information For the recipe Fruit and Nut Cake

Per serving Per 100g/ ml
Energy 1840kJ
441kcal
1777kJ
426kcal
Fat 25g 24g
Carbohydrate 44g 43g
Protein 7.6g 7.3g