Monday, December 16, 2013

Gorgeously Golden Fruit Cake

This is the fruity, light cousin to that dark heavy cake, soaked in spirits, that has delighted generations of Christmas cake lovers. It delivers, as promised, a cake of apricot-pear-and-ginger goldenness and goodness. This is a gluten-free treat for the greedy; fruit cake with the emphasis firmly on the first word.
The lack of flour makes for a lusciously moist cake, but it does mean that unless you cut it into quite fat slices, it can break into fruity pieces rather than geometrically precise triangles. This is why it tastes so good of course. And, what’s more, it makes a fantastic pudding at the end of a seasonal supper.
This recipe is perfect for those of you who would prefer a change from the usual marzipan and icing covered Christmas Cake.  And it is a cake for all seasons and occasions.


for the cake

  • 1 ½ cups roughly chopped dried pears
  • 1 ¾ cups roughly chopped dried apricots
  • 1 ¾ cups golden raisins
  • 1 ½ sticks soft butter
  • 1 cup superfine sugar
  • ½ cup white rum
  • ¾ cup ginger jam (or preserve or marmalade)
  • 2 ¼ cups almond meal
  • ¼ cup sesame seeds (or mixture sunflower & pumpkin)
  • seeds from 3 cardamom pods
  • ¼ teaspoon ground coriander
  • 3 large eggs

for the topping

  • ½ cup whole blanched almonds


  1. Hi PIC,
    I will have to tell you about this cake .
    Have you ever used almond meal .
    luv ya ... PIC

  2. Hi PIC
    I have never made this cake. So if almond meal is no good, what is a good substitute?

    Luv ya...PIC

  3. Almond meal is good ... it is just so expensive ... it cost $6.50 for 1 pound .
    It's 1:20 pm my time and you forgot about me again , so I guess I will go to bed .

    Let me know if you will be online tomorrow HUH

  4. No I didn't forget you. I am just very late. My note was on WAG before I saw your comment./


Come on in , set awhile and have a cup of tea and cookies , as always you are welcome .