Confit fruit cake

Confit fruit cake

100 Best Cakes and Desserts
Mark Roper

This easy-to-make cake is perfect for a snack between meals with a cup of tea, coffee or hot chocolate. It keeps well for several days and is even better after one day.


Quantity Ingredient
60g sultanas or raisins
1 1/2 tablespoons rum, brandy or grand marnier
50g see method for ingredients
50g see method for ingredients
6 see method for ingredients
125g butter, softened
125g caster sugar
1 tablespoon finely grated lemon zest
3 eggs
200g self-raising flour, sifted
2 tablespoons apricot jam
2 tablespoons flaked almonds, toasted, (optional)
icing sugar, for dusting (optional)


  1. Combine the sultanas and rum in a bowl. Soak overnight or for at least 6 hours.
  2. Preheat the oven to 200°C. Butter a 25 x 11 cm loaf tin.
  3. Cut the glacé pears and apricots into cubes, about 8 mm thick. Quarter the red and green glacé cherries.
  4. Using electric beaters, beat the butter, sugar and lemon zest until light and creamy. Beat in the eggs one at a time. Add the sifted flour and mix until just combined.
  5. Stir in the sultanas and rum and, using a wooden spoon, mix well by lifting the cake mixture rather than stirring it. Mix in the glacé pears, apricots and quartered cherries in the same way, but do not overmix.
  6. Spoon the mixture into the prepared tin, smoothing the top a little. Bake for 10 minutes, then reduce the oven to 170°C and bake for a further 45 minutes or until the top is firm to the touch. Set aside for 10 minutes before turning out onto a wire rack to cool completely.
  7. Just before serving, brush the top of the cake with a little apricot jam, decorate with the toasted flaked almonds and dust with icing sugar, if using. Store the cake in a cake tin in a cool place.
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