Golden fruit cake

  • 3 hrs 30 mins cooking
  • Serves 16
  • Print


Golden fruit cake
  • 250 gram butter, chopped coarsely
  • 1 teaspoon lemon rind, grated
  • 1 cup (220g) caster (superfine) sugar
  • 4 eggs
  • 1 1/2 cup (240g) sultanas
  • 3/4 cup (125g) mixed peel
  • 1/2 cup (70g) slivered almonds
  • 2/3 cup (140g) glacé cherries, quartered
  • 1/2 cup (115g) glacé pineapple, coarsely chopped
  • 1/2 cup (125g) glacé apricots, coarsely chopped
  • 1/2 cup (115g) glacé ginger, coarsely chopped
  • 1 1/2 cup (225g) plain (all-purpose) flour


Golden fruit cake
  • 1
    Preheat oven to 150°C (130°C fan forced). Line a deep 20cm (8-inch) round cake pan with 3 layers of baking paper, extending paper 5cm (2 inches) above side of pan.
  • 2
    Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Transfer to a large bowl, stir in fruit, then sifted flour.
  • 3
    Spread mixture evenly into pan. Bake about 2¾ hours or until cooked when tested.
  • 4
    Cover hot cake with foil, wrap in a clean towel, cool in pan overnight.


This cake can also be made in a deep 18cm (7¼-inch) square cake pan.

More From Women's Weekly Food