Golden fruit Christmas cake

For a lovely light variation on traditional Christmas cake, try this moist fruity glazed offering from Paul Young More Christmas cake recipes
By Paul A Young
Golden fruit Christmas cake
  • Rating:
  • Serves: Makes 1 x 20cm cake
  • Cook Time: 1.5 hours 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 200 g butter
  • 200 g light muscovado sugar
  • 4 medium eggs, beaten
  • 200 g self-raising flour
  • 50 g ground almonds
  • pinches saffron
  • pinches grated nutmeg
  • 1 tsp cinnamon
  • 50 g dried papaya, diced
  • 150 g dried pineapple, diced
  • 150 g dried apricots
  • 75 g candied orange peel
  • 75 g crystallised ginger
  • 125 ml brandy

For the topping

  • 1 x 400 g apricot jam
  • 100 g dried papaya
  • 100 g dried pineapple
  • 100 g sliced dried apricots


1. Preheat the oven to 160C/gas 2. Grease and double line a deep 20cm cake tin with greaseproof paper.

2. Beat the butter and sugar together in a large mixing bowl until smooth and light. Beat in the eggs, a little at a time, until fully incorporated.

3. Add the flour, ground almonds, saffron, nutmeg and cinnamon and beat again.

4. Stir in the dried fruit and brandy. Give the mixture a good stir and make a wish!

5. Spoon the mixture into the prepared tin and bake for 1 hour and 30 minutes, or until a skewer comes out clean when inserted into the centre. Leave to cool for 30 minutes in the tin, then turn out onto a wire rack.

6. Melt the jam in a small saucepan and add the fruits. Once the cake has cooled completely, spoon the glazed fruits over and around the cake.

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