Cake & Cookie Recipes > Fruit and Nut Crusted Cake

How to make fruit and nut crusted cake:
This cake stores well if wrapped in foil, sealed in a polythene bag and kept in a cool dry place.


8oz butter
8oz light brown soft sugar
4 eggs
10 oz plain/all purpose flour
2 teaspoons ground mixed spice
8oz raisins
4oz cut mixed peel
4oz dried apricots, chopped
4oz crystallized pineapple, chopped
4oz glace cherries, quartered
4oz crystallized ginger chopped
4oz walnuts chopped
6 tablespoons stout

for the topping:

1oz walnut halves
2oz glace cherries, halved
2oz brazil kernels
3 tablespoons apricot jam glaze
(see measure conversions for more information)


- Grease and base line an 8 inch square cake pan with a double thickness of greaseproof paper.
- Cream the butter and sugar together until pale and fluffy.
- Beat in the eggs one at a time.
- Sift the flour and spice into a bowl.
- Stir in the fruit, ginger and chopped walnuts then fold into the creamed mixture alternately with the stout.
- Transfer the mixture to the prepared pan, level the surface then make a slight dip in the centre.
- Top with lines of walnuts, cherries and Brazils.
- Bake in a preheated oven 170oC/325oF/gas mark 3 for 1 hour, lower the temperature to 150oC/300oF/gas mark 2 and bake for 2 – 2 1/4 hours until a skewer inserted into the centre of the cake comes out clean.
- Transfer to a wire rack.
- Brush the surface with the apricot glaze while still warm then leave to cool