Easy Fruit Cake

When I wrote my last post it was in 2016 :P  I know I've been absent from the blog for many weeks.  I usually am pretty good of closing the year with a Christmas post, but this year my end of year break was marked by my mom's illness that necessitated an ER visit, my working at adult community center, and an unpredictable future regarding a friend's moving day and how it would play on my regular job.  It was a stressful end of year and I didn't think of wanting to sit and write a post.  But, my family had a fun catching lots of Netflix TV episodes and I think that's where most of my free time went :)

And since the departure of my co-worker, I've been working harder at work and longer hours.  Consequently my free time is now so precious that I'd rather spent sleeping!  I even skipped going to the gym today and I do miss it.  I'd love to go the gym to clear my mind, and that's the purpose of my workout.  If I can work out five days a week I'd do it because I came home in a better spirit.

Anyhow...I have a recipe that I was going to share in December but had to put it in the back burner.  Did I tell you that I love fruitcake?  Yes, I do and I'm glad my family loves it too.  I admit, I much prefer lighter fruitcake than the heavy, dark, and old-fashioned one; but if there's one available, I wouldn't mind at all.  This cake is moist and has almond flour, plenty of fruitcake mix and buttery.  It was my husband's favorite that I think I made it twice; one during the break and a couple of weeks later.  Pretty easy and lovely!

Easy Fruit Cake

Serves 12


225 g unsalted butter, at room temperature
225 g sugar
4 large eggs
225 g self-rising flour
100 g ground almond
1/2 teaspoon almond extract
450 g mixed dried fruit
25 g slivered or flaked almonds


Preheat the oven to 325F.  Grease an 8-inch springform with cooking spray; line the base and sides of the pan with baking parchment.

In a large bowl, cream the butter and sugar with an electric mixer until fluffy, then add the eggs one at a time, beating well between each addition to prevent curdling.

Fold in the flour, ground almonds, and almond extract and beat until all the ingredients are thoroughly mixed.  Gently fold the dried fruit into the mixture, stirring with a wooden spoon until well combined.

Spoon the mixture into the pan and level the top.  Sprinkle the surface with the slivered/flaked almonds.  Cover the bottom of the pan with aluminum foil because it will leak during baking.

Put the pan into the oven and bake for 1 1/2-2 hours.  Test the cake using a skewer inserted in the cake, it should be clean and dry; if not return the cake to the oven to cook further.  Cover the top with aluminum foil if it is going brown too soon.  When the cake is done, remove from the oven and leave to cool completely in the pan on a wire rack.


Source:  adapted from Marry Berry's Cookery Course