Christmas cherry and fruit cake

    2 hours 30 mins

    This is a lovely cake with cherries and raisins added for those of you who don't want to go to the trouble of making fruit cakes. It’s best if you can wait several days before eatings to allow the flavours to develop. This cake also freezes well.

    24 people made this

    Serves: 8 

    • 200g caster sugar
    • 250g butter
    • 2 eggs
    • 1/2 cup (125 ml) orange juice
    • 250g plain flour
    • 1 teaspoon baking powder
    • 375g sultanas
    • 250g halved glace cherries

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Preheat oven to 150 degrees C. Grease and line a 22x13cm loaf tin with baking paper.
    2. Cream butter and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.
    3. Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (this will keep them from sinking to the bottom of the cake).
    4. Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined.
    5. Pour batter into prepared loaf tin. Bake in pre-heated oven for 2½ hours.
    6. Wrap the cake in plastic wrap or foil and store in a sealed tin for a couple of days before serving.

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    Reviews and ratings
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    Reviews in English (24)


    The cake came out very elegant and was delicious.I used 3/4 cup oil instead of butter. The texture and taste is very close to fruit cake. The only difficulty was to prevent ourselves from eating before the cake was mature. I plan to make one more today. Thanks for a great recipe.  -  10 Apr 2002  (Review from Allrecipes US | Canada)


    Absolutely amazing. Delicious! I cut back the cooking time to 1 3/4 hours, though.  -  20 Dec 2004  (Review from Allrecipes US | Canada)


    Even though I haven't tasted this cake yet (I am saving it for Christmas Day) it was easy to make and smells so good! I used multi-coloured glace cherries and added finely chopped almonds and pistachios. My guests will be impressed for sure!  -  21 Dec 2008  (Review from Allrecipes US | Canada)