Tropical Fruit Cake

Tropical Fruit Cake


7 people made this

About this recipe: This is a lovely Christmas fruitcake which used dried pineapple, papaya and mango for a tropical flavour.


Serves: 20 

  • 340 g plain flour
  • ½ tsp salt
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • 120g blanched almonds
  • 1 lemon, rind finely grated
  • 120g glace cherries
  • 120g mixed peel
  • 250g dried pineapple
  • 250g dried mango, chopped
  • 250g dried pawpaw or papaya
  • 250g dried apricot, chopped
  • 4 eggs
  • 4 tablespoon sherry or brandy
  • 225g butter, softened
  • 225g sugar
  • 1 tablespoon golden syrup

Prep:20min  ›  Cook:3hr30min  ›  Ready in:3hr50min 

  1. Preheat oven to 170° C. Grease and line with baking paper the bottom and sides of a square cake tin.
  2. Sieve together the flour, salt, mixed spice and cinnamon. In a separate bowl, combine the nuts, lemon rind and fruit. In another bowl mix together the eggs and sherry.
  3. In a large bowl, cream the butter, sugar and golden syrup. Mix in the eggs and sherry well. Add the flour mixture to the butter mixture and mix in. Stir in the fruit till well combined.
  4. Bake 170° C for 1½ hours. Then turn oven down to 150°C and cook for a further 2 hours.

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