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Recipe: Last Minute Christmas Fruit-Cake

Prep Time 40 mins
Cook Time 50 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine Christmas
Servings 2 8" x 4" loaves


  • An Oven
  • A kitchen zester or a very fine grater


  • 200 gms Butter
  • 200 gms Soft Brow Sugar
  • 500 gms Dry Fruit [I use a mix of raisins, currants, dried figs and dried apricots.]
  • 1 Lime/ Lemon
  • 1 Orange
  • 150 ml Rum / Brandy
  • 175 gms All Purpose-Flour
  • 100 gms Ground Almonds
  • ¼ tsp Ground Cinnamon
  • ½ tsp Ground Cloves and Nutmeg
  • ½ tsp Baking powder
  • 4 Eggs
  • 100 gms Chopped Walnuts


  • Add the butter, sugar, dried fruit, zezt & juice of a lime and an orange, as well as the rum to a large saucepan. Simmer over gentle heat for about 10 -12 mins and then allow to cool completely.
  • While the fruit-mix cools, grease and line two 8" x 4" baking tins.
  • Add the cooled fruit concoction to a large mixing bowl; sift in the flour, ground almonds, ground cinnamon, cloves, nutmeg and backing powder. Stir with a wooden spoon or spatula until well combined. Its going to be a fairly wet mix.
  • Add 4 well beaten eggs to the flour mixture and fold them in till well incorporated. Make sure to scrape the sides and bottom of the bowl as you go along so that batter is uniformly mixed!
  • Gently fold in the chopped walnuts.
  • Pre-heat the oven to 140°C. Pour the batter into the greased and lined baking tins, making sure to fill them up only to 90% of their full capacity.
  • Bake the cakes at 140°C for 40 mins and then poke with a skewer to check if done. If a skewer poked right into the middle comes out clean, you know your cakes are done! If not bake for an added 5 mins at a time.
  • Allow the cakes to cool in their tins for about 20 mins. While they are still warm, run a knife around the edges of the tin; this will help the cakes release easily later on.
  • Flip the cooled cakes out onto a chopping board; peel way the wrapper/ parchment paper, slice and serve!
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