Walnut Orange Fruitcake

    1 hour 25 minutes

    A quick and easy fruitcake recipe with the advantage that it needs no aging. We like to serve it at Christmas but it's equally appropriate for afternoon tea.

    4 people made this

    Serves: 12 

    • 3/4 cup glace orange peel
    • 1/2 cup chopped walnuts
    • 1/2 cup raisins
    • 1/2 cup sultanas
    • 2 tablespoons plain flour
    • 125g butter, softened
    • 1/2 cup white sugar
    • 2 1/2 tablespoons honey
    • 2 eggs
    • 1 1/2 tablespoons light cream
    • 2 tablespoons dark rum
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 1/2 teaspoon baking powder

    Preparation:30min  ›  Cook:55min  ›  Ready in:1hour25min 

    1. Toss the glace orange peel, walnuts, raisins and sultanas with 2 tablespoons flour. Set aside.
    2. In a large bowl, cream the butter with the sugar and honey. Beat in the egg, then the cream, rum and vanilla. Stir together the remaining 1 1/2 cups flour and the baking powder; beat into the creamed mixture. Stir in the fruits and nuts. Turn the batter into a greased and floured loaf tin.
    3. Bake in a preheated 180 degrees C oven for 10 minutes. Lower the heat to 165 degrees C and bake the cake 45 minutes longer, or until it tests done with a skewer. Transfer to a rack to cool.

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    Reviews in English (3)


    I made this one for my husband who loves fruitcake. It was moist, buttery with a nice proportion of fruit to cake. It was a big hit!  -  31 Dec 2006  (Review from Allrecipes USA and Canada)


    This is definitely our kind of cake because we do like all the fruits. This also keeps well (wrapped in foil) - can also drizzle some rum over the top after it is baked. I did make one change and that was to subsitute corn syrup for honey (no honey lovers here) which works fine. Highly recommend this little fruit cake.  -  30 Oct 2010  (Review from Allrecipes USA and Canada)


    Good flavor, but very dry.  -  29 Dec 2010  (Review from Allrecipes USA and Canada)