Walnut Orange Fruitcake

Walnut Orange Fruitcake


4 people made this

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.


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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