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.

    15 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)