Fruitcake Without Peel

    2 hours 40 minutes

    This is a Christmas fruitcake for folks who don't like glace peel or citron. If you prefer you can subsitute chopped pecans for walnuts. It doesn't need to age.

    5 people made this

    Serves: 16 

    • 3 cups dates, pitted and chopped
    • 3 cups glace pineapple chunks
    • 3 cups red and green glace cherries
    • 8 cups walnut halves
    • 2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 4 eggs
    • 1/2 cup dark golden syrup
    • 1/4 cup packed brown sugar
    • 1/4 cup vegetable oil

    Preparation:25min  ›  Cook:2hours15min  ›  Ready in:2hours40min 

    1. Grease a ring tin and line with waxed paper.
    2. Mix fruits and nuts in a large bowl.
    3. Sift flour, baking powder and salt into a separate bowl.
    4. Mix eggs, golden syrup, sugar and oil in a medium size bowl. Gradually beat in dry ingredients. Pour over fruit mixture and mix. Firmly pack into tin.
    5. Bake at 140 degree C about 2 hours and 15 minutes, or until top appears dry. Cool in tin.

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    Reviews in English (4)


    I made this for a gathering of friends who detest fruitcake. Well low and behold, I had to give this recipe to everyone. thanks so much for this perfect recipe. I will use it from now on whenever I decide to make a scrumptious fruitcake.  -  28 Dec 2002  (Review from Allrecipes USA and Canada)


    WOW! Made this yesterday and it is great!!! Everyone I shared it with wanted the recipe. It will convert fruitcake haters everywhere! Will make every Christmas from now on... Thanks for sharing! I only cooked it for 2 hrs. It was brown and Dry and hardened after it cooled a bit.  -  16 Nov 2009  (Review from Allrecipes USA and Canada)


    I used to love fruitcake until I lost all my teeth to nerve damage in my mouth (never had a cavity in my life either). Every recipe for fruitcake has walnuts or pecans or hard citron. This recipe has no citron,great, but wow it has alot of nuts. Any idea of how to adapt the recipe so that even I can eat it?  -  21 Dec 2011  (Review from Allrecipes USA and Canada)