Tropical Fruit Cake

    10 hours 45 minutes

    A recipe I was given by a friend, it is a great summer Christmas cake or for those who do not like the traditional fruit cakes.


    Wellington, New Zealand
    12 people made this

    Makes: 1 cake

    • 1 cup papaya chunks
    • 1 cup dried mango
    • 1 cup crystallised pineapple
    • 2 cups of sultanas
    • 1 cup dessert wine
    • 1 cup glace cherries
    • 250g butter
    • 1 cup sugar
    • 5 eggs
    • 1 cup of ground almonds
    • 1 teaspoon vanilla essence
    • grated rind from one lemon
    • grated rind from one orange
    • 1 cup plain flour
    • 1 teaspoon baking powder

    Preparation:30min  ›  Cook:2hours15min  ›  Extra time:8hours  ›  Ready in:10hours45min 

    1. Chop papaya, mango and pineapple into 5mm pieces.
    2. Wash chopped fruit and sultanas in boiling water, soak for a few minutes then drain.
    3. Place washed fruit into a saucepan with dessert wine, simmer for 5 min or until liquid is absorbed. Cool fruit and leave to stand overnight (or up to one week).
    4. Turn oven on to 150 degrees C.
    5. Add cherries to fruit then set aside.
    6. In a large bowl cream butter and sugar.
    7. Beat in eggs one at a time.
    8. Mix in ground almonds, vanilla essence and the rinds.
    9. Lightly mix in flour and baking powder.
    10. Mix in fruit.
    11. Spread mixture evenly in a lined tin (20-23cm).
    12. Bake in the middle of the oven for approximately 45min then lower temperature to 130 degrees C for approximately 1.5 hours. The cake is cooked when a skewer pushed in the centre comes out clean.
    13. Recommended to leave the cake for at least a week to develop but can be eaten straight away.
    14. Ice as you feel, or just sprinkle with icing sugar.


    A layer of heated then sieved apricot jam helps icing to stick, especially marzipan.

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