Fruit Cake
This dish builds cake emulsifier, grated orange zest and whipped cream into a comforting meal you can have ready in about 65 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm cake emulsifier from the ingredient list, so we make no dietary claim for this recipe.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the oven to 175 C (350 F) and line a 20 cm loaf or round tin with parchment, greasing the sides with a little butter.
- Toss the dried fruit with a tablespoon of the measured flour so the pieces stay suspended and do not sink during baking, then set aside.
- Beat the softened butter with the sugar until pale and fluffy, then add the egg yolks one at a time, beating well after each, and mix in the cake emulsifier and grated orange zest.
- Sift the remaining flour with the baking powder and salt, then fold the dry mixture into the batter in two additions just until no streaks remain.
- Gently fold in the whipped cream to lighten the batter, then fold through the floured dried fruit until evenly distributed.
- Scrape the batter into the prepared tin, level the top, and bake for 40 to 45 minutes until golden and a skewer inserted in the centre comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a rack to cool completely before slicing into four generous portions.
You'll use: Oven
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Fruit Cake take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Fruit Cake suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Fruit Cake is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Homemade Chocolates, muffins and fruit cake 01.jpg by Indrajit Das, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.