Fruit and Nut Loaf

A deep, semi-rich fruit cake that’s perfect for teatime and will keep for several days in an airtight container.

8 - 10 slices

Easy 30 Minutes



For the recipe  Fruit and Nut Loaf

For the Cake:

120 g Lightly Salted Butter (softened)
120 g Light Brown Sugar
5 g Ground Cinnamon (1 tsp)
10 ml Dr. Oetker Moroccan Almond Extract (2 tsp)
100 g Plain Flour
40 g Ground Almonds
50 g Glacé Cherries (halved)
80 g Mixed Dried Fruit
2 Medium Eggs (beaten)
5 g Dr. Oetker Baking Powder (1 tsp)

For the Glaze:

50 g Orange Marmalade (no peel)




For the Cake

Preheat the oven to 150°C (130°C Fan, Gas 2). Grease and line the base and sides of a 900g (2lb) loaf tin.


Using a hand held electric whisk or freestanding mixer, beat together the butter, sugar, cinnamon and Almond Extract until pale and creamy.  


Gradually beat in the eggs, a little at a time, adding a spoonful of flour if the mixture begins to curdle.  Stir in the remaining flour, Baking Powder and ground almonds until combined. 


Add the cherries and dried fruits and stir until mixed.


Transfer the mixture to the prepared loaf tin and level the surface. Bake for about 1 ¼-1 ½  hours, until the surface feels firm to the touch and a skewer, inserted into the centre, comes out clean.


For the Glaze

5 minutes before the cake is baked, place the marmalade and 1tsp water in a saucepan. Heat over a medium heat for 5 minutes until the marmalade is bubbling. 


Take off the heat and use immediately, once the cake is baked remove from the oven and pour over the glaze. 


Leave the cake to cool in the tin. 

1 serving = 104g

Nutritional Information for the recipe Fruit and Nut Loaf

Per Serving Per 100 g / ml
Energy 1294 kJ
309 kcal
1679 kJ
401 kcal
Fat 16.05 g 20.84 g
Carbohydrate 36.39 g 47.26 g
Protein 3.95 g 5.13 g
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