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Whole Cake Recipes

Fruit and Nut Loaf

8 - 10 slices
Easy
105
A deep, semi-rich fruit cake that’s perfect for teatime and will keep for several days in an airtight container.
Ingredients
Preparation
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)
Dr. Oetker Baking Powder (1 tsp)
Hints
1
1 serving = 104g
Total:
105 min
Prep:
30 min
1
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.

2

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

3

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. 

4

Add the cherries and dried fruits and stir until mixed.

5

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.

6
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. 

7

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

8

Leave the cake to cool in the tin. 

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Ingredients

For the Cake
120 gLightly Salted Butter (softened)
120 gLight Brown Sugar
5 gGround Cinnamon (1 tsp)
10 mlDr. Oetker Moroccan Almond Extract (2 tsp)
100 gPlain Flour
40 gGround Almonds
50 gGlacé Cherries (halved)
80 gMixed Dried Fruit
2Medium Eggs (beaten)
5 gDr. Oetker Baking Powder (1 tsp)
For the Glaze
50 gOrange Marmalade (no peel)
Picture - Dr. Oetker Baking Powder (1 tsp)
1

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.

2

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

3

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. 

4

Add the cherries and dried fruits and stir until mixed.

5

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.

6

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. 

7

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

8

Leave the cake to cool in the tin.