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Cranberry and Apricot Fruit Cake

Cranberry and Apricot Fruit Cake

This Cranberry and Apricot Fruit Cake is a refreshing take on the traditional fruitcake. Made with tangy cranberries, sweet apricots, and buttery goodness, it's a must-try!
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Prep Time 15 minutes
Cook Time 2 hours
Servings: 12
Course: Dessert
Cuisine: British
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 cup 250g salted butter, softened
  • 2⅓ cups 350g golden raisins
  • ¾ cup 75g almond flour
  • 2 cups 250g all-purpose flour
  • 3 cups 350g dried cranberries
  • 2¾ cups 350g dried apricots, chopped into pieces
  • 1 tbsp baking powder
  • ¾ cup 115g almonds, roughly chopped
  • 1¼ cups 250g sugar
  • 1 can 8-ounce / 227g pineapple in natural juice, drained and roughly chopped
  • ½ tsp salt
  • 5 extra-large eggs
  • Finely grated zest of 2 lemons
For decoration:
  • ⅓ cup 55g whole almonds

Method
 

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) round cake pan and line it with parchment paper to prevent sticking.
  2. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set the mixture aside.
  3. In another bowl, beat the softened butter and sugar until the mixture is light and fluffy. I recommend using an electric mixer for quicker results.
  4. Add the eggs one at a time to the butter-sugar mixture, mixing well after each egg.
  5. Stir in the freshly grated lemon zest to add a zesty kick to the batter.
  6. Gently mix the dried apricots, cranberries, raisins, and chopped almonds into the dry ingredients. Then, fold in the pineapple pieces, ensuring an even distribution.
  7. Slowly combine the wet ingredients with the dry, stirring gently until the batter thickens and everything is fully mixed.
  8. Pour the batter into the prepared cake pan and smooth out the top with a spatula. Scatter the whole almonds on top for decoration and added texture.
  9. Bake for around 2 hours, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
  11. Once cooled, slice it up and enjoy!

Notes

Storage and Freezing Tips for Cranberry and Apricot Fruit Cake
For the best flavor, store your Cranberry and Apricot Fruit Cake wrapped in plastic in an airtight container. If you want to keep it longer, freeze it wrapped tightly in plastic and sealed in a plastic bag for up to 3 months.
Storing:
  • This fruit cake improves with time.
  • Make it up to 1 week ahead.
  • Leave the parchment paper on and wrap snugly in plastic wrap.
  • Store in an airtight container.
Freezing:
  • Wrap the cake in plastic wrap, then place inside a plastic bag for space-saving.
  • Label the bag and freeze for up to 3 months.
  • To defrost: Thaw in the fridge overnight while still wrapped. Or remove from the plastic bag and let it thaw for 8 hours at room temperature.