COOKIES on the DR. OETKER website

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Fruit and Nut Cake

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

12 servings

Easy 20 Minutes



For the recipe  Fruit and Nut Cake

For the Cake:

225 g Lightly Salted Butter (8 oz) Softened
225 g Caster Sugar (8 oz)
7.5 g Ground Cinnamon (1 ½ tsp)
10 ml Dr. Oetker Moroccan Almond Extract (2 tsp)
200 g Plain Flour (7 oz)
75 g Ground Almonds (3 oz)
50 g Glacé Cherries (2 oz), halved, plus extra to scatter
175 g Mixed Dried Fruit (6 oz) plus extra to sprinkle
75 g Flaked Almonds (3 oz) plus extra for sprinkling
4 Medium Eggs Beaten




Fruit and Nut Cake

Preheat the oven to 150°C/300°F/Gas Mark 2. Grease and line the base and sides of two 10-12cm (4-5inch) loose base cake tins or an 18cm (7inch) loose base cake tin.


Using a hand held electric whisk, 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 and almonds until combined.


Add the cherries, dried fruits and almonds and stir until mixed. Transfer to the tin or tins and level the surfaces. Scatter with extra cherries, dried fruit and almonds and bake for about 1 1/4 hours for small tins or 1 1/2 hours for a larger tin until the surface feels firm to the touch and a skewer, inserted into the centre, comes out clean. Leave to cool in the tins.

1 serving = 104g

Nutritional Information for the recipe Fruit and Nut Cake

Per Serving Per 100 g / ml
Energy 1863kJ
Fat 25.22g 24.02g
Carbohydrate 45.94g 43.75g
Protein 7.35g 7.00g