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A Golden Fruit Cake As A Christmas Cake | BakeThenEat.com
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5 from 1 vote

A Golden Fruit Cake As A Christmas Cake

A Golden Fruit Cake As A Christmas Cake is a lightly spiced fruit cake packed full of golden sultanas, apricots, pineapple, mango, citrus peel and a cheeky bite of crystallised ginger all bought together with a little hint of golden rum. A lighter golden version of a traditional dark fruit cake.
Cook Time1 hr 30 mins
Total Time1 hr 30 mins
Course: Cake
Cuisine: British
Author: Emma


  • 225 grams golden sultanas 1 and 1/3 cup
  • 250 grams chopped dried apricots 1 and 1/2 cups
  • 150 grams dried mango pieces 1 cup
  • 150 grams dried pineapple chunks 1 cup
  • 60 grams candied citrus peel 1/3 cup
  • 70 grams crystallised ginger - chopped into small chunks 1/3 cup
  • 240 millilitres golden rum or fruit juice 1 cup
  • 230 grams unsalted butter 2 sticks
  • 200 grams light brown sugar 1 cup lightly packed
  • 30 grams granulated sugar 1/8 cup + 2 teaspoons
  • 4 large eggs - at room temperature
  • 55 grams ground almonds 1/2 cup
  • 225 grams plain / all purpose flour 1 and 3/4 cups
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 30 grams chopped hazelnuts 1/4 cup
  • 30 grams chopped almonds 1/4 cup


  • Take all your dried fruit the golden sultanas, dried apricots, mango & pineapple pieces, candied citrus peel and crystallised ginger and chop any of it up that may be too big. You are looking for it all to be about the size of the sultanas.
  • Place all the dried fruit into a large mixing bowl and gently pour all the rum over it and give it a good stir and cover it.
  • Go back in a few hours and give it all a good stir, then leave overnight or longer if you wish. I left my fruit for 3 days stirring it once a day but if its kept in a sterilised jar that is airtight then this fruit could be soaked in the rum for months! Just remember to upend your jar regularly. But only if you are using rum, if you are using fruit juice then you will need to use the fruit within at least 2 days.
  • When you are ready to make the cake preheat your oven to 180C / 350F / Gas mark 4 and either line or very lightly grease two 2 pound loaf tins.
  • In a stand mixer or a large mixing bowl using a hand mixer cream the butter and sugars together until it is light and fluffy.
  • Add the eggs one at a time mixing in between each addition.
  • Pour in the flour, ground almonds, baking powder, and spices and gently mix it all together until you have a golden batter that holds its shape.
  • Gently fold in the chopped nuts.
  • Divide the batter between the two tins and pop them into the centre of your hot oven.
  • After 1 hour check on your cakes, I have a notoriously slow oven and I found I had to bake them for a further 30 minutes to be baked through.
  • Although at the 1 hour point I did find they had enough colour to them and I did cover them with a little tinfoil to stop them browning further. Again keep a close eye on your cakes to see whats best for your oven.
  • Once baked through and a cake tester comes out clean, take your cakes out of the oven and allow them to sit in the hot tins for another 30 minutes before transferring them to a wire wrack to fully cool down,
  • Once fully cooled down these cakes can be wrapped in baking parchment and fed more rum for a few weeks or you can decorate them immediately with marzipan and icing or maybe with fruit and nuts. I am going to decorate one each way.
  • Undecorated and being 'fed' once a week a teaspoon of rum these cakes will keep wrapped and in a tin for several months. But I do advise eating them within a few weeks.