English Easter Fruit Cake Recipe

Name: English Easter Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cup self raising flour; 1 None lemon, zested; 1 None orange, zested; 3 oz ground almonds; 3 oz almonds, roughly chopped; 1 1/3 cup raisins; 3 oz currants; 2 oz candied lemon peel; 1 tsp cinnamon; 1/2 tsp ginger; 1/2 tsp nutmeg; 8 oz butter, softened; 1 cup brown sugar; 5 medium eggs; 1 lb marzipan

Servings: persons

1 3/4 cup self raising flour
1 None lemon, zested
1 None orange, zested
3 oz ground almonds
3 oz almonds, roughly chopped
1 1/3 cup raisins
3 oz currants
2 oz candied lemon peel
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
8 oz butter, softened
1 cup brown sugar
5 medium eggs
1 lb marzipan

1
Preheat oven to 300u00b0F. In a large bowl, mix the flour, zest, ground almonds, chopped almonds, raisins, currants, lemon peel, cinnamon, ginger and nutmeg.
2
In a separate bowl, cream together the butter and sugar. Stir in the eggs one at a time then combine with the other bowl. Mix until everything is well combined and transfer half to an 8 inch cake pan.
3
Roll 1/3 of the marzipan to an 8 inch circle, place on top of the mix in the cake pan, top with remaining mixture and bake for 2 hours. When baked, remove from the oven and allow to cool for 10 minutes in the pan before turning out and cooling on a wire rack.
4
Roll another 1/3 of marzipan to an 8 inch circle and place on top of the cooled cake. Crimp the edges so they are wavy. With the remaining 1/3 of marzipan, divide into 12 and roll into balls and arrange on top of the cake at equal intervals. Place under a preheated broiler for 5 minutes to brown the marzipan and serve.

1223

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 3/4 cup self raising flour, 1 None lemon, zested, 1 None orange, zested, 3 oz ground almonds, and more.

Yes, English Easter Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

English Easter Fruit Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions