Dry fruit Christmas Cake

This cake reminds me all my sweet childhood memories with the fruit cakes that my dad used to get from the pastry shop of our neighborhood!

It tastes a lot a lot like the traditional English fruit but the recipe is kind of more modern with almond flour and less butter.


  • 2 eggs
  • 125 g. brown sugar, granulated
  • 125 g. flour for all uses
  • 100 g. almonds, ground to powder in a food processor
  • 1 tsp baking powder
  • 125 g. cow butter, melted
  • 300 g. dried fruits (such as prunes and apricots) or chopped candied fruit
  • 1 lemon, zest
  • 15 g. black rum or brandy


  • Beat using a mixer on high speed the eggs with the sugar until they turn white and fluffy
  • Keep beating them and gradually add the flour, almond flour and baking powder while stirring occasionally with a spatula
  • Add the melted butter and finally the candied fruit, zest and rum (or brandy).
  • Pour the mixture into a greased and floured pan cake.
  • Bake in preheated oven at 170°C for 25 minutes.
  • Then lower the temperature to 160°C and bake for another 25 minutes. Check if the cake is cooked piercing the center with a knife; it should come out dry and clean. Otherwise you will need to bake a little longer.
  • You may decorate (optionally) with chocolate frosting and Christmas candies

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