Prep
1 HRBake
2.5 hrsServes
8 to 10Difficulty
Medium About
This traditional Easter fruit cake is topped with home-made almond paste – with 11 balls to represent the faithful disciples, so make sure you count correctly!
Watch video instructions or scroll for step-by-step
Put the dried fruit and glace cherries into a large mixing bowl. Pour over boiling water to cover, then soak for 5 minutes. Drain thoroughly through a colander. Tip the fruit back into the bowl and stir in the dark rum or brandy. Cover and leave in a cool place for up to 2 days, though at least overnight.
Position an oven shelf in the centre of the oven, with space for the cake. Preheat the oven to 150°C, Fan oven 130°C, Gas Mark 2. Grease and line a 20cm round cake tin with baking paper.
In a very large mixing bowl, beat together the butter and sugar until light and fluffy, using a hand-held electric mixer or wooden spoon. Gradually add the beaten eggs, beating well between each addition.
Sift the flour, salt and ground mixed spice into the mixing bowl. Use a large metal spoon to fold the ingredients together – ditch the wooden spoon and avoid beating the mixture at this stage – you need to treat it gently!
Add the ground almonds with the grated zest and juice from the lemon and orange. Remember to take care when you grate the zest from citrus fruit – you just want the coloured part. If you grate into the white pith you will be adding bitterness, rather than flavour.
Give the soaked dried fruit a stir, then tip it into the cake mixture, along with any residual liquid. Stir it in thoroughly.
Tip the mixture into the cake tin and level the top. Bake for 2 hours. Test that the cake is cooked by inserting a fine skewer into the centre – it should come out clean. Stand the cake on a wire rack and leave it to cool in the tin. When cold, remove from the tin and wrap in baking paper. Store in an airtight tin, or decorate immediately.
For the almond paste, mix the almonds and icing sugar together. Add the egg white and lemon juice, mix to a stiff paste, and knead until smooth. Roll out half this almond paste on a surface dusted with icing sugar and trim to a 20cm circle. Brush the surface of the cake with warm apricot jam and position the almond paste on top. Score a criss-cross pattern over the surface with a skewer.
Roll the remaining paste into 11 equal-sized balls and position them around the cake. Grill lightly, or use a cook’s blowtorch to lightly brown the surface. Tie ribbon around the cake, to decorate, then serve.
TOP TIP
Don't worry if you don't have a blow torch in your kitchen; you can just pop it under the grill for a little bit instead to give the cake a warming glow!
Ingredients – 14 items
1
For the cake
Dried fruit
Mixed
Glace cherry
Halved
Rum
Butter
Plus a little extra for greasing
Fairtrade Tate & Lyle Light Muscovado Sugar
Large eggs
Plain flour
Salt
Ground mixed spice
Ground almonds
Zest of one lemon
Juice of one lemon
Medium orange, juiced & zested
For the decoration
Ground almonds
Tate & Lyle Fairtrade Icing Sugar
Large eggs
Separated
Lemon juice
Apricot jam
Warmed in a pan or microwave for a few seconds
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
Ice cream isn’t just for cones! 🍦✨
Take your favourite flavours to the next level - think gooey ice cream sandwiches, creamy milkshakes, or even layered into a show-stopping ice cream cake! However you scoop it, there’s no wrong way to enjoy a little frozen fun.
Find some inspo via link in our bio.
#TateAndLyleSugars #SummerTreats #IceCreamYourWay
Put a sunshine spin on a classic with these Pimm’s Cream Scones ☀️🍓
A fun twist on the traditional bake, this recipe combines the timeless charm of scones with the fruity, refreshing flavour of a summer favourite - Pimm’s! Made with Tate & Lyle Golden Caster Sugar, they’re perfect for garden parties, afternoon teas, or just because.
Find the recipe via link in our bio.
#TateAndLyleSugars #SummerBakes #Pimms #AfternoonTeaUpgrade
Cool down in style with a homemade Vanilla Matcha Frappe. Made with Tate & Lyle Vanilla Flavoured Syrup for that perfect balance of creamy sweetness, and topped with a swirl of indulgent squirty cream - it’s the ultimate café-style treat you can make at home.
Just blend, pour, and sip!💚✨
Find a variety of recipes via link in our bio.
#TateAndLyleSugars #Matcha #FrappeFix #MatchaMoments
Trusted by the Best – Comptoir Bakery 🥐
We’re kicking things off at the incredible @comptoir_bakery - a French-style bakery in the heart of London - where @mattyedgell steps into the kitchen to meet the team, get hands-on with their signature bakes, and discover why they trust Tate & Lyle Sugars to bring the magic to every bake.
From buttery, flaky croissant dough to their iconic pistachio brioche Brionut, everything they create is a labour of love - and sugar is at the heart of it. ✨
This is just the start of our journey to meet the brilliant bakers who put their trust in Tate & Lyle Sugars.
📍 First stop: Comptoir Bakery. Let’s go.
#tateandlyle #trustedbythebest
Want to bake something special for Dad this Father’s Day? 🧁
These easy triple chocolate cupcakes are rich, chocolatey, and packed with flavour - made even better with the warm, caramel notes of Tate & Lyle Golden Caster Sugar.
A simple, homemade treat that’s guaranteed to make him smile!
Find the recipe via link in our bio.🍫
#TateAndLyleSugars #WeLoveBaking #FathersDay #Cupcakes #Baking
Our Products
View all products
