Honey fruitcake

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 175 gm - butter or margarine, softened
  • 175 gm - clear honey
  • grated rind of 1 lemon
  • 3 eggs, lightly beaten
  • 225 gm or 2 cups - whole meal flour
  • 10 ml or 2 tsp - baking powder
  • 5 ml or 1 tsp - ground mixed (apple-pie) spice
  • 100 gm - raisins
  • 100 gm - sultanas (golden raisins)
  • 100 gm - currants
  • 50 gm - ready-to-eat dried apricots, chopped
  • 50 gm - chopped mixed (candied) peel
  • 25 gm - ground almonds

How to Make Honey fruitcake

  • Cream the butter or margarine, honey and lemon rind until light and fluffy.
  • Gradually add the eggs, then fold in the flour, baking powder and mixed spice.
  • Stir in the fruit and ground almonds.
  • Spoon into a greased and lined 20 cm/8 inch cake pan and make a slight hollow in the centre.
  • Arrange the almonds around the top edge of the cake.
  • Bake in a preheated oven at 160 degrees C for 2 to 2.5 hours until a skewer inserted in the centre comes out clean.
  • Cover the top of the cake with greaseproof paper towards the end of the cooking time, if it is over-browning.
  • Leave to cool in the pan for 10 minutes before turning out on to a wire rack to finish cooling.