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Honey Fruit Cake

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4 cups Raisins
1 cup each chopped - Currants, dates, mixed peel, and glace cherries
½ cup Chopped dried apricots
1/3 cup Rum
1 cup Butter
1 cup Bee Maid liquid honey
1½ tsp Lemon rind
5 Eggs
1 tbsp Strawberry jam
2½ cups All-purpose flour
½ tsp each Baking soda and cinnamon
1/4 tsp Salt
1/8th tsp each Nutmeg and all spice
1 Apple, peeled and grated
1 cup Chopped almonds (whole or slivered)


In a large bowl, place raisins, currants, dates, prunes, mixed peel, glace cherries, and apricots. Pour rum over the fruit; cover and let stand overnight. Cream together the butter, honey, and lemon rind. Beat in eggs one at a time. Stir in jam. Sift together the flour, soda, salt, and spices and stir into the soaked fruit mixture. Add the fruit and flour mixture to the creamed ingredients in four parts, mixing thoroughly after each addition. Stir in the grated apple and almonds. Grease and line two 9x5x2 inch (2L) loaf pans with waxed paper and fill with cake batter. Bake at 300 degrees Fahrenheit for 2 hours. Reduce the oven temperature to 200 degrees Fahrenheit and continue baking for another 1½ hours. Once out of the oven, sprinkle cakes with 2 tablespoons brandy; cover with aluminum foil and a tea towel and allow to cool completely. Remove from pans when cooled completely and wrap airtight for storage.

Source: Recipe courtesy of The Canadian Honey Council