Cakes & Bakes: Prune and almond fruitcake

Slice of home-made prune and almond fruit cake | H is for Home

The first bag of Agen prunes I bought didn’t last me very long at all. I ate three a day, every day, from the day they arrived. I also used a handful or so of them in a prune and Armagnac tart. I’ve reordered the prunes from Amazon and this week and have made a prune and almond fruitcake; something a bit different to the traditional ones made using raisins, currants, sultanas and candied peel.

Home-made prune and almond fruit cake mixture | H is for Home

Justin, once again, requested an afternoon fruitcake to accompany a cup of tea. He likes to stop work for a short break about 3pm before charging back into his daily chores!

Prune and almond fruit cake mixture in cake tin | H is for Home Prune and almond fruit cake in cake tin | H is for Home

I had about 100 grams of marzipan leftover from my recent batch of simnel cupcakes so I sliced it into little cubes and spooned it through the cake mixture; a deliciously successful addition!

Home-made prune and almond fruit cake | H is for Home

As with most fruitcakes, if you can resist the temptation of slicing and eating it straight-away, the texture and flavour improves if left for a day or two.

Click here to pin the recipe for later!

Prune and almond fruit cake
Serves 8
Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
  1. 115g butter, softened
  2. 115g soft brown sugar
  3. 2 eggs, whisked slightly
  4. 175g self-raising flour
  5. ¼tsp almond extract
  6. 200g pitted prunes
  7. 1tbsp flaked almondsHome-made prune and almond fruit cake ingredients
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  1. Preheat the oven to 160°C/325°F/Gas mark 3
  2. Grease a deep 18cm/7-in spring-form or loose-bottomed round cake tin and line base & sides with baking parchment
  3. In a large mixing bowl, cream the butter and sugar until pale and fluffy
  4. Pour the eggs over the mixture, a little at a time, beating well after each addition. Add a tablespoonful of the flour between each addition to help prevent the mixture curdling
  5. Mix in the almond extract
  6. Fold in the rest of the self-raising flour and combine well
  7. Gently fold the prunes, stirring with a wooden spoon until well distributed through the mixture
  8. Spoon the mixture into the tin and level off the top with the back of the spoon
  9. Sprinkle the top with the flaked almonds
  10. Bake for 1&frac;12 hours or until a skewer inserted into the centre comes away clean
  11. Once done, remove from the oven and allow the cake to cool in its tin
  1. Store in an airtight lidded cake tin or plastic tub
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Cakes & Bakes: fruitcake slices

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homemade fruitcake slices with pot of tea

Something like coffee mousse cake is good as an after-dinner dessert. There’s cake that’s good for breakfast (like a cobbler bursting with cereal, fruit & nuts). These fruitcake slices were just made to have with a mid-afternoon cup of tea. They’re sweet, sticky, fruity and delicious!

Cakes & Bakes: fruitcake slices

Cook Time: 30 minutes

Yield: Makes 9-12 slices

Cakes & Bakes: fruitcake slices


  • 200g/7oz butter, cubed
  • 150g/5 muscovado sugar
  • 100g/ 3½oz demerara sugar
  • 200g/7oz sultanas
  • 200g/7oz raisins
  • 100g/ 3½oz currants
  • 250g/9oz self-raising flour
  • 2 eggs


  1. Preheat the oven to 180ºC/350F/Gas Mark 4
  2. Lightly grease or line the base of an 18cm/7inch square cake tin with baking paper
  3. In a saucepan, add the cubed butter and sugars. Heat gently and stir until the sugar has dissolved
  4. Set aside and allow to cool
  5. In a mixing bowl, combine the dried fruit, flour and eggs
  6. Add the cooled butter & sugar mixture to the bowl and combine
  7. Turn the mixture out into the cake tin, flattening it down & getting it into the corners with the back of a serving spoon or spatula
  8. Put into the oven and bake for 25-30 minutes or until the top is lightly browned
  9. Allow to cool in the tin then cut into squares or finger-shaped slices

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