Apple Fruit Cake

By Dixie Elliott

Apple Fruit Cake
Jam packed with apples, raisins, sultanas and dates, this hearty fruit cake is perfect served with a slice of your favourite vintage cheddar.


Makes 22cm cake

250g unsalted butter, diced

1 cup firmly packed brown sugar

1 cup apple juice

350g raisins, chopped

300g dried figs, roughly chopped

300g sultanas

250g dates

1 apple, peeled, cored, grated

1 tsp bicarbonate of soda

3 eggs, whisked

1 cup plain flour, sifted

150g ground almonds (almond meal)

2 tsp ground cinnamon

1 tsp ground allspice

pure icing sugar, to dust

vintage cheddar, to serve

1 Preheat oven to 170˚C. Grease and double line a 22cm round cake pan with baking paper. Place butter, sugar and apple juice into a large saucepan. Place over a medium heat and stir until butter and sugar have melted. Add dried fruit and apple. Stir until well combined and mixture comes to the boil. Simmer for 5 minutes. Remove from heat and add bicarb soda. Cool.

2 Stir through eggs, flour, almond meal, cinnamon and allspice. Spoon mixture into prepared pan. Tap pan on a flat surface to remove air bubbles. Bake for 2–2.5 hours or until cooked through when tested in the centre with a skewer. Cover loosely with foil, if cake begins to colour too much. Remove cake from oven, leave in pan, wrap in a clean tea towel and stand overnight.

3 Remove cake from pan. Place onto 
a serving plate. Dust with icing sugar. 
Cut into wedges and serve with a slice 
of cheddar.



Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login