Traditional Rich Fruit Cake with Marzipan

What Christian wedding is complete without a raising of the toast to the wonderful couple. And what toasting is complete without that delectable piece of rich fruit cake with a nutty marzipan topping!

Our tried and tested recipe is always a hit. Here’s how we do it!

Rich Fruit Cake


  • 100 gms butterrich-fruit-with-marzipan
  • 100 gms Demerara sugar
  • 3 eggs (small; if large or medium only 2)
  • 110 gms self rising flour
  • 1 tsp vanilla essence
  • 1 tbsp glycerine
  • 2 tsps caramel colour (if a dark colour is desired)
  • ¼ tsp cinnamon pdr
  • ¼ tsp nutmeg pdr
  • 50 gms plums (finely chopped)- upto 100 gms if more desired
  • 50 gms candied cherries and peels- upto 100 gms
  • Do not use more than a total of 200 gms of plums and candied fruits together
  • 50 gms cashews, chopped


  • Line the bottom of a 6” round cake tin with 2 sheets of brown paper and 2 sheets of butter paper (any less and the bottom will burn). Grease and flour the tin.
  • In a mixing bowl, whisk together butter and demerara sugar until light and fluffy
  • Add one egg and whisk properly
  • Add essence, cinnamon and nutmeg, another egg; Whisk
  • Add glycerine, caramel colour and third egg; Whisk
  • Toss dry fruits in the flour well.
  • Add fruits+flour to wet ingredients and whisk for few seconds; then stir with ladle until completely mixed.
  • Pour mixture into the tin, spread with ladle, making slight depression in the center.
  • Bang tin on counter a couple of times to remove any airbubbles.
  • Bake at 108degC for about 75 mins.
  • Once baked cool in tin on a wire rack.
  • Make a solution of Rum, Sugar and water, and pour on cake while it is warm.



  • 250 gms cashews
  • 500 gms sugar
  • 2 egg whites
  • 1 tsp almond essence


  • Thoroughly wash the cashews and soak them in water for 5 to 10 mins.
  • Drain the nuts and put them in a grinder. Add egg whites and essence. Add water upto the level of the nuts.
  • Grind until a smooth paste is formed.
  • Pour paste into a thick bottomed vessel and cook on high stirring continuously to prevent the bottom from burning.
  • Once the paste has thickened such that it remains separated when you cut through with the ladle, lower the flame to lowest setting and continue cooking.
  • Cook the mixture until a soft ball can be formed. (Test by taking a tiny amount on a spoon and plunging into ice water, and then try rolling the mixture with fingers. If you can form a ball, it’s done)
  • Remove from heat and immediately empty onto a large plate and allow to cool.
  • Once it’s cool enough to touch, knead the mixture thoroughly. IF too sticky, add icing sugar, if too hard, add water.
  • The dough should be kneaded before it is completely cool to prevent sugar from crystallizing.
  • Knead the dough until it is smooth and starts releasing oil.
  • Cover with an overturned bowl and allow to cool completely.
  • After it is cooled, wrap in cling wrap and store.