fruit cake

A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.

Brilliant banana loaf

butter,softened,

caster sugar

eggs,beaten

self-raising flour

tsp baking powder

bananas,mashed

icing sugar

banana chips,for decoration

Butter a 2lb <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">loaf tin</a> and line the base and sides with baking parchment.

<a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">Cream</a> 140g softened butter and 140g caster sugar until light and fluffy, then slowly add 2 beaten large eggs with a little of the 140g flour.

Fold in the remaining flour, 1 tsp baking powder and 2 mashed bananas.

Pour the mixture into the prepared tin and bake for about 50 mins, or until cooked through. Check the loaf at 5-min intervals by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin.

Cool in the tin for 10 mins, then remove to a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>.

Mix 50g icing sugar with 2-3 tsp water to make a runny icing.

Drizzle the icing across the top of the cake and decorate with a handful of banana chips.

This delicious Fruit Cake is perfect for Christmas or any occasion! Easy to make, simply the best recipe.

Delicious Christmas Cake

Crushed Pineapple,

Cake Fruit Mix

Glace Cherries

Butter, diced

Cup Sugar

Cup Water

Tablespoon Brandy (or 1 teaspoon Brandy Essence)

Vanilla Essence

Cups Plain White Flour

Mixed Spice

Baking Powder

Baking Soda

Eggs, beaten

In a large sauce pan place the pineapple,...

In a large sauce pan place the pineapple, fruit mix, cherries, butter, sugar, water, brandy (or essence) and vanilla.

Over a medium heat simmer for 10 minutes,...

Over a medium heat simmer for 10 minutes, until the butter and sugar have dissolved.

Remove from the heat and set aside until...

Remove from the heat and set aside until the mixture is cool, approximately 4 hours

Preheat the oven to 160C Bake

Prepare your baking tin, round or square, I...

Prepare your baking tin, round or square, I have used a 20 cm (8 inch) round tin.

Grease the base and sides of the tin...

Grease the base and sides of the tin and place baking paper measured to size in the base and up the sides, ensuring the entire surface is covered

Add to the saucepan fruit mix the flour,...

Add to the saucepan fruit mix the flour, mixed spice, baking powder, baking soda, and beaten eggs and combine well.

Spoon into the prepared tin, smooth surface and...

Spoon into the prepared tin, smooth surface and bake for up to one and a half hours. All ovens vary so begin to test from just after an hour. The skewer needs to come out with no batter remaining and the centre should spring back to the touch.

Remove from the oven and allow the cake...

Remove from the oven and allow the cake to cool completely IN the tin.

Once the cake is cold, carefully remove onto...

Once the cake is cold, carefully remove onto a wire rack, see notes above for how to store, ensure your Fruit Cake is well stored in an airtight container

Can be stored at room temperature, in the...

Can be stored at room temperature, in the fridge or frozen.

Enjoy!

Moist pumpkin fruitcake with lots of dried fruit. A rich cake perfect for Christmas, a nice change from a traditional fruitcake.

Pumpkin Fruitcake

Fruitcake (Note 1,2):

180 g/ 6.4 oz/ ¾ cup unsalted butter, very soft

150 g/ 5.3 oz/ ¾ cup brown sugar

eggs, room temperature

pumpkin

250 g/ 8.8 oz/ 2 cups all-purpose flour

baking powder

baking soda

cinnamon

all-spice

nutmeg

ginger

fine sea salt

ml/ 5 fl.oz/ 2/3 cup milk

g/ 2.6 oz/ 1/3 cup raisins (Note 3,4)

cranberries

g/ 2.6 oz/ 1/3 cup chopped apricots

Glaze (Note 5):

g/ 3.5 oz/ 1 cup icing sugar

lemon juice

dried fruit (or nuts) to top, optional

Preheat the oven to 180 degrees Celsius/ 350...

Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease and line a springform of about 23-26 cm/ 9-10 inches with baking paper.

Chop the apricots (or any larger fruit pieces...

Chop the apricots (or any larger fruit pieces you are using) and set aside.

Place the soft butter and sugar in a...

Place the soft butter and sugar in a bowl. Mix until creamy.

Add the eggs and mix thoroughly.

Add the pumpkin puree and mix well.

In another bowl, combine the flour, baking powder,...

In another bowl, combine the flour, baking powder, and soda, cinnamon, allspice, nutmeg, dried ginger, and salt.

Measure the milk in a jug.

Alternatively, start adding the flour mixture and the...

Alternatively, start adding the flour mixture and the milk to the butter-egg mixture.

Fold in the dried fruit (and any other...

Fold in the dried fruit (and any other additions).

Bake for 60 to 80 minutes until a...

Bake for 60 to 80 minutes until a toothpick inserted in the middle of the cake comes out clean. The cake is dense and moist and the baking time depends on the oven, size of the springform, and especially on the wetness of the pumpkin puree.

Mix together the icing sugar and 2 tablespoons...

Mix together the icing sugar and 2 tablespoons in a small bowl. Only add the 3rd tablespoon if necessary. The glaze should be thick and slightly pourable.

Glaze the cake.

If desired, top with chopped dried fruit or...

If desired, top with chopped dried fruit or nuts.

You can also lightly sprinkle the cake with...

You can also lightly sprinkle the cake with icing sugar instead of glazing. The cake can also be covered with a thin layer of buttercream and fondant or marzipan.

https://mediavine-res.cloudinary.com/video/upload/fuxvmrw3zykcocrhvmdv.mp4

Do you feel like baking? Here you will find hundreds of cake, pie, cheesecake and cookie recipes.

Cake, Pie, Cheesecake and Cookie Recipes

Bake this festive fruit cake in advance of Christmas and feed it regularly with rum, brandy or whisky to build the flavour and keep it moist

Make & mature Christmas cake

1kg mixed dried fruit(use a mix of raisins, sultanas, currants, cherries, cranberries, prunes

orange

lemon

milliliters brandy,Sherry, whisky

pack butter,softened

light soft brown sugar

plain flour

ground almond

½ tsp baking powder

tsp mixed spice

¼ tsp ground cloves

flaked almonds

eggs

tsp vanilla extract

Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> set over a medium heat.

Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and leave to cool for 30 mins.

Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">baking parchment</a>, then wrap a double layer of newspaper around the outside – tie with string to secure.

Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.

Tip into your prepared tin, level the top with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> and bake in the centre of the oven for 2 hrs.

Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.

To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.

Don’t feed the cake for the final week to give the surface a chance to dry before icing.

The longer the dough for this sweet fruit bread stays in the fridge the better the flavour - perfect with a cup of tea

Sticky date buns

tsp caster sugar

sachets fast-action dried yeast

00 flour, sponge flour

milk

melted, remainder very soft

egg,

date

icing sugar, for dusting (optional)

Up to 3 days before you want to bake, mix the caster sugar, yeast, 400g of the flour and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover with buttered cling film and put in the fridge at least overnight or for up to 3 days.

When you’re ready to make the buns, put the dates in a bowl and pour over just enough boiling water to cover. Leave to soak for 15-20 mins. Drain, pat dry, stone and chop.

Mix the remaining flour into the dough. Use your hands to bring the dough together, then tip out onto a lightly floured surface and lightly knead. Roll out with a little more flour to a large rectangle, about 50 x 30cm, with one of the short sides facing you. Spread over three-quarters of the soft butter, then sprinkle over three-quarters of the brown sugar. Fold the bottom third of the dough up and over the middle third, then the top third down over the other two.

Heat oven to 180C/160C fan/gas 4. Rotate the dough 90 degrees, or a quarter turn one way. Roll out again to a similar-sized rectangle as before, this time with one of the long edges facing you. Spread over all but 1 heaped tsp of the remaining butter, scatter over the remaining brown sugar, and sprinkle over the dates. Roll up tightly like a Swiss roll from one of the long edges. Trim the ends a tiny bit, and slice into 12 roughly even portions. Lightly butter the holes of a muffin tin with the reserved butter, then push a roll, cut-side up, into each hole.

Bake for 50 mins until golden and risen. Remove from the tin while warm, so they don’t stick. Dust tops with icing sugar, if you like, or serve sticky-bottom up.

With a chocolate cake as a base, this blackberry chocolate cake will be hit with all dark chocolate lovers! Both the cake filling and the buttercream have blackberry jam for a fruit-filled flavor.&nbsp;

Blackberry Chocolate Cake

chocolate cake mix ((any brand))

blackberry jam

unsalted butter ((room temperature))

sugar

cocoa powder ((sifted))

heavy cream

vanilla extract

salt

Black food coloring

chocolate chips

Chocolate shards

Blackberries

Black grapes

Cherries

Preheat oven to 350° Fahrenheit. Line 3 5- or 6-inch cake pans with parchment paper and spray with nonstick cooking spray; set aside.

Mix cake mix, eggs, oil and milk together in a large bowl, mixing until combined.

Divide the batter between the prepared pans and bake 27-32 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let cool 10 minutes, then remove cakes from pans to a cooling rack to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth and nearly white in appearance.

Add the powdered sugar one cup at a time, making sure to mix well after each addition. Scrape down the sides of the bowl.

Add the cocoa powder and mix until fully combined.

Add the heavy whipping cream, jam, vanilla extract, salt and a few drops of food coloring and mix on medium speed until fully combined, making sure to scrape down the sides of the bowl as needed.

Spoon some frosting into a piping bag or zipper bag and set aside for decorating.

Trim the domed tops off the cakes as needed. Place one layer of cake on a cake plate.

Using the buttercream in the bag, pipe a ring of buttercream around the edge of the bottom cake layer. Spread ½ of the jam inside the ring and spread evenly. Pipe a bit more buttercream on top of the jam and smooth out.

Top with the second layer of cake, then repeat the process.

Spread a thin crumb coat layer of buttercream over the entire cake, smoothing it out as best as possible.

Freeze the cake for 30 minutes before applying a second layer of buttercream to cover the cake.&nbsp;

Heat the chocolate and heavy cream in a microwave safe bowl for 30 seconds. Stir well. Continue to heat in 15 second intervals, stirring between each interval, until the chocolate is melted smooth. Allow the ganache to cool.&nbsp;

Make sure the cake is cool from freezing and that the ganache has cooled. Drizzle the ganache onto the center of the cake and push it towards the edges of the cake so it drips down.

For the ganache:

Decorate the top of the cake by placing chocolate shards in the center. The heap fresh cherries, blackberries and grapes on the cake as desired.

Refrigerate the cake until serving.

To decorate:

Mary Berry's banana bread makes for a deliciously moist sweet treat and is a great way to use up leftover fruit. Find out how to make the best banana loaf with this simple recipe.

Mary Berry's banana bread with honey icing

115 g butter (room temperature)

bananas

150 g light muscovado sugar

Large eggs

225 g self-raising flour

tbsp. semi-skimmed milk

75 g chopped pecans

g icing sugar

clear honey

pecan halves

Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.

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The most viewed fruit cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine