Here’s a classic Old-Fashioned Coconut & Fruit Cake recipe—rich, moist, and full of traditional flavors. Perfect for holidays, special occasions, or just a comforting treat.
Ingredients
Fruit Mix
- 1 cup raisins
- 1 cup currants
- 1 cup chopped dried apricots
- 1 cup chopped dates or figs
- 1/2 cup chopped glace cherries (optional)
- 1/2 cup rum, brandy, or orange juice (for soaking)
Cake
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup desiccated coconut
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
Instructions
1. Soak the Fruit
- Combine all dried fruits in a bowl.
- Pour over the rum, brandy, or orange juice.
- Cover and let soak for at least 4 hours or overnight for best flavor.
2. Prepare the Oven
- Preheat oven to 325°F (160°C).
- Grease and line a 9-inch (23 cm) round or square cake pan with parchment paper.
3. Make the Cake Batter
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each.
- Stir in vanilla (and almond extract, if using).
4. Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
5. Mix Cake
- Gradually fold the dry ingredients into the butter mixture.
- Gently fold in soaked fruit (with any leftover liquid), coconut, and nuts.
6. Bake
- Pour batter into prepared pan.
- Bake 1 hour to 1 hour 15 minutes, or until a skewer inserted comes out clean.
- If the top browns too quickly, cover loosely with foil halfway through.
7. Cool and Serve
- Allow cake to cool in pan for 15 minutes, then turn out onto a wire rack.
- Best if wrapped and stored overnight, which allows flavors to meld.
Optional Enhancements
- Brandy Glaze: Brush cake with warmed brandy after baking for extra moisture.
- Icing or Fondant: Cover with marzipan and royal icing for a traditional festive cake.
- Extra Coconut: Sprinkle 2–3 tbsp of toasted coconut on top for crunch.
💡 Tip: This cake improves in flavor if made 1–2 days in advance, letting the fruit and spices meld beautifully.
If you want, I can also give a lighter, quicker version of this cake that still has the coconut-fruit charm but bakes in under an hour.
Do you want me to give that version too?
