Big Cakes: Tropical Fruit Cake

Preparation info
  • Makes

    25 slices

    • Difficulty


Appears in
Bake and Decorate

By Fiona Cairns

Published 2011

  • About

This gingery, rum-laced cake is a twist on the classic fruit cake. When I was dreaming this up, I thought of all the flavours of exotic sun-soaked holidays and put those in instead of the more usual fruits and nuts. You’ll need to start this cake the day before to let the fruits soak up the rum.


  • 125 g dark glacé cherries
  • 150 g ready-to-eat dried apricots, chopped
  • 150


The day before, rinse the cherries for the cake, then dry on kitchen towel and chop. Place the apricots, dates, ginger, sultanas, currants and cherries in a large bowl and pour over the rum, lime zest and juice. Give it all a good stir, cover with clingfilm and leave overnight.

Next day, preheat the oven to