Sugar-crunch fruitcake

Moist fruit and a crunchy sugary topping mean it’s impossible to have just one slice of this delicious cake

  • Prep:10 mins
    Cook:45 mins
    Plus 50 mins for the compote
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 358
  • fat 21g
  • saturates 10g
  • carbs 40g
  • sugars 32g
  • fibre 2g
  • protein 5g
  • salt 0.42g


  • 100g butter, softened, plus extra for greasing
  • 2 eggs
  • 85g caster sugar
  • 50g self-raising flour
  • 50g ground almonds
  • zest ½ lemon
  • 2 portions Apple, pear & cherry compote (see 'Goes well with')
  • 2 tbsp demerara sugar


  1. First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need 2 of the 12 portions of compote for this cake.

  2. Heat oven to 180C/160C fan/gas 4 and grease a 20cm cake tin. Beat together the butter, eggs, caster sugar, flour, almonds and lemon zest to a smooth mixture. Scrape into the tin, dollop over the compote, then bake for 25-30 mins until well risen. Scatter over the sugar and return to the oven for 10-15 mins until the cake is cooked through.

  3. Remove from the tin and eat warm or at room temperature with cream or custard.

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