Fruitcake (16 cm | 6.29 inch mold)

  • 300 grams (10.6 ounces) mixed berries (raisins, cherries, cranberries)
  • 115 grams (4 ounces) all-purpose flour
  • Juice of 0.5 orange
  • Juice of 0.5 lemon
  • Zest of 1 orange and 1 lemon
  • 70 grams (2.5 ounces) unsalted butter, 82.5%
  • 85 grams (3 ounces) almond flour
  • 80 grams (2.8 ounces) cane sugar
  • 2 grams (0.07 ounces) baking powder
  • 2 large eggs
  • 5 grams (0.17 ounces) freshly grated ginger
  • 2 grams (0.07 ounces) mixed spices (cloves, nutmeg, cardamom)
  • 2 grams (0.07 ounces) ground cinnamon
  • 2 grams (0.07 ounces) ground ginger
  • 50 grams (1.75 ounces) alcohol (rum, brandy)

Meringue frosting

  • 70 grams (2.5 ounces) pasteurized egg whites
  • 140 grams (5 ounces) sugar
  • 50 grams (1.75 ounces) water


  • 16 cm (6.29 inch) cake mold

    Ensure your mold is non-stick or lined with parchment paper for easy removal of your fruitcake.

  • Saucepan

    Use a heavy-bottomed saucepan to help distribute heat evenly while melting the butter and cooking the fruit mixture.

  • Whisk or Electric Mixer

    A good whisk or mixer is essential for achieving a fluffy texture in the meringue frosting.

  • Preheated Oven

    Preheat your oven to 320F (160C) to ensure even baking from the start.

  • Blow Torch

    This is optional but highly recommended to give your meringue frosting a beautifully toasted look.


Step 1

1. Prepare the Fruitcake: Ensure you have all your ingredients measured and ready. Divide the cane sugar into two equal parts. In a saucepan, combine one part of the cane sugar, mixed berries, unsalted butter, orange juice, lemon juice, orange and lemon zest, and alcohol. Cook over medium heat until the butter is melted, stirring occasionally. Leave the mixture to cool for about 30 minutes.

Step 2

2. Beat the Eggs: Ensure the eggs are at room temperature for better volume when whipped. In a mixing bowl, beat the remaining cane sugar with the eggs until fluffy and light.

Step 3

3. Combine Dry Ingredients: Sift the flours to remove any lumps for a smoother batter. In another bowl, combine the all-purpose flour, almond flour, baking powder, mixed spices, ground cinnamon, and ground ginger. Gradually add the dry ingredients to the egg and sugar mixture, stirring gently until well combined. Finally, fold in the freshly grated ginger.

Step 4

4. Bake the Fruitcake: Preheat the oven in advance to ensure even baking. Pour the batter into a greased 16 cm (6.29 inch) mold. Bake in a preheated oven at 160°C (320°F) for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the fruitcake to cool completely before adding the frosting.

Step 5

5. Prepare the Meringue Frosting: Use a kitchen thermometer to accurately measure the syrup temperature. In a saucepan, combine the water and sugar and bring to a boil until the mixture reaches 120°C (248°F). Meanwhile, start whipping the egg whites until soft peaks form.

Step 6

6. Finish the Frosting: Be cautious when pouring the hot syrup to avoid splatters. Slowly pour the hot syrup into the whipped egg whites while continuing to beat at medium speed. Continue whipping until the meringue is firm and glossy.

Step 7

7. Decorate the Fruitcake: Ice the cooled fruitcake with the prepared meringue frosting. Optionally, toast the frosting lightly with a blow torch for a caramelized finish.


🍰 **To Serve as a Dessert:** Slice your fruitcake into generous portions and pair it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy textures balance the cake's rich, spiced flavors beautifully.

🧁 **Tea-Time Treats:** Cut the fruitcake into smaller, bite-sized pieces, perfect for serving at a tea party. Pair with a hot cup of tea or coffee, and maybe even a side of crunchy biscotti for an extra special touch.

🎉 **Holiday Celebrations:** Decorate your fruitcake with holiday-themed accents like marzipan fruits, edible glitter, or a sprinkle of powdered sugar to give it a festive look. This makes it a show-stopping centerpiece for your holiday table.

🥂 **Special Pairings:** For an adult twist, serve your fruitcake with a glass of port or sherry. The rich, fortified wines complement the cake's flavors, enhancing every bite.


🌿 **Gluten-Free Variation:** Replace the all-purpose flour with gluten-free flour mix in a 1:1 ratio. Ensure your baking powder is gluten-free as well. This simple swap makes the fruitcake just as delicious and safe for gluten-sensitive folks!

🌱 **Vegan Variation:** Substitute eggs with ½ cup of applesauce or 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water). Use vegan butter in place of regular butter, and omit the meringue frosting or use aquafaba (chickpea water) meringue for a vegan-friendly version. Everyone deserves a slice of this rich, tasty treat! 🌺


  • How do I prevent my fruitcake from sticking to the mould?

    Ensure you line your mold with parchment paper or spray it generously with non-stick baking spray.

  • Can I substitute the alcohol with something else?

    Yes, you can use apple juice or a mix of water and rum extract if you prefer an alcohol-free version.

  • How do I know when my fruitcake is baked through?

    Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. Otherwise, give it a few more minutes, then test again.

  • How do I achieve a fluffy meringue frosting?

    Ensure your egg whites are at room temperature and free from any yolk. Beat until soft peaks form and then slowly add the cooled sugar syrup while continuously whipping.

  • Can I prepare the fruitcake in advance?

    Absolutely! In fact, fruitcake flavors improve over time. Store it wrapped tightly in plastic wrap and let it sit for a few days. You can also brush it with more alcohol to keep it moist.

  • What's the best way to toast the meringue?

    Use a culinary blow torch for the best results. Hold the torch a few inches away from the meringue and move it in small circles to evenly toast without burning.

Nutrition facts

Fruitcake with meringue frosting
Recipe Yield:1 fruitcake (16 cm | 6.29 inch mold)
Calories:Calories per entire cake
Calories (Min - Max):4000 - 4500
Total Fat:200g
Saturated Fat:100g
Total Carbohydrate:500g
Total Sugars:350g