Go Back
+ servings
A baked and cooled cake fruitcake on a wooden board.

Fruitcake Recipe

This light fruitcake is a butter and semolina-based cake with lots of dried fruits such as raisins, currants, and cherries along with almonds and cashews. A simple and easy recipe that gets done in no time at all and is the perfect Christmas cake.
Course Dessert
Cuisine Anglo-Indian, East-Indian, Goan, Indian
Keyword cake, cake recipe, Christmas, christmas cake
Prep Time 20 minutes
Cook Time 30 minutes
Resting time 30 minutes
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 498kcal
Cost $15


  • 8-inch round baking pan
  • Kitchen scale
  • Mixing bowl


  • 1 cup All-purpose flour plain flour
  • ½ cup Semolina rawa
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ¾ cup Butter unsalted, room temperature
  • ¾ cup Sugar
  • 2 Eggs large
  • cup Rum or orange juice
  • 2 teaspoon Vanilla Extract

Fruit and Nuts

  • 1 cup Raisins
  • ¾ cup Black currants
  • ½ cup Glace Cherries chopped
  • ½ cup Walnuts chopped
  • ½ cup Cashew nuts chopped
  • ½ cup Almonds chopped


  • ½ cup Rum for a boozy cake


  • Soak the raisins, currants, cherries in the rum for 30 minutes or well-sealed up to 3 months in the fridge. Drain and set aside.
    Pro tip - make sure to drain the fruit well so you can add it to the flour. This will prevent the fruits from sinking to the bottom of the fruitcake.
  • Preheat the oven at 160°C / 325°F / Gas Mark 3
  • Grease and line the bottom and sides of a 3 inch deep 8-inch round baking pan with parchment paper and set aside.
  • Dry ingredients - combine the flour, semolina, salt, and baking powder - set aside.
  • In the bowl of a stand mixer with the paddle attachment or you can use a bowl and whisk. Cream butter and sugar until light and fluffy.
  • Add eggs one at a time, followed by the vanilla extract,
  • Add the flour and rum to the cake batter saving a few tablespoons of flour for the fruit. Then add the flour-coated fruit and chopped nuts to the cake batter as well.
    Pro tip - once coated in flour add it immediately to the batter and do not overmix.
  • Pour the cake batter into the prepared baking pan and bake for about 40 to 50 minutes or until a skewer inserted in the center comes out clean
  • Cool on a wire rack for 10 minutes then invert on a cooling rack to cool completely
    Pro tip- For a boozy Christmas cake pour the optional rum over the cake as soon as it comes out of the oven.


Calories: 498kcal | Carbohydrates: 66g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 242mg | Potassium: 402mg | Fiber: 3g | Sugar: 23g | Vitamin A: 438IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 3mg