Crisp Journal

Annabel Langbein's Christmas Fruit Cake

Annabel Langbein's Christmas Fruit Cake

With just 23 sleeps left until Santa arrives it's officially time to break out the fruit mince, dust off the gingerbread cutters and get that Christmas baking underway. 

An integral part of any Christmas baking regimen is the all-important Christmas Fruit Cake. Fruit cake can be pretty polarising, with lovers and haters, but if you're in the latter group we think you just haven't found the perfect recipe! Team member Julia has shared her trusty fruit cake recipe from Annabel Langbein, which she says receives rave reviews every time. 

Best made a few weeks in advance, you still have time to whip up this beautiful cake and let the flavours develop until Christmas day, when you can gift it to a loved one or enjoy it yourself with a scoop of ice cream and a dollop of custard (okay we're drooling now!). Julia made hers last week and I'm sure you'll agree that it looks DELICIOUS!

Fruit cake has come a long way since it was used to break Christmas fasts in England centuries ago, and this recipe certainly proves it! Happy baking!

Annabel Langbein's Fruit Cake l Cook Time 2.5hrs plus soaking


  • 3 cups pitted prunes, halved and soaked overnight in 4 tbsp brandy or whisky
  • 250g butter
  • 1 cup sugar
  • 5 eggs
  • 2 cups plain flour
  • 1 tsp baking powder
  • 2½ cups mixed dried fruit
  • ⅔ cup finely chopped dried apricots
  • 1 cup raisins or sultanas
  • ¼ cup citrus peel, chopped
  • 60 whole blanched almonds, to decorate

Almond Paste

  • 1½ cups ground almonds
  • ½ cup caster sugar
  • 1 beaten egg


Preheat oven to 150°C fanbake. Grease a deep 21cm-diameter cake tin and line the base and sides with baking paper.

Beat butter and sugar until light and creamy then beat in eggs one at a time. Stir in flour and baking powder until smooth, then add dried fruit, apricots, raisins or sultanas, citrus peel and soaked prunes and mix until evenly combined. Transfer to prepared cake tin.

Bake for 2 hours or until a skewer inserted into the centre comes out clean.

While cake is baking, make Almond Paste by mixing all ingredients. Remove cooked cake from oven and cover with Almond Paste while still in the tin.
Decorate with almonds and return to oven until almonds are lightly browned (about 15 minutes).

Enjoy yourself or gift to loved ones!

x Team Crisp



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