PROBUS Club of Durham West

Sharing Our Recipes


I found this recipe for Fruitcake from Scratch in a Skillet in the Toronto Star in the Chef Ricardo: Food Section some time ago… maybe last year. I have tried it a few times but used my springform pan. I remember my Irish Grandfather who lived to the age of 98 had Fruitcake every day of his life for afternoon tea with a great slab of butter spread across the top and then he went out and walked everywhere around Edmonton, I’m sure, with a thick slab in his hankie pocket. It is not “The Big Guys” favourite but I love Fruitcake.

The beauty is you can customize the fruits and peel or just do raisins, plus, it is done in a few hours and you can customize the liquid drizzle… a little for the cake and a little for me!


1 ¼ cup unbleached all-purpose flour

1 cup ground almonds

1 tsp baking powder

¼ tsp ground nutmeg

¼ tsp ground cinnamon

¼ ground ginger

½ cup unsalted butter

1 cup brown sugar, lightly packed

1 orange zest, finely grated

½ cup sherry or port

½ dried figs, diced

½ dried apricots

½ cup dried cranberries

½ cup golden raisins

½ cup sultana raisins

½ cup dried currants

3 eggs, beaten

1 cup roasted almonds, chopped

3 Tbsp almond liqueur – or more


Oven rack in the middle position and preheat to 325 F.

In a bowl, combine the dry ingredients.

In a 10” cast iron skill, over medium heat, melt the butter with the brown sugar, orange zest, juice, sherry and dried fruit; stir well until a low boil. Simmer for 10 minutes. Remove from heat and let sit for 15 minutes. Add the eggs and mix well then add the dry ingredients and almonds.

Move to the oven for 45 minutes or until a toothpick inserted comes out clean. Remove from the oven; brush the surface with almond liqueur. Cool completely.

Cake will only stay on the counter for a short-time if “The Big Guy” is skulking around the kitchen. He smells the glazes.


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