One-Pan Fruitcake
One-Pan Fruitcake
Open in full-screen mode

One-Pan Fruitcake

30 MIN
1 H
15 MIN
10 to 12
10 to 12 servings



  1. With the rack in the middle position, preheat the oven to 325°F (165°C).
  2. In a bowl, combine the flour, almond powder, baking powder and spices. Set aside.
  3. In a 10-inch (25 cm) cast iron skillet over medium heat, melt the butter with the brown sugar, orange zest and juice, sherry and dried fruit. Stir well and bring to a boil. Let simmer over medium heat for 10 minutes. Remove from the heat and let rest for 15 minutes.
  4. Add the eggs and combine well. Gradually stir in the dry ingredients and the almonds.
  5. Bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Brush the surface of the cake with the almond liqueur. Let cool completely.
  6. The cake will keep for 1 week under a cake dome.


  1. Awesome...easy...packed with flavour...freezes well...great with Port Wine!!

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.