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I made this Cake especially for my Father in Law, it was his birthday and his absolute favourite cake is a fruit cake. To make it extra special I made the icing using Caribbean Rum. You can make a round or square cake if you don’t have a bunt tin, or even 2 loaves. I used Whitworths Juicy dried fruits and walnuts to make this cake.

  • Serves:16
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2 tsp. apple cider vinegar
600g apple sauce
140ml vegetable oil
400g plain or spelt flour
300g coconut or golden cater sugar
3 tbsp. cacao powder
2 tsp bicarbonate of soda
½ tsp salt
1.5 tsp corn flour
2 tsp ground cinnamon
1 tsp. ground cloves
1 tsp ground allspice
150g raisins
150g chopped dates
400g mixed fruit and peel
200g glace cherries halved
200g chopped walnuts

To serve
Extra glace cherries
Pistachio nuts roughly chopped/or slivers
Edible silver stars
300g icing sugar
2-3 tbs dark Caribbean rum


Pre heat the oven to 140°C Fan

Lightly grease 25cm Bundt tin.

Combine the apple sauce, oil and apple cider vinegar into a bowl.

Sieve the cacao powder and flour into a large mixing bowl and Combine all the other ingredients, give it a good mix.

Add the wet mixture to the dry and stir to completely combine.

Pour into your prepared tin and bake for 1-1.5 hours, check with a skewer after 1 hour, if the skewer comes out clean its ready.
Leave to cool completely and turn out onto a serving dish or cake stand.

Combine the icing sugar with the rum add a little rum at a time until you reach the right consistence, not too runny.

Drizzle over the cake and top with the extra cherries, pistachios and sparkle

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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