Dessert

Fruitcake with Apricot Butter Icing Recipe

ByJack Voss December 5, 2025December 5, 2025

Introduction

This classic fruitcake is rich with mixed dried fruits and warming brandy, making it a perfect festive treat. Topped with a glossy apricot butter icing, it strikes a lovely balance of sweet and tangy that’s sure to delight.

A round cake with thick, cream-colored frosting evenly covering the outside and top, decorated simply with green holly leaves and red berries placed in the center on top. One large slice is cut out, showing three layers inside filled with dense cake packed with dark raisins or dried fruit, creating a textured contrast with the smooth frosting. The cake sits on a white cake stand with a subtle design, positioned on a white marbled surface with a silver knife to the side and some crumbs scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g butter, softened
100g whole almonds
200g plain flour
200g icing sugar
4 medium eggs
700g mixed dried fruits
25ml brandy
150g butter, softened (for icing)
150g apricot jam
275g icing sugar, sifted (for icing)

Instructions

Step 1: Heat the oven to 160C (140C fan) or gas mark 3. Grease a deep 20cm round cake tin with a little butter, then line it with greaseproof paper or baking parchment. Wrap a couple of sheets of newspaper around the outside of the tin and secure with string to help insulate the cake during baking.
Step 2: In a food processor, pulse the almonds and plain flour together until the mixture resembles coarse crumbs. In a separate bowl, beat the softened butter and icing sugar until light and fluffy.
Step 3: Beat the eggs in one at a time, mixing well after each addition. Gently fold in the almond and flour mixture, followed by the mixed dried fruits and brandy, until evenly combined.
Step 4: Spoon the batter into the prepared cake tin and level the surface with the back of a spoon. Bake in the preheated oven for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean.
Step 5: Allow the cake to cool completely in the tin before removing it.
Step 6: To make the apricot butter icing, beat the softened butter, apricot jam, and sifted icing sugar together until pale and smooth. Take care not to overbeat or let the butter get too warm, as this can cause the icing to split.
Step 7: Spread the icing evenly over the cooled cake using a spatula or palette knife. Let the icing set in a cool place, but avoid refrigeration to keep the texture just right.

Tips & Variations

For an extra moist cake, soak the dried fruits in brandy overnight before mixing.
Swap the apricot jam for orange marmalade for a citrusy twist in the icing.
Use blanched almonds if you prefer a smoother texture without almond skins.

Storage

Store the fruitcake in an airtight container at room temperature for up to two weeks. The icing helps keep it moist and flavorful. If storing longer, wrap it well and freeze for up to three months. Thaw covered overnight and bring to room temperature before serving.

How to Serve

A round cake standing on a white cake stand with a textured edge, showing one slice removed to reveal the inside; the cake has two layers covered fully in creamy off-white frosting with a slightly rough texture, while the inside is packed with dark dried fruits and light brown cake crumb, topped with a sprig of green holly leaves and red berries for decoration. The background is a white marbled surface with a knife beside the cake and some cookies in the front right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without brandy?

Yes, you can substitute brandy with orange juice or apple juice for a non-alcoholic version. The flavor will be slightly different but still delicious.

How do I know when the fruitcake is fully baked?

The cake is done when a skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid underbaking to ensure the dense fruit mixture is cooked through.