Prince Maurice - Fruit Cake

Prince Maurice’s Fruit Cake


  • Butter 100g (soft) + 10g for the tin 
  • Icing sugar 60g
  • Eggs 2
  • Flour 65g
  • Heaping tsp baking powder 2
  • Raisins 65g
  • Shelled walnuts, coarsely chopped 50 g
  • Candied cherries 5
  • Dried figs, chopped 50g

Serves 4 

Preparation time: 35 minutes
Cooking time : 50 minutes

Preheat oven to 160 °C.

Whisk the butter and icing sugar in a bowl until pale and fluffy. Add the eggs one by one, still whisking, until you get a smooth batter. If the batter is not smooth enough, whisk it over a pan of simmering water for a few moments.

Break the cardamom pods in 2, extract the seeds. Mix the flour, baking powder, cardamom seeds, raisins, figs and walnuts. Add this to the batter.

Butter a cake tin and cover the inside with parchment paper; the paper should cover the bottom and two long sides of the tin, and reach slightly higher than the edges of the tin to facilitate unmoulding. Bake for about 50 minutes. Test doneness by inserting a thin knife blade into the cake: it should come out clean.

Once the cake is out of the oven, unmould it and let it cool on a rack.

Baking this cake in a low oven enhances all the flavours, particularly the sweet butter taste.