Christmas Fruit Cake Recipe

Constance Estate Lemon Coconut Oil is a great addition to your typical Christmas Fruit Cake. Check out our Christmas Fruit Cake recipe here:

Ingredients

  • 1 cup Constance Estate Lemon Coconut Oil, plus more for greasing
  • 2 cups  all-purpose flour, sifted
  • 1 cup  granulated sugar
  • 1 cup brown sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 cup milk
  • 3 eggs
  • Grated zest of 1 lemon
  • 1 cup mixed fruit
  • 1/2 cup red glace cherries
  • ½ cup blanched almonds

Directions

  • Preheat an oven to 350°F. Grease a 9-inch (23-cm) round cake pan, line the bottom of the pan with parchment paper, then grease the parchment.
  • In a medium bowl, whisk together the flour, both sugars, the baking powder and salt. In a large bowl, whisk together the coconut oil, milk, eggs and lemon zest, then whisk in the flour mixture until combined. Using a spatula, fold in the fruits.
  • Pour the batter into the prepared pan and place almonds on top.
  • Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let cool 10 minutes, then invert the cake onto the rack and let cool completely.