By Martha Ebro, Pastry Chef, The Westin Bayshore, Vancouver
Posted November 9, 2025 12:38 pm
1 min read
Descrease article font size
Increase article font size
Recipe
Travel Fruit Cake
Fruit Soaker:
215g Dried Pineapple
125g Raisins
125g Golden Raisins
120g Chopped Dates
120g Candied Citrus Peels
170g Glaced Cherries
65g Candied Ginger
130g Dried Apricot
170g Grand Marnier
**Allow to soak for 3 days
75g Chopped Walnuts
75g Chopped Pecans
75g Chopped Almonds
**Add in nuts and set aside.
Get breaking National news
For news impacting Canada and around the world, sign up for breaking news alerts delivered directly to you when they happen.
For the Cake:
365g All Purpose Flour
3g Salt
1t. Cinnamon
¼ t. All Spice
¼ t. Nutmeg
3g Baking Powder
12 g Cocoa Powder
**Sift together then set aside.
225g Butter
425g Brown Sugar
85g Golden Syrup
Story continues below advertisement
**Cream together until light and fluffy
4 Eggs
113g Apple Cider
Trending Now
-
Trailer Park Boys actor Mike Smith charged with sexual assault for 2017 incident
-
Ostrich cull complete at B.C. farm, flock of birds shot dead, CFIA says
**Add in eggs one at a time.
Then continue mixing until well combined. Alternatively, add the dry ingredients to the apple cider.
Add in glazed fruit mix and transfer to a baking pan and bake at 325°F for 20 – 25 minutes (for mini loaves).
Brush with Grand Marnier while still hot.
Cake is best served after 3 days.
More on Lifestyle
More videos
