• Prep Time 20 minutes
  • Bake Time 2 1/2 hours
  • Makes 3 cakes
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Fruit and Nuts
  • 1 cup chopped dried apricots
  • 3 cups raisins
  • 2 cups chopped candied pineapple
  • 2 cups candied cherries, halved
  • 2 cups mixed candied peel
  • 2 cups coarsely chopped pecans
  • 1 cup slivered almonds
  • 1 cup Robin Hood® Gluten Free All Purpose Flour Blend
  • Batter
  • 1 1/2 cups Robin Hood® Gluten Free All Purpose Flour Blend
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 1/4 cups butter, softened
  • 1 1/2 cups honey
  • 1 tbsp vanilla extract
  • 6 eggs

Serving Size: 3 cakes


Serving Size: 3 cakes

  • Fruit and Nuts
  • Combine all ingredients in large mixing bowl. Mix well to thoroughly coat fruit with flour.
  • Batter
  • Combine flour, baking powder, salt and spices. Mix well. Cream butter, honey and vanilla on medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Add dry ingredients on low speed, mixing just until blended. Stir in fruit and nut mixture. Mix well.
  • Spread batter evenly in prepared pans.
  • Bake in centre rack of preheated oven, 2 to 2 1/2 hours or until toothpick inserted in centre comes out clean. Cool in pans. Wrap well and store in cool, dry place.
  • Preheat oven to 275°F (140°C). Carefully place a pan of hot water on lowest oven rack. Grease three 9x5" (2 L) loaf pans, line with parchment paper and grease again.


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