betty's 1940's "allergy approved" fruit cake

Name: Betty's 1940's "allergy approved" Fruit Cake
Prep time: 23 h
Cook time: 1 h 30 min
Yield: 30
Cuisine: Italian
Ingredients: 2 pound(s) dried fruit of your choice (i like a mix of dates, prunes, figs and raisins); 2 1/2 cup(s) orange, pineapple or pine-orange fruit juice mixed with 1 teaspoon of almond, rum or brandy essence (your choice); 1 can(s) crushed pineapple, with juice; 2 1/2 cup(s) self raising flour; 1 teaspoon(s) baking powder; 2 teaspoon(s) cinnamon; 1 teaspoon(s) ground nutmeg; 1 cup(s) halved walnuts (optional); 1/2 cup(s) flaked almonds (for the topping)

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Betty Bramanis

Sydney

Updated on Dec 28, 2025

Ever had a guest or family member with multiple allergies? This fruit cake is: Dairy-free, egg free and sugar free (no refined sugar). This WW2 recipe utilises what was available back in the 1940's as part of wartime rationing and is over 100 years old. This boiled fruit cake must have the fruit boiled and left to sit overnight before proceeding - any less and it will lack the richness only found with sitting overnight. This cake is rich and dense filled with juicy fruit that has soaked overnight in fruit juice. This is delicious as part of a cheese platter, on its own or warmed with custard.

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An century old recipe made popular in WW2.

prep time 23 Hr

cook time 1 Hr 30 Min

method Bake

yield 30 serving(s)

Ingredients

2 pounds dried fruit of your choice (i like a mix of dates, prunes, figs and raisins)
2 1/2 cups orange, pineapple or pine-orange fruit juice mixed with 1 teaspoon of almond, rum or brandy essence (your choice)
1 can crushed pineapple, with juice
2 1/2 cups self raising flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 cup halved walnuts (optional)
1/2 cup flaked almonds (for the topping)

How To Make betty's 1940's "allergy approved" fruit cake

Step 1

DAY 1 - cut large fruit using kitchen scissors into pieces no larger than 1/3 inch (about 1 cm), add the halved walnuts (if using), and add to a heavy based saucepan. Pour over juice of choice (I like pine-orange best) and your choice of essence (I like almond best). Place over a low heat and bring to a simmer. Cook for 5 - 10 minutes. Let cool. Cover with a lid and leave overnight.

Step 2

DAY 2 - Pre-heat oven to 320 degrees F (160 degrees C). Add in the crushed pineapple and stir well. Add in the remaining ingredients and stir well.
Step 3

Pour into a well-greased and lined 9-inch (22cm) square tin. Cover with flaked almonds (if using) and pat down with your hands.
Step 4

Bake for 1 hour and 30 minutes. Allow to cool completely in the tin (this will take 5 - 8 hours).
Step 5

Remove from tin and store wrapped in foil and within a well-sealed container (like Tupperware). Serve in small pieces (it is super rich) and enjoy.
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