Go Back
A sliced three-layer vanilla cake revealing a vibrant mixed berry fruit cake filling, displayed on a wooden cake stand with individual slices on plates.

fruit cake filling

A rich, perfectly spiced, and deeply aromatic fruit cake filling that brings a professional, gourmet touch to any holiday dessert or layered pastry.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8
Course: Dessert, Filling
Calories: 210
Ingredients Method

Ingredients
  

  • 2 cups mixed dried fruits (raisins, sultanas, currants, candied citrus peel)
  • 0.5 cup dark brown sugar, packed
  • 0.5 cup fresh orange juice or dark rum
  • 1 large orange (zested)
  • 1 large lemon (zested)
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter
  • 1 tablespoon cornstarch (mixed with 2 tbsp water)

Method
 

  1. In a heavy-bottomed saucepan, combine the mixed dried fruits, dark brown sugar, orange juice, and citrus zest. Stir gently over medium heat until the sugar dissolves.
  2. Lower the heat to a gentle simmer. Stir in the cinnamon, nutmeg, and cloves. Cook for 10 minutes to allow the fruit to plump.
  3. Pour in the cornstarch slurry and stir continuously for 2-3 minutes until the liquid becomes a thick, glossy syrup.
  4. Remove from heat. Immediately stir in the unsalted butter and vanilla extract until fully incorporated.
  5. Transfer to a glass dish and cool completely to room temperature before layering into your cake.