A fruit cake that doesn't need aging

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 fruitcakes
Author Connie Veneracion


  • 2 large eggs
  • 1/2 cup white sugar
  • 1/4 cup loosely packed dark brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1/8 cup full fat milk
  • 1/2 cup palm oil
  • 1/8 cup rolled oats
  • 1 and 1/8 cups all-purpose flour sifted
  • 1 cup mashed overripe bananas (I used 4 lacatan)
  • 1/3 cup dried cranberries
  • 1/3 cup dried blueberries
  • 1/2 cup whole cashew nuts
  • 1/2 cup blackcurrant vodka


  • Preheat the oven to 350F.
  • Grease and flour two small loaf pans. Skip this step if using non-stick bakeware.
  • In a mixing bowl, whisk together the eggs, sugars, salt, baking powder, baking soda, cinnamon, nutmeg, allspice and cloves.
  • Pour in the milk and oil.
  • Stir in the oats and flour.
  • Fold in the mashed bananas until the mixture is uniform in texture.
  • Fold in the dried berries and nuts.
  • Divide the cake batter between the two loaf pans.
  • Bake at 350F for 35 to 40 minutes or just until a skewer inserted at the center comes out with just a few fine crumbs clinging to it.
  • Take the cakes out of the oven. Using a skewer, poke holes all over the cakes going all the way through to the bottom.
  • Slowly pour blackcurrant vodka over the cakes.
  • Cool the cakes in the pan.
  • When the cakes have cooled, remove them from the pans. Wrap in cling film and cool for at least six hours before slicing.