Carol Lee's jewelled gingerbread fruitcake from Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and Candy (page 31) by Jennifer Lindner McGlinn

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crème Anglaise

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought candied orange peel and candied lemon peel for the book's "Candied orange peel" and "Candied lemon peel" specified in this recipe. Can substitute dark rum for whiskey. Store the cake for at least 3 weeks before eating.

  • Flutefish on December 31, 2025

    This is the best fruitcake I’ve ever had, and I’m married to a Brit so I’ve had plenty of Christmas fruitcake. (He also thought it was the best fruitcake ever.) I will never need another recipe!

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