Fruit Brazil Butter Cake by John Hooton


Small (23.2" x 15.5")


Sizing Information

Small 23.2" x 15.5"
Medium 33.1" x 22.0"
Large 46.9" x 31.2"
Note: Includes a 3/16" white border


  • Printed on 185gsm semi gloss poster paper
  • Custom cut to three maximum sizes – A2, A1 & A0
  • 5mm white border to assist in framing
  • Tack them to your bedroom door, or frame

I have only ever made two cakes in my life and this is the second of them. :-) The first, a simple cherry cake got scoffed before I had a chance to reach for the camera. This one from an old recipe book, cribbed with a slight twist, was a little more ambitious and full of ingredients that I like, so I gave it a whirl. Apart from having to Google ‘How to roll marzipan’, everything went pretty smoothly if somewhat slowly as it was all new to me. My wife preferred the cherry cake, but she did like the photo.

Photographed by a N.E. facing window in my living room.

Fruit Brazil Butter Cake

175g (6oz) Butter
175g (6oz) Caster Sugar
3 Medium Eggs, beaten
50g (2oz) Glazed Cherries or Candied Lemon Peel, finely chopped
125g (4oz) Dried Apricots cut into small pieces
125g (4oz) Sultanas
125g (4oz) Brazil Nuts, roughly chopped
125g (4oz) Plain Flour
125g (4oz) Self Raising Flour
Apricot jam, sieved and melted
Zest of 1 Lemon
250g (8oz) Marzipan and Brazil Nuts to decorate

Line a 20.5cm (8 inch) round cake tin or a long cake tin with buttered greaseproof paper, or grease the inside of the tin and dust with flour.

Whisk the butter and sugar together in a bowl until pale and fluffy. Gradually add the beaten eggs, beating all the time.

Mix the chopped cherries, apricots, sultanas, chopped nuts and lemon zest together.

Sift the plain and self-raising flours and fold into the whisked mixture, then add the fruit and nuts. Spoon into the prepared tin.

Bake in the oven at 180°C (350°F) mark 4 for 1¼ hours (cover with foil after 40 minutes if the top is becoming too brown). Cool a little then turn out onto a wire rack.

Heat the apricot jam and sieve it in to a small bowl. Brush the top of the cake with the apricot glaze, and then cover with rolled-out marzipan. I found that rolling it between two sheets of cling film saves a lot of woe. Trim and crimp the edges and cut a diamond pattern. Place a sliced nut in each square. Grill the cake carefully until evenly browned.

Note that candied lemon peel can be used in place of the glazed cherries for an individual touch of lemon tang.

Technical Details:

Camera: Nikon D3
Lens: Nikkor 24-70mm f/2.8
Focal Length: 48mm
ISO: 200
Exposure: 1/2 sec at f/18
Lighting: Window Daylight
Post Processing: Photoshop CS3

© 2009 John Hooton Photography

Retired Professional Photographer, web designer, software developer, still dabbling in photography and all things technical!

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  • Sharon Perrett
    Sharon Perrettalmost 6 years ago

    Wow, that sure looks good, nice capture John, now send me some please so I can test your cooking too :))

  • No problem, I’ll email it to you!

    – John Hooton

  • Hans Kawitzki
    Hans Kawitzkialmost 6 years ago

    Well now,that looks yummy and thanks for the recipe I will print it out for my wife :)

  • You are most welcome Hans. :-)

    – John Hooton

  • GailD
    GailDalmost 6 years ago

    Looks good enough to eat John. Good on you for having a go. The photograph is great too.

  • It tastes very good but was slightly dry. Must get an oven thermometer sometime! :-)

    – John Hooton

  • micheleirene
    micheleirenealmost 6 years ago

    Ohhhh! Looks delightful John! I am not one for sweet stuff but this sure does look good! And it looks like a shot you would see in a magazine as well. Beautiful :)

  • Thank you kindly Shelly. I must admit I am more of a savoury person too, which is why I’ve only made two cakes, but who cares, as long as the picture looks good, that’s the main thing!

    – John Hooton

  • Daniel Sorine
    Daniel Sorinealmost 6 years ago

    Looks great. Can you e-mail me a slice?

  • I tried emailing one to somebody earlier, but unfortunately it got stuck at my ISP as it was more than 2 megabytes, megabyte – bite get it? Ha ha, oh well please yourself!

    – John Hooton

  • Squealia
    Squealiaalmost 6 years ago

    Looks damned tastey to me!

  • A bit dry – would 1/2 cup of milk help?

    – John Hooton

  • Squealia
    Squealiaalmost 6 years ago

    Oh no idea! I don’t bake cakes as i am fat enough without baking cakes LoL!!!!!

  • I don’t need any more calories than I already consume I confess! I have Googled dry cake and it seems that an oven thermometer might help as could the chefs ‘cheat’ of putting the tin in a tray of water. Cake making looks to be quite an art form and challenging to get things perfect. I will persevere!

    – John Hooton

  • Ellen van Deelen
    Ellen van Deelenover 5 years ago

    Interesting photo….I dont bake cakes anymore, but i use to do so. Now i buy them already ready. (is that good eglish?)

  • Thanks Ellen. Your English is fine, better than many English people! The usual term for ‘already ready’ is ‘ready made’. :-)

    – John Hooton

  • Ellen van Deelen
    Ellen van Deelenover 5 years ago

    Thanks for letting me know:)
    So, i always buy ready made cakes and other nice things.

  • Perfect!

    – John Hooton

  • LorenaLo
    LorenaLoover 5 years ago
    Wonderful shot and presentation…All I can say John is so yummy yummy

    Can I have a piece of that cake? ;o)))) Many congratulations, Excellent photographer and Wonderful chef.. what delicious life!!

  • With comments like that you have an open invite to tea anytime! :-)

    – John Hooton

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