Harry Eastwood’s honey breakfast fruit cake Recipe

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  • Dairy-free






25 min


35 min

This guilt-free fruit cake with no added butter or oil, contains healthy ingredients like honey, nuts and butternut squash, which make it really sticky and sweet – delicious!


  • 100g plain flour
  • 120g ground almonds
  • ¼tsp salt
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 200g runny honey
  • 3 medium free-range eggs
  • 250g butternut squash, peeled, de-seeded and finely grated
  • 1tsp almond extract
  • Finely grated zest of 1 lemon
  • 100g golden raisins
  • 100g dried cranberries
  • 100g blanched almonds, chopped
  • You'll also need:
  • 22cm square x 5cm deep) brownie tin


  • Preheat the oven to 180ºC/350ºF/gas 4.

  • Brush a brownie tin with a little vegetable oil. Line the tin with parchment paper. Trim the paper to fit the tin. Brush the paper with a little more oil to prevent sticking.

  • Combine the flour with the ground almonds, salt, baking powder and bicarbonate of soda into a large mixing bowl. Make a well in the centre.

  • Warm the honey until it is hot and runny. You can either do it in a small saucepan or in the microwave.

  • In another bowl, beat the eggs with the hot honey with a balloon whisk.

  • Add the grated butternut squash, almond extract and lemon zest before mixing to combine.

  • Pour the honey, eggs and pumpkin mixture in the well you have made from the dry ingredients. Gradually incorporate them together with the help of a balloon whisk until you have a loose, wet dough.

  • Finally fold the raisins, dried cranberries, and almonds into the mixture with the help of a spatula.

  • Tip the cake batter into the prepared tin and cook in the middle of a hot oven for 35 min until risen and golden.

  • Let the cake rest and cool, then it’s ready to enjoy.

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Top Tip

This cake can be eaten for breakfast or on the go: simply wrap it up in cling film and take it with you. This cake keeps for a week wrapped in cling film.