• Preparation Time 20 minutes
  • Baking Time 2 1/2 hours
  • Makes 3 loaves
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Fruits & Nuts
  • 1 cup chopped dried apricots
  • 3 cups raisins
  • 2 cups coarsely chopped candied pineapple
  • 2 cups halved candied cherries
  • 2 cups mixed candied peel
  • 2 cups coarsely chopped pecans
  • 1 cup slivered almonds
  • 1 cup Robin Hood® Original All Purpose Flour
  • Batter
  • 1 1/2 cups Robin Hood Original All Purpose Flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 1/4 cups butter, softened
  • 1 1/2 cups honey
  • 1 tbsp vanilla extract
  • 6 eggs

Serving Size: 3 loaves


Serving Size: 3 loaves

  • Preheat oven to 275°F (140°C). Prepare three 9x5" (2 L) loaf pans: grease, line with aluminum foil and grease again.
  • Fruit & Nuts: Combine all ingredients in large mixing bowl. Mix well to thoroughly coat fruit with flour.
  • Batter: Combine flour, baking powder, salt and spices. Mix well. Cream butter, honey and vanilla on medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Add dry ingredients on low speed, mixing just until blended. Stir in fruit and nut mixture. Mix well.
  • Spread batter evenly in prepared pans.
  • Keeping pan of hot water in oven, bake for 2 to 2 1/2 hours or until toothpick inserted in centre comes out clean. Cool in pans. Remove foil. Wrap well and store in cool, dry place.


You made
that look

Don't forget to rate the recipe and browse more must-make recipes.
You know you want to.

snap a pic and show it off!
Check out these classic recipes from Robin Hood®
View all
Back to top