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Shortbread fruit & almond slice

Shortbread fruit & almond slice

Auntie Annie’s shortbread fruit & almond slice is such a lovely bake and so flipping easy. 

A beautiful shortbread base with a layer of fruit and then topped with a layer of moist almond topping. 

It’s so good! 


Finished off with a sprinkling of Almonds!

Perfect with a cuppa (It’s also sturdy enough for lunch boxes or a picnic!).

Go on treat everyone with an old fashioned slice of deliciousness

Traditional Shortcake Slice 

I’d call it traditional an old fashioned kinda bake – and I LOVE it.

Similar to a Bakewell slice but not quite!


So what is a Bakewell tart?

 well as Wiki points out  it’s is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds.

It is a variant of the Bakewell pudding but although closely associated with the town of Bakewell in Derbyshire, there is no evidence that it originated there!

Auntie Annie’s shortbread, fruit & almond slice

Auntie Annies Shortbreab, Fruit & Almond Slice

This is different as it has a layer of fruit rather than jam!

Still as yummy!

It’s my Auntie Annie’s Recipe and it’s one that is perfect for the cake tin! (If it lasts that long)

Other Bakes 

If you like almonds bakes I think you are sure to love my Easy Cherry Frangipane – it’s a little bit cheaty – but no-one will ever know!

cherry frangipane

Have a go and please let me know what you think to Auntie Annie’s shortbread fruit & almond slice ?!

It’s good!

Love Cx



  • 175g Butter
  • 250g Plain Flour
  • 75g Caster Sugar
  • 75g Sultanas
  • 100g Glace Cherries (roughly chopped)



  • 100g Butter (softened)
  • 100g Caster Sugar
  • 2 Eggs
  • 100g Ground Almonds
  • few drops Vanilla Essence
  • 50g Flaked Almonds
  • Icing Sugar for Dusting

Preparation Method

  1. Pre-Heat Oven 180C/350F/Gas 4 Method
  2. Grease and line a 20 x 30cm tin
  3. For the base, rub the butter into the flour using your finger tips, stir in the sugar and then lightly press into the base of the greased & lined tin.
  4. Sprinkle the sultanas and cherries over the base and press lightly
  5. For the topping, cream butter & sugar together until pale & fluffy and ten beat in the eggs, followed by ground almond & vanilla essence
  6. Spread the topping carefully over the fruit & sprinkle with flaked almonds.
  7. Bake for approx. 40 minutes.
  8. Leave to cool in tin, remove, dust with icing sugar and cut into slices or square



Marta says:
Beautiful cake! #recipeoftheweek
    Clare x says:
    Thanks Marta - it's de-lish!!!
Angela / Only Crumbs Remain says:
I absolutely love the sound of this Clare - I can never get enough of frangipane bakes! Yum! Thankyou too for joining in with #BakingCrumbs :-) Angela x
Kat (The Baking Explorer) says:
This looks and sounds delicious - fruit and almond go so well together!
Jill says:
Good recipe but I'm going to try almond extract instead of vanilla next time to make it more almondy.
    Clare x says:
    Great Idea - let me know how it works Jill CX thanks for your comment
Emily says:
Lovely! Switched Jam for dried fruit for a real Bakewell take 🙂