Prep 30 mins
Cook 3 hrs 30 mins
I have been making this particular fruit cake recipe for about 28 years now. It's a traditional cake for weddings, birthdays and Christmas in Australia. Although I submitted the original recipe, I personally would soak the fruit for a day or two in port or brandy before I baked the cake, as I like a really moist and boozy fruit cake. I double or triple the recipe depending on the size tins I will be using, and often make about 12 of these in varying sizes as gifts for Christmas.
- 8 ounces butter
- 8 ounces packed brown sugar
- 8 ounces flour
- 2 ounces self-rising flour
- 1⁄2 teaspoon salt
- 4 eggs
- 1⁄4 teaspoon nutmeg
- 3 tablespoons fruit juice or 3 tablespoons sherry wine or 3 tablespoons brandy
- 8 ounces sultanas
- 8 ounces currants
- 8 ounces seeded raisins
- 2 ounces mixed citrus peels
- 2 ounces chopped glace cherries
- 2 ounces dates
- 2 ounces almonds
- 1 teaspoon mixed spice
- 1 teaspoon cinnamon
- Line a 8-inch round, or 7-inch square tin with 3 layers of paper.
- Having said that, I find it easier to line it with one, then wrap the OUTSIDE of the tin in several layers of newspaper, tied with kitchen string.
- Weigh and measure ingredients.
- Sift flour salt and spices.
- Cream butter and sugar.
- Gradually add the eggs to the creamed mixture.
- Mix well.
- It may look a bit curdled at this stage, but that's OK.
- Add the fruit, nuts, then the flour and liquid.
- Stir gently and thoroughly. I do this with my (clean) hands.
- Place in the prepared tin, hollowing out the centre a little to allow for rising.
- You can decorate the top with blanched whole almonds now if you wish.
- Bake in a 325°F oven (decreasing the temp gradually as the cake cook) for 3- 3 1/2 hours.
- When baked, leave in the tin for at least 10 minutes before turning out-until completely cold is better though.
- This is good made in about October, and stored wrapped in foil in an airtight container until Christmas.
Made this Christmas cake a few weeks ago, and have been waiting not so patiently to try it. I have visitors from Canada at the moment and we had some last night. I used brandy (soaked in 1 1/2 cups overnight before I baked cake) and didnt use peel as Im not fussed on it, I just added more fruit. The 'soaked' fruit made the cake lovely and moist. Thanks Jan for a delicious Christmas cake recipe!
GREAT cake, Jan. I have to try and keep hubby from picking at it. Every couple of days he brushes the top with brandy. This was exactly the recipe he was looking for. Thanx!
Hey Jan this is the first time Ibaked a fruit cake...baked it on the 30th of dec.....I soaked the dried fruit in brandy for about a week.....i baked in two small loaf pans......they came out u well baked:-) afer going through many many recipes I decided on yours and im not disappointed ! i wrote it down in my recipe book so will bake again:-) thankyou !!