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.
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!
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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!
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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 !!
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