Tuesday, 18 July 2017

I couldn’t wait to taste this fruit cake as it is made from dried fruits I have been soaking in brandy and rum since last Christmas. I just baked it last week and the cake is set now and ready to eat. I used the same “Moist Fruit Cake” recipe that I shared last year. However, added one extra step this time whereby I boiled the soaked dried fruits with orange juice and a little more alcohol before adding it to the cake mixture.  I must say it is indeed delicious and worth to wait:)

Merry Christmas!

Yields: 1 (18 cm round cake) and 1 (20 cm round cake)


250g butter
200g flour
100g almond meals
1 tsp mixred spice (Cinnamon, nutmeg, cloves, ginger and coriander)
2 tbsp jam/marmalade
5 eggs
5 tbsp brown sugar
1 tsp vanilla extract
1 tsp baking Powder
1/2 cup fresh milk
2 tbsp rum
1000g mixed dried fruits - cranberry, golden raisin, dark raisin and apricot (soaked in 1/4 cup or more of rum/brandy for 2 – 3 weeks or up to 1 year)
Juice and zest (outer orange skin) of one orange




1.  Put dried fruits, orange zest, orange juice and 2 tablespoon of rum in a large pan and boil over a medium heat then lower the heat and simmer for 5 mins. Stir occasionally. Leave to cool before baking.

2.  Preheat your oven to 180 C.

3.  Grease and line 2 round baking tins. Line inside with baking parchment, then wrap a double layer of paper/newspaper around outside and tie with string to secure.

4.  Sift together, flour, baking powder, almond meals and spices.

5.  In a bowl of stand mixer, beat the butter and sugar until light and fluffy. Gradually add in egg yolks until nicely mixed together.

6.  Add in milk and jam, mix well.

7.  Fold in the flour mixture and add the soaked fruits and brandy.

8.  Beat egg white till stiff and fold into the batter.

9.  Pour into the prepared tins and bake for 70 minutes.

10.  Allow to cool in the tin before turning out onto a wire rack. When cold, wrap the cake tightly in a double layer foil or clingfilm in an airtight container and keep in the refrigerator (up to several months).


I soaked the dried fruits in rum and brandy for one year in an air tight container that I kept refrigerated. I would check the dried fruits frequently and add more alcohol as it got soaked up.

I normally leave cake in the fridge for one week to let it set before cutting. The hardest part of the whole recipe is to wait patiently for the cake to set!

As you can see I did not use cherry in my mixed dried fruits.  I find it is not that healthy as a lot of coloring added.

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