by - July 17, 2017

I have a crave for fruits cake and couldn’t wait till next Christmas.

Moist Fruits Cake Recipe


250g butter
200g flour
100g almond meals
1 tsp mixed 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 (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.  Preheat your oven to 180 C.
2.  Grease and line 2 baking tins (Square tin: 21 cm x 14 cm).  Line inside with baking parchment, then wrap a double layer of paper/newspaper around outside and tie with string to secure.
3.  Sift together, flour, baking powder, almond meals and spices.
In a bowl of stand mixer, beat the butter and sugar until light and fluffy. Gradually add in egg yolks until nicely mixed together.
4.  Add in milk, jam, orange juice, orange zest and mix well.
5.  Fold in the flour mixture and add the soaked fruits and brandy.
6.  Beat egg white till stiff and fold into the batter.
7.  Pour into the prepared tins and bake for 70 minutes.
8.  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 for 6 weeks.  The longer you soak the fruits become more moist.  I baked before fruits that I soaked for 2 weeks and it turned up alright too.

Add more alcohol if dried fruits are too dry during soaking process.
I normally keep in the fridge for one week to let the cake set before cutting.

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  1. Hi, do u add all the 1000g of dried fruits?

  2. Hi Evelyn,

    Thanks for asking. Yes, I used all the 1kg dried fruits.

    Cheers 😊

    1. Thanks Yeanley. Would also like to check, do you know why most recipes do not separate the egg whites? Does separating the egg whites make the cake lighter?

    2. Sorry Evelyn for late response. Egg separation suppose to make the cake more soft.
      However, I have tried the whole egg method too and found that both methods yielded almost the same result.

      You may want to see my another recipe with whole egg method as below (This is the improved recipe from the above)

      Cheers :)

  3. Hi I have one more question. In all your recipes, if there is no mention of whether the temperature setting is with or without fan, do I take it as with fan?

    1. Hi Evelyn, Thank you for asking. It is top and bottom heat if I don't mention fan-forced mode.

      Cheers :)