Moist Fruitcake

READY IN: 5hrs
Recipe by PJ 41347

A really moist, rich fruit cake that tastes great and keeps well, ideal for Christmas or any other occasion. Can be made 2-3 months before required. Be sure to soak the fruit overnight.

Top Review by max m.

Thank you thank you<br/>I have never baked a cake in my life and i am 72<br/>I can cook most things well but not cakes<br/>For the first time in my life I followed the recipe as written<br/>I cannot tell a lie i purchased the fruit in a kilo bag from the supermarket<br/>everything went fantastic but I must admit i soaked the fruit and prunes for only three days in a fair<br/>amount of Brandy,Rum and Blackberry liquer<br/>cooked it for the said time and tested as stated<br/>have had a little sliver to taste and i am amazed<br/>Only problem is I think is no Driving for at least 4hours after a slice of this cake<br/>thank you again<br/>and cheers from australia

Ingredients Nutrition


  1. Place dried fruit, golden syrup, brandy and rind in a large bowl cover and stand overnight.
  2. Grease a deep 20cm square cake pan, line with 3 layers of paper, allow paper to come 5cm above the sides of the pan.
  3. Cream butter and sugar in small bowl with electric mixer until creamy, Add eggs one at a time, beat well between each addition. The mixture may curdle but this will not affect the end result.
  4. Add soaked fruit, flour and mixed spice to butter mixture and mix thoroughly.
  5. Spoon mixture into pan and drop pan onto bench to settle contents.
  6. Bake at 140°C for 4 hours turning pan a quarter turn several times through the cooking time to allow it to cook evenly,.
  7. If the cake starts to over brown on top, cover lightly with foil.
  8. Remove cake from oven when cooked and brush top with extra brandy, allow to cool in pan.
  9. When cool remove from pan and wrap in clear plastic and store in a airtight tin or wrap in foil.

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