Fruit cake

Fruit cake


4 people made this

About this recipe: This fruit loaf needs to mature for at least 1 day before consuming. They can be kept for upto 4 weeks if wrapped very tightly. Enjoy thickly sliced for afternoon tea or elevenses.


Makes: 2 loaves

  • 240g dried cranberries
  • 140g dried apricots, finely chopped
  • 140g sultanas
  • 180g cut mixed peel
  • 115ml brandy
  • 225g butter, at room temperature
  • 280g caster sugar
  • 4 large eggs
  • 1/4 teaspoon orange extract
  • 2 teaspoons baking powder
  • 450g plain flour
  • 1 teaspoon salt
  • 225ml orange juice
  • Glaze
  • icing sugar
  • orange juice

Prep:25min  ›  Cook:1hr20min  ›  Extra time:1day resting  ›  Ready in:1day2hr45min 

  1. Preheat oven to 160 C / Gas 2 1/2. Grease two loaf tins.
  2. If the dried fruit has been preserved with sulphur, place in a bowl and pour over hot water. Drain and repeat. Drain well, then pat dry with kitchen towels.
  3. Mix together cranberries, apricots, raisins and mixed peel with brandy. Heat in the microwave for 1-2 minutes. Set aside and let cool.
  4. Beat together butter and sugar until light and fluffy. Gradually add eggs, one at a time, beating well after each addition. Stir in orange extract.
  5. In a separate bowl, mix together baking powder, flour, salt and orange juice. Gradually mix into the batter.
  6. Stir in soaked dried fruit and leftover brandy into batter. Divide batter into prepared loaf tins and smooth out tops.
  7. Bake in preheated oven for 80-90 minutes or until a skewer comes out clean when inserted in the middle. If the cake browns too fast, place foil over the top and continue to bake. Allow to cool.
  8. Meanwhile, make the glaze by mixing enough icing sugar and orange juice to make a thick smooth glaze. Brush over the tops of the cakes and let set.
  9. Once set and cool, wrap tightly in foil and let mature for 1 day, before slicing and enjoying.

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