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Christmas Fruit Cake


Recipe Info

  • Servings : 6
  • Cook Time : 3:00 h
  • Ready In : 3:00 h

The ultimate homemade Christmas dessert and a great idea as a food gift.


  • 600g sultanas
  • 400g raisins
  • 200g currants
  • 100g glacé cherries, quartered
  • 100g glacé orange slices, finely chopped
  • 80g glacé ginger, finely chopped
  • 290ml brandy
  • 11⁄2 cups plain flour
  • 1⁄2 cup self-raising flour
  • 2 tsps mixed spice
  • 1 tsp ground ginger
  • 250g butter, softened
  • 1 cup dark brown sugar
  • 4 eggs
  • 2 tbsps orange marmalade
  • Icing sugar, to serve


Step 1

Place the dried fruit, glacé fruit and 1 cup of brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.

Step 2

Lightly grease a 9cm x 20cm cake pan. Line base and sides with brown paper and baking paper. Preheat the oven to 150°C. Sift the flours and spices into a bowl. Using electric beaters, cream the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the marmalade and 1 tablespoon of flour mixture and beat until well combined. Using a large metal spoon, fold the remaining flour mixture into the butter mixture.

Step 3

Add the fruit mixture to the butter mixture and stir until combined. Press into the pan and smooth the surface. Tap the base of pan on a workbench to settle fruit and remove air bubbles.

Step 4

Cover the cake with 3 layers of brown paper. Bake for 3 to 31⁄2 hours or until a skewer inserted into the centre comes out clean. Drizzle the remaining 2 tablespoons of brandy over the cake while still hot. Wrap the cake pan in a clean tea towel and allow to cool completely. Remove the cake from pan and dust with icing sugar using stencils to create shapes on top. Serve.

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