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Christmas Fruit Cake


Recipe Info

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

Christmas just wouldn’t be Christmas without a fruit cake!


  • 220g sultanas
  • 175g currants
  • 230g raisins, chopped
  • 150g prunes, pitted and chopped
  • 190g glacé red cherries, chopped
  • 230ml brandy, 2 tablespoons extra
  • 180g butter, softened
  • 200g brown sugar, firmly packed
  • 2 tsps vanilla essence
  • 3 eggs
  • 100g pecans, chopped
  • 100g dark chocolate, chopped
  • finely grated rind and juice of 1 orange
  • 160g plain flour
  • 60g self-raising flour
  • 2 tsps mixed spice
  • 2 tsps ground cinnamon
  • 2 tsps ground nutmeg


Step 1

Add the fruit and brandy to a large bowl and stir to combine. Cover with plastic wrap and leave to stand overnight.

Step 2

Butter a deep 20cm round cake tin and line with two layers of baking paper (use a little butter between layers to help keep them stuck together). Preheat oven to 160°C.

Step 3

In an electric mixer, cream the butter, sugar and vanilla until light and creamy. Add eggs one at a time, beating well after adding each egg.

Step 4

Stir the fruit mixture, pecans, chocolate, orange rind and juice. Sift the flours and spices over the fruit mixture and stir until well combined.

Step 5

Spoon the cake mix into the tin and smooth the top.

Step 6

Bake for 21/2 - 3 hours or until a skewer inserted into the middle of the cake comes out clean.

Step 7

Leave cake in the tin, drizzle with extra brandy and wrap in a clean tea towel to cool slowly overnight.

Step 8

Remove from tin, wrap in a layer of plastic wrap, then a layer of aluminium foil and store in an airtight container. When ready to serve, sprinkle over some icing sugar.

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