Easy Christmas fruit cake recipe to make at home. This winning, traditional festive dessert recipe is great for a crowd.
Ingredients
1kg mixed dried fruit
2/3 cup brandy or orange juice
2 1/2 cups plain flour
1/2 cup self raising flour
1 teaspoon mixed spice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
250g Western Star Unsalted Butter, softened
1 1/2 cups brown sugar
1 teaspoon vanilla extract
4 eggs, lightly beaten
1-2 tablespoons brandy, extra, optional
Method
Combine the dried fruit and brandy and stand, covered for up to 1 month or at least overnight, stirring occasionally (if using orange juice, stand in refrigerator overnight only)
Butter and line the base and sides of a 20cm round cake pan with baking paper and preheat oven to 140°C
Sift together the flours and spices
Cream together the butter and sugar until light and fluffy. Add the vanilla and then gradually add the eggs, beating well between each addition. Fold in the fruit and flour in 2 batches. Spoon cake mixture into the prepared pan and flatten the top. Bake for 3 3/4 - 4 hours or until cooked when tested with a skewer. Brush with extra brandy if desired. Cool in pan and then store in an airtight container until required
Tips & Hints
Makes 1 x 20cm cake.
Cake may be baked in a 22cm round cake pan but the cooking time will be 3 1/4 -3 1/2 hours. Fruit cake should be stored in an airtight container, in original baking paper and wrapped in foil, if desired, in a cool, dark cupboard. It can keep for at least 2 months if stored correctly.