Best-ever Christmas fruit cake recipe

Let that dried fruit soak up all the butter and sherry flavours. Yum!

  • 25 mins preparation
  • 2 hrs 5 mins cooking
  • Serves 10
  • Print
Nothing says Christmas like a dense, plump fruit cake loaded with nuts, fruits, spices and cheeky splash of sherry.


  • 1 kilogram mixed dried fruit, chopped coarsely
  • 250 gram butter, chopped coarsely
  • 1 1/4 cup (275g) firmly packed brown sugar
  • 1 cup (250ml) sherry (or 50ml brandy essence combined with 200ml water)
  • 1/4 cup (60ml) water
  • 2 teaspoon finely grated orange rind (or 1 teaspoon orange essence)
  • 4 eggs, lightly beaten
  • 1 1/2 cup (225g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 2 teaspoon mixed spice
  • 1/2 cup (60g) pecans
  • 3/4 cup (105g) macadamias


  • 1
    Line a deep 22cm round cake pan with three layers of baking paper, extending paper 5cm above side.
  • 2
    Combine fruit, butter, sugar, 3/4 cup of the sherry (or the brandy essence mixture) and the water in a large saucepan; stir over medium heat until butter is melted and sugar dissolved. Bring to the boil, remove from heat; transfer to a large bowl; cool.
  • 3
    Preheat oven to 150°C (130°C fan-forced).
  • 4
    Stir rind (or orange essence) and eggs into the fruit mixture, then the sifted dry ingredients. Spread the mixture into the pan and top with nuts.
  • 5
    Bake cake for about 3 hours. Brush hot cake with remaining sherry; cover with foil; cool in pan overnight.

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