Christmas eve fruit cake

  • 2 hrs 30 mins cooking
  • Serves 16
  • Print


Christmas eve fruit cake
  • 4 cup (750g) mixed dried fruit
  • 185 gram butter, chopped coarsely
  • 3/4 cup (165g) firmly packed brown sugar
  • 1/2 cup (125ml) brandy
  • 1 tablespoon honey
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 3 eggs
  • 2 teaspoon mixed spice
  • 1 1/4 cup (185g) plain (all-purpose) flour
  • 1/4 cup (35g) self-raising flour


Christmas eve fruit cake
  • 1
    Wash the fruit in a colander, drain; place fruit into a large saucepan. Add butter, sugar, brandy and honey. Stir over medium heat until butter is melted and sugar dissolved; stir in soda, cool.
  • 2
    Line a deep 20cm (8-inch) round cake pan with 3 layers of baking paper, extending paper 5cm (2 inches) above side of pan.
  • 3
    Preheat oven to 150°C (130°C fan-forced).
  • 4
    Stir eggs and sifted spice and flours into fruit mixture; spread into pan. Bake cake about 2 hours or until cooked when tested.
  • 5
    Cover hot cake with foil, wrap in a clean towel; cool in pan overnight.


This cake also can be made up to 6 months ahead. Turn it into an emergency Christmas pudding by brushing with liqueur, heating in the microwave and serving with ice-cream or custard.

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