Night-before-Christmas fruit cake

Forgot to make your cake weeks ago? Don't fret - this one can be prepared the night before.

  • 20 mins preparation
  • 55 mins cooking
  • Makes 25 Item
  • Print
With no soaking of fruit required this Christmas fruit cake can be prepared the night before.


Night-before-Christmas fruit cake
  • 1 1/2 cup (240g) mixed dried fruit
  • 1/3 cup (60g) finely chopped glacé ginger
  • 410 gram jar fruit mince
  • 175 gram butter, chopped coarsely
  • 2/3 cup (150g) firmly packed brown sugar
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoon lemon juice
  • 1/2 cup (125ml) brandy
  • 1/2 teaspoon bicarbonate of soda
  • 3 eggs, beaten lightly
  • 1/2 cup (140g) mashed banana (1 large overripe banana (230g) to get the required amount of mashed banana)
  • 1 1/2 cup (225g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1/2 cup (70g) slivered almonds


Night-before-Christmas fruit cake
  • 1
    Stir fruit, ginger, fruit mince, butter, sugar, rind, juice and ¹/³ cup of the brandy in medium saucepan over heat until butter is melted and sugar dissolved. Bring to the boil. Remove from heat and stir in soda. Transfer to large bowl, cool.
  • 2
    Preheat oven to 160°C (140°C fan-forced). Grease 32cm x 22cm rectangular slice pan, line base and two long sides with baking paper, extending paper 5cm above sides.
  • 3
    Stir eggs and banana into fruit mixture then sifted dry ingredients. Spread mixture into pan and sprinkle with nuts.
  • 4
    Bake cake about 55 minutes. Brush hot cake with remaining brandy and cover tightly with foil, cool in pan overnight. Cut cake into 25 squares. Dust cakes with sifted icing sugar to serve, if you like.

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