Fruitcake loaf

By admin
24 December 2015

This loaf is a winner and ideal to serve with coffee after Christmas dinner.

Makes 1 loaf Preparation time: about 30 min Baking time: about 50 min

  • 100 g preserved ginger in syrup, chopped
  • 100 g red glacé cherries, chopped
  • 100 g fruitcake mix
  • 50 g chopped glacé citrus peel
  • 80 ml (1/3c) brandy
  • 125 g butter
  • 125 ml (½ c) caster sugar
  • 2 eggs
  • 310 ml (1¼ c) flour
  • 5 ml (1 t) baking powder
  • 45 ml (3 T) extra brandy
  • icing sugar for dusting

Preheat the oven to 150 °C. Line a greased cake tin (8 x 26 cm) with baking paper.

1 Mix the ginger and syrup, cherries, fruitcake mix, citrus peel and 80 ml brandy and leave for 15 minutes.

2 In a separate bowl cream the butter and caster sugar. Add the eggs one at a time and mix. Add the flour, baking powder and fruitcake mixture.

3 Mix well and turn the batter into the prepared tin.

4 Bake for about 50 minutes or until a skewer inserted in the middle comes out clean.

5 Brush the top with the extra brandy and leave to cool in the tin for 15 minutes. Turn onto a serving plate, slice and dust with a little icing sugar.

Tip: To store, sprinkle brandy over the fruitcake and cover securely with foil, then wrap in clingfilm.

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