How to bake the perfect fruit cake




¦ 500g cake fruit mix (raisins, sultanas, etc.)

¦ 125g butter

¦ 150g dates, chopped

¦ 125ml (½ cup) rooibos tea or water

¦ 100g (½ cup) sugar

¦ 65ml (¼ cup) smooth peach jam

¦ 5ml (1 teaspoon) bicarbonate of soda

¦ 125ml (½ cup) cherries, chopped

¦ 50g (½ cup) chopped walnuts or pecans

¦ 2 eggs, beaten

¦ 125ml (½ cup) brandy

¦ 240g (2 cups) cake wheat flour

¦ 10ml (2 teaspoons) baking powder

¦ 3ml (½ teaspoon) salt

¦ 5ml (1 teaspoon) ground cinnamon

¦ 5ml (1 teaspoon) ground mixed spice


Preheat the oven to 150°C. Grease and double line

a 22cm deep cake tin with baking paper (sides and


Boil fruit mix, butter, dates, rooibos, sugar and jam

together for 10 minutes. Remove from heat and

add bicarbonate of soda, when it starts to froth, stir

lightly, leave to cool for at least 2 hours.

Stir in cherries, nuts, eggs and brandy. Fold in

sifted ingredients until all mixed in. Spoon batter

into cake tin until ¾ full. Smooth top. Bake for 2

hours or until skewer comes out clean. (If the top is

darkening too much, put a piece of foil lightly on top

of cake).

Allow to cool in cake tin for an hour, remove from

tin and pour a little extra brandy over the cake. Wrap

cooled cake in foil.

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