Cranberry Fruit Cake

Cranberry Fruit Cake


6 people made this

This is a great fruitcake that features dried cranberries along with the old favourites of apricots, sultanas and mixed peal.


Makes: 2 loaves

  • 240g dried cranberries
  • 140g dried apricots, finely diced
  • 140g sultanas
  • 180g cut mixed peel
  • 115ml brandy
  • 225g butter, at room temperature
  • 1 cup (250g) caster sugar
  • 4 large eggs
  • 1/4 teaspoon orange essence
  • 2 teaspoons baking powder
  • 3 1/2 cups (425g) plain flour
  • 1 teaspoon salt
  • 225ml orange juice
  • Glaze
  • icing sugar
  • orange juice

Preparation:25min  ›  Cook:1hour20min  ›  Extra time:1day preserving  ›  Ready in:1day2hours45min 

  1. Preheat oven to 160 degrees C. Grease two loaf tins.
  2. If the dried fruit has been preserved with sulphur place in a bowl and pour over hot water. Drain and repeat. Drain well then pat dry with paper towels.
  3. Mix together cranberries, apricots, sultanas and mixed peel with brandy. Heat in the microwave for 1-2 minutes. Set aside and let cool.
  4. Beat together butter and sugar until light and fluffy. Gradually add eggs one at a time beating well after each addition. Stir in orange essence.
  5. In a separate bowl, mix together baking powder, flour, salt and orange juice. Gradually mix into the batter.
  6. Stir in soaked dried fruit and leftover brandy into batter. Divide batter into prepared loaf tins and smooth out tops.
  7. Bake in preheated oven for 80-90 minutes or until a skewer comes out clean when inserted in the middle. If the cake browns too fast place foil over the top and continue to bake. Allow to cool.
  8. Meanwhile, make the glaze by mixing enough icing sugar and orange juice to make a thick smooth glaze. Brush over the tops of the cakes and let set.
  9. Once set and cool, wrap tightly in foil and let mature for 1 day, before slicing and enjoying.

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