Easy Christmas Fruitcake

    2 hours 30 minutes

    This recipe boils the mixed fruit first in milk before baking which results in a deliciously moist cake. After baking you can ice it for a festive touch if you like.

    55 people made this

    Serves: 10 

    • 340g dried mixed fruit, diced
    • 140g glace cherries, roughly diced
    • 60g candied mixed citrus peel
    • 60g walnuts, chopped
    • 1 1/2 cups white sugar
    • 190g butter
    • 1 teaspoon ground allspice
    • 1/2 teaspoon bicarb soda
    • 1 cup (250ml) milk
    • 340g self-raising flour, sifted
    • 2 eggs

    Preparation:20min  ›  Cook:2hours10min  ›  Ready in:2hours30min 

    1. Preheat oven to 160 degrees C. Line one 20cm deep-sided cake tin with baking paper.
    2. Place the dried fruit, cherries, peel, walnuts, sugar, butter, allspice, bicarb soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool.
    3. Stir in the flour and the eggs. Pour batter into the prepared tin.
    4. Bake 40 minutes then reduce temperature to 150 degrees C and continue to bake for 1 1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes, then turn it out onto a cake rack, remove baking paper and let cool. Cake can be stored for up to 6 months wrapped in foil in an airtight tin.

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    Reviews in English (14)


    A very good fruitcake. What I really like is that you make it in one pot that you cook and mix in. I used lt. brown sugar and added chopped dates and white raisins to the standard candied fruit marinated in a few spoons of brandy and apple juice. I also added vanilla and almond extract. Turns out perfect. Make in a big pot, not a saucepan. I used teflon and also teflon pan to bake in. Slid right out. Will be even better after it ages a day or two.  -  21 Dec 2004  (Review from Allrecipes USA and Canada)


    The first time i made this i followed it to a "T" and although wrapped and kept in a sealed box it went dry. The second time i made it, i soaked the fruit in brandy over night and substituted brandy for the milk. I left it sealed for a month before trying it, and it was lovely. It also stayed moist much longer than the original one.  -  08 Dec 2006  (Review from Allrecipes USA and Canada)


    Just the best tastiest and moist fruit cake I have ever made .highly recomend this one! I am not a great cook but thisis so easy.I used chinese 5 spices and soaked the fruit for 4 days in sherry....... diverted a little.  -  02 Dec 2008  (Review from Allrecipes USA and Canada)