When you need a fruit cake for a really special occasion (such as Christmas) this is the recipe. It needs to age for two weeks for full effect.
2 cups (375g) packed brown sugar
3 cups (375g) plain flour
1 tablespoon bicarb soda
2 tablespoons ground cinnamon
2 tablespoons ground cloves
2 tablespoons ground allspice
2 tablespoons ground nutmeg
2 tablespoons grated lemon zest
2 tablespoons vanilla essence
1/2 cup (125ml) brandy
1 1/2 cups raisins
1 1/2 cups chopped walnuts
1 1/2 cups dried mixed fruit
375g butter, melted
1 3/4 (440ml) cups brandy
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Directions Preparation:25min › Cook:1hour › Extra time:14days Other › Ready in:14days1hour25min
Preheat oven to 110 degrees C. Grease and flour a ring tin.
In a large bowl combine sugar, flour, soda, cinnamon, cloves, allspice and nutmeg. Add eggs, lemon rind, vanilla and 1/2 cup brandy. Mix thoroughly. Stir in fruit, nuts and melted butter. Pour into prepared ring tin.
Bake for 1 hour in the preheated oven, or until a tester inserted in the centre comes out clean. Cool on a wire rack.
Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.