Real Brandy Fruitcake

    14 days 1 hour 25 minutes

    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.

    21 people made this

    Serves: 14 

    • 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
    • 4 eggs
    • 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

    Preparation:25min  ›  Cook:1hour  ›  Extra time:14days Other  ›  Ready in:14days1hour25min 

    1. Preheat oven to 110 degrees C. Grease and flour a ring tin.
    2. 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.
    3. Bake for 1 hour in the preheated oven, or until a tester inserted in the centre comes out clean. Cool on a wire rack.
    4. Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.

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    Reviews in English (16)


    I love this fruitcake! Very filling, very spicy. I don't think it will last long enough to age. I didn't put in the lemon rind though. I am so thrilled to have this recipe. I've made this cake and have given it out for Christmas for the last few years. I do age it in powdered sugar. To age it this way: first, soak it real good with your favorite spirits. Second, place it in a tin that can be made airtight. Then, fill tin up with powdered sugar. Let it age at least one full month. Leave sugar in with the cake. Also, another way to age the cake is to wrap it in soaked cheese cloth and place in tin.  -  09 Nov 2001  (Review from Allrecipes USA and Canada)


    Lovely spicy, moist fruitcake; I only withheld one star because the baking time, or perhaps the oven setting, is wrong. I allowed plenty of time, because it didn't look right to me, and sure enough, the cake baked a full two hours. Worth it, though! Nice texture. I did reduce the cloves, allspice, and nutmeg to one tablespoon each, just because that felt like a good idea, and it's still wonderfully spicy. You'll need the zest of two whole lemons to get two tablespoons, but it's worth it. Now all I have to do is try to keep from eating it before Christmas!  -  17 Nov 2004  (Review from Allrecipes USA and Canada)


    This recipe is simply great! My mother-in-law who is 100 yrs. old had a recipe for a dark fruit cake that had molasses in the ingredients, but lost it two years ago. This recipe is even more moist than hers. Now I can carry on the tradition of baking a fruitcake for the Holidays.It's so yummy!  -  28 Nov 2001  (Review from Allrecipes USA and Canada)