Mum's Easy Fruitcake

    Mum's Easy Fruitcake

    1save
    9hours45min


    2 people made this

    Mum makes this yummy cake for us every Christmas and it's the recipe she used for my wedding cake over 30 years ago. It's an original Grandma Sellwood recipe and I have just made it myself for the first time. Most of the work is done the day before.

    AngieW Victoria, Australia

    Ingredients
    Makes: 1 cake

    • Night Before Baking
    • 500 mixed dried fruit
    • 125ml brandy or whiskey
    • 228g butter (room temperature)
    • Baking Preparation
    • 284g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon mixed spice
    • 1 teaspoon cinnamon
    • 1 teaspoon nutmeg
    • 114g white sugar
    • 114g brown sugar
    • 4 eggs
    • 125ml brandy or whiskey extra *for special occasions

    Directions
    Preparation:15min  ›  Cook:1hour30min  ›  Extra time:8hours soaking  ›  Ready in:9hours45min 

    1. Night Before Baking: Use any combination of dried fruit to suit your own taste. I used a combination of sultanas, whole glace cherries and chopped dried apricots. Soak the fruit with the Brandy/Whisky (at least) overnight in a sealable container.
    2. Remove butter from the fridge to soften.
    3. Baking Preparation: Preheat the oven to 140 degrees C. Line cake square/rectangle tin with baking paper.
    4. Collect and measure all the ingredients. Sift the flour, baking powder and spices together.
    5. Chop the butter into small pieces and place in a mixing bowl with both white and brown sugar.
    6. Wash your hands. Using one hand to hold the bowl, squish the butter and sugar with the fingers of your mixing hand. Keep doing this until the sugar has dissolved and has a creamy texture.
    7. Still using your mixing hand, mix in the eggs one at a time.
    8. Add the sifted flour mixture and combine thoroughly. Add the fruit mixture and combine.
    9. Still using your mixing hand, slowly place a handful of the mixture into each of the 4 corners to keep the baking paper from moving. Then spread the last of the mixture leaving a depression in the middle, the mixture evens out during baking.
    10. Bake for 30 minutes in the preheated, then reduce to 120 degrees C for 90 minutes. Test with a skewer before removing.
    11. Sprinkle the second serve of Brandy/Whiskey over the top of the hot cake and leave in tin to cool.
    12. When removing cake from the tin, keep the baking paper intact. This helps keep the cake moist.

    Tip from the Cook

    My fruit mixture marinated for 3 weeks before I got around to baking. Give it a shake at least once a day.
    Ok I confess: I hate getting my hands sticky. I don't eat oranges because of it. But to get the best result when creaming butter and sugar I think it's necessary. And this recipe is very quick when using your hands to mix.

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    Reviews (1)

    AngieW
    by
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    I just made it again and sprayed the tin with canola spray instead of lining it with baking paper - IT WORKED BEAUTIFULLY and so much easier - 09 Aug 2016

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