Traditional fruitcake



October 19, 2016
Traditional fruitcake


500g sultanas

1 x 375g pkt raisins, coarsely chopped

3 x 100g pkts mixed glace cherries, coarsely chopped

1 x 300g pkt currants

250ml brandy

Melted butter, to grease

250g butter, at room temperature

155g (3/4 cup, firmly packed) brown sugar

4 eggs, at room temperature

115g (1/3 cup) breakfast marmalade

300g (2 cups) plain flour

75g (1/2 cup) self-raising flour

1 teaspoon mixed spice

Blanched almonds, to decorate

80ml (1/3 cup) brandy, extra


Combine the sultanas, raisins, cherries, currants and brandy in a large glass or ceramic bowl.

Cover with plastic wrap and set aside, stirring occasionally, for six hours to macerate.

Pre-heat oven to 150°C.

Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease.

Line the base and sides with two layers of non-stick baking paper to reach 6cm above the edge of the pan.

Use an electric beater to beat the butter and sugar in a bowl.

Add the eggs, one at a time, beating well after each addition until combined (the mixture may curdle at this stage due to the high proportion of eggs to butter and doesn’t affect the result).

Add the marmalade and beat until well combined.

Add the combined flour and mixed spice, and fold until just combined.

Stir in the sultana mixture.

Spoon into prepared pan and smooth the surface.

Tap the pan on the bench top to settle the mixture.

Arrange the almonds over the top.

Wrap the outside of the pan with three layers of newspaper, rising slightly higher than the baking paper.

Secure with kitchen string.

Bake, covering with foil if necessary to prevent over-browning, for three and a half hours or until a skewer inserted into the centre comes out clean.

Pour extra brandy over hot cake. Wrap pan in a clean tea towel and set aside overnight to cool.

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