The Brandy Fruit Cake is an easy to make cake similar to a rum cake, but requires no soaking of the fruits in the liquor for a period of time. It also needs no whisking or beating. It’s a great cake to serve at breakfast, or after dinner with a mug of coffee. Packed with fruit and not too heavy like the rum cake, it can be eaten as a snack also – no occasion needed.
Yield: 1 ½ Kg. (approx.)
Prep. Time: 40 Mins. + 1 Hour (standing)
Baking Time: 60 to 70 Mins. (active + passive)
- Self-Raising Flour – 150 gms
- Maida [APF] – 150 gms
- Eggs – 3
- Cashew Nuts (broken into bits) – 50 gms
- The Mix:
- Raisins (seedless, chopped into two) – 200 gms
- Currants (seedless, chopped into two) – 200 gms
- Glace Cherries (chopped into four to six pieces) – 100 gms
- Candied Papaya [Tooti Frooti] – 100 gms
- Demerara Sugar – 170 gms
- Cinnamon Powder – ½ tsp.
- Cardamom Powder – ¼ tsp.
- Nutmeg Powder – ¼ tsp.
- Brandy – 125 ml
- Water – 125 ml
- Salted Butter – 124 gms
- Soda-bi-carb – 1 tsp.
- Salt – ¼ tsp.
Step 1: Mix all the ingredients listed under ‘The Mix’ in a saucepan. Place the saucepan over medium low heat. Stir occasionally. Lift the pan off the heat as soon as the mixture comes to a boil (a layer of bubbles will form on the top). Transfer to a glass bowl and keep aside for 40 to 60 minutes to come to room temperature.
Step 2: Line a baking tray (8 x 8 x 2 inches ) with 2 layers of parchment paper at the bottom and 1 layer on the sides. The layer on the side should be cut a little broader so that it is taller than the side of the tray (see pic). Adjust the oven rack to the lower half so that the cake bakes in the center. Set to pre-heat at 160° c.
Step 3: Meanwhile, mix the maida and self-raising flour. Sieve and keep aside. Beat the eggs lightly. Keep aside.
Step 4: Add the cashew nuts to the cooled ‘Mix’ followed by the eggs. Stir to mix with a wooden or silicon spatula. Add the flour in three batches and mix it in with a wooden spoon.
Step 5: Pour the mixture into the baking tray and smoothen with the spatula. Bake for 60 minutes at 160° c. After 60 minutes, insert a knife in the center of the cake and see if it comes out clean. If it does not, bake for a further 5 to 10 minutes (baking time depends on your type of oven).
Very good description of recipe
Looks easy & yummy to eat. Must give a try.
It is. Do try it.
Damn gd recepie def try as xmas round the corner thnks
It’s easy to make and jus good for Christmas
Hoping to succeed
Wish you the best Loretta
Hi Sean and Ina, thank you for such a great recipe!! Before trying it out wanted to knowthe shelf life of this cake. If made in November will it stay well until Christmas.
In reply, we’d like to wager that it will not last till Christmas. It will all be over in a few days ?. On a serious note, you could make it a month before and cool it completely. Then store in an airtight container and wrap the container with cling film and then store in the refrigerator till Christmas.
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Hello, very interesting recipe and i would love to try it. Can you let me know what i could use instead of self raising flour….
We recommend using self-raising flour only because it gives better results. It is also available almost anywhere!
Dear Sean/ Ina
I have soaked my fruits in rum just today, can I use them into this recipe and skip the brandy part? Can you please guide me, it’s my first time baking a Christmas cake.
No, please don’t. Let them soak. And you can make this https://www.bigfattummy.com/2018/10/traditional-christmas-cake/
We’ll be updating it soon.
Thanks for the lovely recipe.
I have a query to ask you I have bought a brandy soaked mixed fruit from store it’s 800g so I want to know how much of this I can can substitute for this cake please?
Can’t use it here dear. Use it to make the Traditional Christmas Cake.
Thank you for this recipe, I finally baked this yesterday. Your measurements are so precise, the other thing you are very precise about is that this cake will not make it to Christmas, it’s being gobbled down by everyone most especially the cook! 😉
Thank you for your kind comment.
Hi Sean, can dates and prunes be soaked in rum instead of brandy, your cake loos too good . Would like to try dates and plums with other fruits . Please advise . Thank you in advance
I don’t recommend dates or prunes for this recipe as the quantities of sugar and liquids will change.
Hi can we use Rum instead of brandy.
For Brandy, use the Brandy Fruit Cake Recipe. Here >> https://www.bigfattummy.com/2017/11/brandy-fruit-cake/
Great recipe..will try
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