Legendary Christmas fruitcake

Legendary Christmas fruitcake

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • Easy
  • 2 1/2 - 3 hours


  • 1.26 kg glazed dried fruit and nuts of your choice
  • 375 g cake flour
  • 125 g sugar
  • 250 ml water, at room temperature
  • 375 g unsalted butter
  • 250 g treacle sugar
  • 6 eggs
  • 250 ml brandy
  • 10 ml mixed spice
  • 2.5 ml salt
  • 2.5 ml bicarbonate of soda
  • 10 ml baking powder

Cooking Instructions

Cut up the fruit and coat with 185g flour.Combine with the nuts.
Place the sugar in a saucepan and gently heat to dissolve and caramelise.
Remove from the stove and carefully stir in the water. Take care not to burn yourself as the mixture will bubble. Allow to cool.
Cream the butter and treacle sugar. Add the eggs, one at a time, and beat until well mixed.
Stir in the sugar syrup and the brandy.
Fold in the fruit, the remaining flour, spices, salt, bicarbonate of soda and baking powder.
Line a 24cm loose-bottomed tin with a double layer of silicone paper. Bake at 150°C until a skewer inserted come out clean, 2 1/2 to 3 hours on the bottom shelf of the oven.
Cook's note: Pam Lambert of Fabled Foods makes this legendary rich fruitcake that has been in her family for years. The beauty of this recipe is that you can use any dried fruit and nuts of your choice.

TASTE Recipe by: TASTE
View all recipes

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

Social Media

Related Recipes