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A deliciously rich and decadent fruit cake with a twist, the recipe we use in our beautiful wedding cakes at http://www.cupidsdelight.com.au
Soak fruit in a bowl covered with glad wrap or with a lid, pour in brandy approx ½ cup or more if preferred. Stir fruit daily to mix in the brandy. Cake can be made after the fruit has been soaked in the alcohol for 2 weeks.
Prepare an 8 inch round cake tin and line all edges with baking paper as demonstrated.
Pre-heat oven to 190°c
Mix together fruit and sugar then add spices, essences and bicarbonate soda.
Warm milk,chocolate paste/chocolate and butter until butter melts. Pour over fruit and mix. Add beaten eggs one a time. Then, sift flour, add gradually as you mix.
Place in oven at 190 for 15-20 minutes then turn to 150 and bake for 3 hours. If you have a gas oven vary your temperature down at least 20-30 degrees.
Fruit to be soaked in brandy or port for up to 3 months.
Recipe can be varies to include nuts or mixed fruit can/cannot include peel or glace' cherries
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