A deliciously rich and decadent fruit cake with a twist, the recipe we use in our beautiful wedding cakes at


  • 225gm Butter

  • 225gm Dark Brown Sugar

  • 1/2 cup Milk

  • 1/2 teaspoon Bicarbonate Soda

  • 1/2 teaspoon Cinnamon

  • 1/2 teaspoon Nutmeg

  • 1/2 teaspoon Ginger

  • 1/2 teaspoon Lemon Rind or Juice

  • 1/2 teaspoon Almond Essence

  • 1/2 teaspoon Vanilla Essence

  • 1 teaspoon Chocolate Paste or 250gm 70% or above Dark Chocolate

  • 1kg Mixed Fruit

  • 340gm Plain Flour

  • 3 Eggs


  • 1.

    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.

  • 2.

    Prepare an 8 inch round cake tin and line all edges with baking paper as demonstrated.

  • 3.

    Pre-heat oven to 190°c

  • 4.

    Mix together fruit and sugar then add spices, essences and bicarbonate soda.

  • 5.

    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.

  • 6.

    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.

  • 7.

    Fruit to be soaked in brandy or port for up to 3 months.

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 151kj
  • Fat Total 6g
  • Saturated Fat 4g
  • Protein 2g
  • Carbohydrate 21g
  • Sugar 11g
  • Sodium 13mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe can be varies to include nuts or mixed fruit can/cannot include peel or glace' cherries

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