Delectibly Rich Fruit Cake Recipe at MyDish

Delectibly Rich Fruit Cake

2 stars based on 2 reviews Rate this Recipe

Method

  • Combine prunes, sultanas and currants in bowl, mix in sherry and brandy, cover, stand overnight.
  • Grease a deep 23cm round cake pan, line with 3 layers of paper.
  • Cream butter and sugar in small bowl with electric mixer only until combined. Add eggs quickly, one at a time, beat only until combined between each addition. Transfer mixture to large bowl, stir in the combined coffee and water and jam, then the sifted dry ingredients in two lots. Drain prune mixture, reserve liquid. Add prune mixture, cherries, dates, peel and walnuts into prepared pan. Bake in slow oven for about 2 hours. Brush reserved liquid over hot cake, cover, cool in pan.

  • This cake will keep for 3 months in airtight container.

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    Ingredients

    • 0.33 cup pitted prunes, halved
    • 1.5 cups sultanas (golden raisins)
    • 1.5 cups currants - I used 3 cups of mixed fruit for these two
    • 0.5 cup sherry
    • 0.5 cup brandy
    • 125g butter
    • 0.5 cup firmly packed brown sugar
    • 3 eggs
    • 1 tbsp. instant coffee
    • 0.25 cup hot water
    • 0.25 cup plum jam
    • 1 cup plain flour
    • 0.75 cup self raising flour
    • 1 tbsp. cocoa
    • 1 tsp. ground cinnamon
    • 0.5 tsp. mixed spice
    • 0.5 tsp. nutmeg
    • 1.5 cup glace cherries
    • 1.5 cup halved dates
    • 1 cup mixed dried peel
    • 1 cup walnuts

    By Views 1561  Added Thu Oct 23 2008


    This recipe is very rich and can be used as a base for Christmas cake or eaten as it is. My mother also used the recipe for my wedding cake and it went down a treat.

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