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Fruit and Nut Confection

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“A great Christmas Treat. Store this cake in the fridge but store at Room Temperature”
1hr 30mins

Ingredients Nutrition


  1. In a large mixing bowl combine brazil nuts, almonds, walnuts, dates, mixed peel cherries, pineapple and raisins.
  2. In a separate bowl Sift flour, baking powder and salt.
  3. Stir in the sugar.
  4. Add to fruit and nut mixture.
  5. In a separate bowl combine vanilla essence, brandy and eggs, mixing until smooth.
  6. Add the fruit and nut mixture, stirring to combined.
  7. Spoon mixture onto a well greased 18cm ring tin.
  8. Smooth the top surface.
  9. Bake at 150 degrees celcius for 1 hour. If the cake browns too quickly, cover top with foil after the first half hour.
  10. Leave to stand in the tin until cool before turning out onto a cooling rack.
  11. When cold, wrap in tin foil and store in the refrigerator.
  12. When ready to serve, dust with icing sugar, cut into small fingers or thin slices for serving.

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