“This excellent recipe was published in the Melbourne Age in the lead up to Christmas 2002. Maggie Beer is a very well respected cook here in Australia. It is a lovely, moist, rich, fruit cake and everyone who tasted it loved it. I actually soaked the fruit in brandy for three weeks and topped the brandy up a few times, which no doubt improved the flavour even more! Prep time does not include soaking the fruit.”
1 large cake

Ingredients Nutrition


  1. Mix the dried fruit and orange zest together in a glass or china bowl.
  2. Pour the brandy over and mix again.
  3. Cover the bowl and leave for at least 24 hours, turning mixture occasionally.
  4. Preheat oven to 140 degrees C.
  5. Grease and line a 24cm round cake tin with several layers of paper.
  6. Paper should extend 10cm above the rim of the tin.
  7. Sift flour, spices and salt.
  8. Cream butter and sugar in a large bowl.
  9. Beat eggs in a separate bowl then mix very gradually into the creamed mixture.
  10. Gently fold in the spiced flour, then fold in the dried fruit mixture.
  11. Pour the batter into the prepared pan and smooth the top.
  12. Decorate the top with blanched almonds.
  13. Bake for about 3 hours.
  14. A skewer inserted into the centre of the cake should come out clean when the cake is cooked.
  15. A baking dish full of water placed on the oven shelf below the cake during cooking will help keep the cake moist.
  16. Cool the cake in the tin for 30 minutes before transfering to a wire rack.
  17. To store, wrap the cake in several layers of greaseproof paper, then wrap in foil and store in an air-tight tin.

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