Rich Christmas Fruitcake

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“I have been making this particular fruit cake recipe for about 28 years now. It's a traditional cake for weddings, birthdays and Christmas in Australia. Although I submitted the original recipe, I personally would soak the fruit for a day or two in port or brandy before I baked the cake, as I like a really moist and boozy fruit cake. I double or triple the recipe depending on the size tins I will be using, and often make about 12 of these in varying sizes as gifts for Christmas.”
1 cake

Ingredients Nutrition


  1. Line a 8-inch round, or 7-inch square tin with 3 layers of paper.
  2. Having said that, I find it easier to line it with one, then wrap the OUTSIDE of the tin in several layers of newspaper, tied with kitchen string.
  3. Weigh and measure ingredients.
  4. Sift flour salt and spices.
  5. Cream butter and sugar.
  6. Gradually add the eggs to the creamed mixture.
  7. Mix well.
  8. It may look a bit curdled at this stage, but that's OK.
  9. Add the fruit, nuts, then the flour and liquid.
  10. Stir gently and thoroughly. I do this with my (clean) hands.
  11. Place in the prepared tin, hollowing out the centre a little to allow for rising.
  12. You can decorate the top with blanched whole almonds now if you wish.
  13. Bake in a 325°F oven (decreasing the temp gradually as the cake cook) for 3- 3 1/2 hours.
  14. When baked, leave in the tin for at least 10 minutes before turning out-until completely cold is better though.
  15. This is good made in about October, and stored wrapped in foil in an airtight container until Christmas.

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