Mixed fruit cake is a traditional Christmas bake. And like any fruit cake, this one does take a long time to prepare and bake, but we promise, it’s well worth the wait.
- 500 g dried mixed fruit cake mix
- 125 ml brandy or Rhodes Quality 100% Pineapple Fruit Juice Blend
- 250 ml (1 C) brown sugar
- 1 x 432 g can Rhodes Quality Pineapple Crush in Light Syrup
- 125 g butter
- 5 ml (1 t) mixed spice
- 5 ml (1 t) bicarbonate of soda
- 2.5 ml salt
- 2 eggs
- 250 ml (1 C) cake flour
- 250 ml (1 C) self-raising flour
to decorate: blanched whole almonds, cherries
- Wash the dried fruit mix and place in a bowl.
- Pour over the brandy or Rhodes Quality 100% Pineapple Fruit Juice Blend, cover and leave to soak overnight.
- Place the dried fruit mix and all the liquid into a medium saucepan.
- Add the brown sugar, Rhodes Quality Pineapple Crush in Light Syrup, butter, mixed spice, bicarbonate of soda and salt.
- Bring to the boil, reduce the heat and simmer for 10 minutes.
- Remove from the heat and cool completely.
- Beat the eggs until light and fluffy.
- Sift the flours together.
- Fold the eggs and the flours into the fruit mix.
- Spoon the mixture into a baking pan that has been sprayed with non-stick spray and lined with 2 layers of baking paper.
- Smooth the top of the batter and decorate with the almonds and cherries.
- Bake the fruit cake in an oven that has been preheated to 180°C for one hour.
- Reduce the oven temperature to 100°C and bake for a further 20 minutes or when a wooden skewer inserted into the centre of the cake comes out clean.