Cool tip: This cake can be enjoyed weeks after Christmas when heated and served with some vanilla ice-cream.
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When a family recipe is this good, it seems a shame not to share it.
That’s why this year I decided to beg my Granny for her famous fruit cake recipe and, I’m even going to share it with you lucky people.
Ingredients
- 500g Sunbeam mixed fruit
- 225g multicoloured glacé cherries, roughly chopped
- 225g dried apricots, diced
- 225g macadamias, roughly chopped
- 1½ cups water
- 125g butter
- I cup dark brown sugar
- 2 eggs
- 1½ cups self-raising flour
- ½ cup plain flour
- Slurp of brandy
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Method
- Chop the cherries, dice the apricots and add them to the mixed fruit in a bowl, mix well.
- Add the water, cover with wrap and let it soak for 6-8 hours or overnight.
- Preheat oven to 160ºC the next day.
- Place the butter, sugar and fruit mixture in a saucepan and slowly bring to the boil then remove from heat.
- Allow this to cool for 15 minutes before incorporating the macadamias and lightly beaten eggs.
- Sift the flours twice and fold them into the fruit mixture.
- Spoon into a greased cake tin lined with brown paper bags.
- Bake for an hour or until cooked when tested with a skewer.
- Add a slurp of brandy while the cake is still warm
- Allow to cool in the tin.
Granny never decorated her Christmas cake, but feel free to step it up a notch with a layer of marzipan, rolled icing or a dusting of icing sugar.
