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Quick Christmas Fruit Cake Recipe

Looking for a quick fix fruit cake for Christmas Dinner, here is one for you from Waitrose.

This cake is especially for my “Ouma”… laced with lots of brandy.  Use a good old fashioned brandy … klipdrift ..? .. instead of the cherry liquer; a dark, sticky brown sugar, and make your own puree of nuts (I used a mixture of ground almonds, hazelnuts and brazilian.)

There are a few good baking shops around (one at the local Fourways Center if you are in the area) where you can get really cool iced decorations – holly, Father Christmas, snow crystals, etc.  Or decorate with glazed cherries and whole nuts.

Quick Christmas Fruit Cake Recipe | Waitrose

Serving: 8-10 | Prep: 60 hours | Cooking: 90 hours

Fruit Cake Mix – Raisins, Sultanas & Currants 500 g
Dried Fruit – Prunes, Peaches & Apricots 250 g
Dried Cranberries 100 g
Unsalted Butter 175 g
Dark Brown Muscovado Sugar 250 g
Chestnut Purée, Clement Faugier 200 g
Cherry Brandy 125 ml
Zest of a Lemon 1
Juice and Zest of Clementines 3
Large Eggs 3
Cake Flour 250 g
Baking Powder 1 teaspoon
Ground Cinnamon 1 teaspoon
Ground Nutmeg 1 teaspoon
Ground Cloves 1 teaspoon
For the Icing:
Cherry Conserve 4 tablespoons
Brandy Marzipan 1 kg
Icing Sugar for dusting 1 tablespoon
Royal Icing 1 kg

1 . Place the dried fruit – Raisin Mix and chopped dried Prunes, Peaches and Apricots, and Cranberries – into a large saucepan.
2 . Add cubed butter, sugar, chestnut purée, cherry brandy (leaving a little to drizzle on the baked cake), lemon zest and Clementine juice and zest.
3 . Bring slowly to the boil, stirring occasionally, until the butter melts.
4 . Then simmer gently for 10 minutes.
5 . Remove from the heat and stand for about 35 minutes.
6 . Meanwhile. grease a 20cm, deep sided cake tin well with a little butter.
7 . Line the tin with non stick baking paper.
8 . Wrap the outside of the tin with a double layer of brown parcel paper and secure with string.
9 . Place the cooled fruit mixture into a large mixing bowl.
10 . Stir in the beaten eggs.
11 . Sift in the flour, baking powder and spices.
12 . Mix well and until thoroughly combined and smooth.
13 . Pour the cake mixture into the prepared tin.

1 . Pre heat the oven to 150°C.
2 . Bake the cake in the oven for 1.5 hours.
3 . Or until the top of the cake is dry and slightly cracked.
4 . Remove cake from the oven and allow to cool slightly.
5 . Remove the brown parcel paper from sides.
6 . Spike with a toothpick
7 . And drizzle over the remaining cherry brandy.
8 . When the cake is cooled completely, remove from tin and place on board ready to ice.

For the Icing
1 . To ice the cake, gently warm the cherry jam in a pan with 1 – 2 tablespoons of water.
2 . Push the mixture through a sieve, then brush the cake with the warmed jam.
3 . Dust a clean surface with icing sugar and gently roll out the marzipan to make a 40cm round.
4 . Drape the marzipan over the cake, carefully pressing down around the edges and corners to cover evenly.
5 . Press down gently.
6 . Repeat with the icing, but do not use jam this time.
7 . Decorate the cake as you wish.


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Baz (Staff) (have 396 posts in total)
Is believed to have wined & dined three women on the same night at the same time at different restaurants in Parkhurst and none of them realised it!