Monday, 14 December 2015

Rum & Brandy Fruit Cake

  • 5 large eggs
  • 850g mixed dried fruit
  • 150g prunes
  • 150g chopped dates
  • 120 dried apricot and pineapple
  • 150g cranberries
  • 130g mixed nuts
  • 250g butter
  • 350g plain flour
  • 200g brown sugar
  • 65ml rum
  • 130ml brandy

  •  Into a large saucepan add the brown sugar. Cook it on a low heat until it melts. In a large bowl add the the dried fruits. Whilst the brown sugar is melting add 2 tbps of rum and then boil this mixture. Then add this syrup into the bowl of fruits and mix well.  Cove this bowl and leave to set in a dark area, for 10 days making sure to mix it everyday.
  • Preheat the oven to 150 degrees. In a standard mixing bowl add the butter, whisk this for about 3mins until pale. Then add the eggs one by one and beat this for about 2-3mins, then add the flour and mix well. Then add the fruit mixture making sure that the fruits are coated in the cake batter.
  • Place this mixture in a cake pan, layered with baking paper. Spread it around the pan. Then bake it for about 2-3 hours. Once baked place hot rum or brandy on top of the cake and let it soak in. Repeat this for a week everyday.
  • Serve with a cup of tea.


  1. hie , thank you for the recipe, which tin size do i use

  2. Please specify the mixed dry fruits details..