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..

  3. Well that did not go well for me I had two attempts of melting dark brown sugar both times it started to set like concrete so I just added the sugar dry with a little extra orange liqueur mixed well WE will see in 10 days.

    1. Does the lady mean 150 F. or celuis? Could anyone help? Thank you so much. Did she say a 9x9 pan?

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