Many variations of fruit cake exist, such as Trinidad’s black cake, which calls for “feeding” the cake brandy regularly while it matures. At the same time, other recipes call for adding a topping of fruit and nuts, such as Chef Sean Connolly, Creative Director of Food & Beverage and Chef at the Esther restaurant in the QT Auckland hotel. This recipe is extra special because Chef Connolly’s grandmother inspired it. And he first made it for her wedding anniversary at age 10. As you can predict, Esther enjoyed the cake, even though it was decorated in true 10-year-old style. Like his grandmother, you’ll surely approve of Connolly’s recipe below.
Print
Esther’s Fruit Cake
- Total Time: 180 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
A classic fruitcake recipe, perfect for the holidays. Rich, moist, and packed with dried fruits and warming spices.
Ingredients
- 14 oz (375 g) Sultanas
- 10 oz (250 g) raisins
- 10 oz (250 g) currants
- 0.5 cups (118 ml) mixed peel
- 0.75 cups (177 ml) cherries
- 0.5 cups (118 ml) dried apricots
- 1 cups (237 ml) brown sugar
- 0.5 cups (118 ml) self-raising flour
- 0.5 tsp baking soda
- 1 lbs (250 g) butter
- 0.5 cups (118 ml) Brandy
- 1.2 cups (284 ml) water
- 5 eggs, lightly beaten
- 1 Tsp black treacle
- 2 tsp orange rind
- 1 tsp lemon rind
- 1.75 cups (416 ml) plain flour
Instructions
- Preheat your oven to 130°C (265°F).
- Grease and line two loaf pans with baking parchment.
- Combine fruit, butter, sugar, brandy, and water in a saucepan. Stir on low heat, without boiling, until the sugar dissolves. Then boil and simmer with the lid on for 10 minutes. Let the pan cool before transferring to a mixing bowl.
- Add the eggs one at a time, beating well after each addition.
- Sift in the flour, treacle, baking powder, mixed spice, cinnamon, nutmeg, and salt. Mix until well combined.
- Add the mixed dried fruit and brandy/rum to the mixture. Stir until well combined.
- Pour the mixture into the prepared pans and smooth the top with a spatula. Add almonds and cherries to the top.
- Bake in the preheated oven for 2 to 2 1/2 hours, or until a skewer inserted into the center comes out clean.
- Once done, remove the cake from the oven and let it cool in the tin for 10 minutes before turning it onto a wire rack to cool completely.
Notes
- For a richer flavor, soak the dried fruits in brandy overnight before using.
- To prevent the fruitcake from drying out, store it in an airtight container at room temperature for up to 2 months, or wrap it tightly in plastic wrap and aluminum foil and freeze for longer storage.
- If you don’t have self-raising flour, substitute with all-purpose flour and add 1 ½ teaspoons of baking powder.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 60
- Fiber: 5
- Protein: 5
- Cholesterol: 80
Frequently Asked Questions
How far in advance can I make this fruit cake?
Fruit cake improves significantly with age. Wrap it tightly in parchment, then foil, and store in a cool, dark place for at least 1 week before cutting. It keeps for up to 3 months, and some bakers feed it periodically with additional brandy.
What does feeding a fruit cake with brandy mean?
After the cake cools, you poke small holes in the surface with a skewer and brush or drizzle a small amount of brandy over it every week. This keeps the cake moist and develops a richer flavor over time. 
Why is this fruit cake baked at such a low temperature?
Low heat at 130°C (265°F) allows the dense, sugar-rich cake to cook through slowly without the exterior burning before the center is set. High heat would cause the fruit-heavy batter to scorch.
Can I substitute sultanas, currants, and raisins with other dried fruit?
Yes. Dried cranberries, chopped dates, dried figs, or dried cherries all work well in various combinations. Aim for the same total weight of dried fruit.
Do I need to soak the dried fruit before making this cake?
This recipe cooks the fruit with butter, sugar, and brandy on the stovetop first, which plumps and softens it without a separate soaking step.
Thanks for sharing such a wonderful and tasty recipie… This recipie remids me my grammy…
This looks amazing. I love fruit cake. But what is 1.2 cups of water ? 1 1/4 or 1 1/2 or 1cup and 2 Teaspoons/tablespoons?