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Mynhardt Joubert's festive fruitcake


Mynhardt's Festive Fruitcake

Ingredients 17
Servings 1 large cake
Time 30 min

Ingredients

  • 250
    ml
    water
  • 310
    ml
    soft brown sugar
  • 1
    kg
    fruitcake mix (dried fruit and nuts)
  • 250
    g
    dates - chopped
  • 250
    g
    golden sultanas - chopped
  • 250
    g
    cashews and macadamia nuts - chopped
  • 7
    ml
    baking soda
  • 250
    g
    butter
  • 100
    g
    whole red cherries
  • 100
    g
    whole red glacé cherries
  • 100
    g
    whole green glacé cherries
  • 5
    eggs - beaten
  • 20
    ml
    vanilla extract
  • 125
    ml
    brandy
  • 625
    ml
    self-raising flour
  • 5
    ml
    salt and pepper - to taste
  • 5
    ml
    cinnamon powder
 

Method

2 - 3 hours
 

Preheat the oven to 120 °C (250 °F) and butter the inside of a high, 25cm cake tin.


Line the tin with three layers of baking paper and butter the inside again.


Slowly heat the first eight ingredients to boiling point and let it simmer for five minutes.


Remove the mixture from the heat and let it cool. Add the red and green cherries.


Combine the eggs, vanilla and brandy together, and add it to the mixture.


Add the flour, cinnamon and salt, and mix well


Spoon the mixture into the pan and bake for two hours.


Let the cake cool in the pan and turn it out. Sprinkle a bit of brandy over the cake and place it in an airtight container.


Regularly sprinkle over some more brandy to keep the cake moist


Reprinted with permission of Chef Mynhardt Joubert. Follow him on Facebook | Instagram | Twitter

 

Read more on: fruit cake  |  festive recipes  |  baking
 

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