Name: Festive Fruitcake
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 500.00 g fruit cake mix dried; 100.00 g glacé figs chopped; 100.00 g dates pitted, finely chopped; 100.00 g apricots dried, chopped; 200.00 g glacé cherries halved; 100.00 g pineapple chopped; 100.00 g pecan nuts or almonds, chopped; orange zest only; 125.00 ml brandy; 250.00 g butter; 200.00 g brown sugar; 5.00 eggs large; 15.00 ml jam smooth, apricot; 280.00 g flour; 1.00 ml salt; 3.00 ml nutmeg ground; 5.00 ml cinnamon ground; 5.00 ml mixed spice ground; 5.00 ml ginger ground; 1.00 ml cloves ground; 3.00 ml Bicarbonate of soda

Recipe Disclaimer

Tap for method

Ingredients (21)

500.00 g	fruit cake mix — dried
100.00 g	glacé figs — chopped
100.00 g	dates — pitted, finely chopped
100.00 g	apricots — dried, chopped
200.00 g	glacé cherries — halved
100.00 g	pineapple — chopped
100.00 g	pecan nuts — or almonds, chopped
	orange — zest only
125.00 ml	brandy
250.00 g	butter
200.00 g	brown sugar
5.00	eggs — large
15.00 ml	jam — smooth, apricot
280.00 g	flour
1.00 ml	salt
3.00 ml	nutmeg — ground
5.00 ml	cinnamon — ground
5.00 ml	mixed spice — ground
5.00 ml	ginger — ground
1.00 ml	cloves — ground
3.00 ml	Bicarbonate of soda

Tap for ingredients

Method:

1. Mix cake mix, figs, dates, apricots, cherries, glazed pineapple, nuts, orange rind and brandy together and leave to
soak overnight.
Grease and line a 20cm-square cake tin with two layers of greaseproof paper.

3. Cream butter and sugar together and add eggs, beating well after each addition until light and fluffy. Add jam and fruit mixture. Mix well.

4. Sift remaining dry ingredients together and add to the fruit mixture. Mix well.
Pour mixture into the prepared tin and level cake with a spatula. Bake for 2 to 2 ½ hours at 150 °C.
5. Allow to cool completely in the tin. Turn out and remove
baking paper. Sprinkle with brandy, then wrap up in aluminium foil and store in
a tightly sealed container. Open and sprinkle with extra brandy once a month until ready to serve.

If you would prefer an iced fruitcake, spread a thin layer of apricot jam over the entire cake and cover with marzipan an plastic icing. For tips on how to ice a fruit cake, click here.