28 March 2011

Fruit Cake

My FIL loves fruit cake and I baked one for his birthday that day. The cake turned out great and FIL advised me to use only Henessy in future and no other brandys as others will make the cake taste bitter.
** NOTED **

The sweetness of the cake is just nice, not too sweet to our liking. And it can be kept in the fridge for 3 months.. YUM YUM.

Ingredients :

600g mixed fruit 
1/2 cup dark rum ( I used ordinary rum )
{ Soak the mixed fruits with rum for a week }

250g butter
200g dark brown sugar
4 eggs ( A )
220g plain flour
1 tsp baking powder
zest of 1 orange and 1 lemon ( omitted )

Method :

Prepare an 8" x 8" cake tin lined with double parchment paper.

Cream butter and sugar until creamy.

Add in eggs one at a time till well mixed before adding another egg.

Mix in lemon and orange zest.
Then, add in soaked dry fruits.

Fold in sifted flour and baking powder.

Pour batter into prepared tin.

Bake at 160C for 11/2 hours or till centre is firm to touch. ( Mine took abt 2 hours )
Let the cake cool completely before removing from tin.

Wrap it up properly with aluminium foil.
Drizzle cake with brandy at least once a week.
( I drizzled the cake with 3 tbsps brandy every 3 days for up to a week )


*** Recipe adapted from Elinluv's Titbits Corner. Thank you so much for this wonderful recipe. :)


  1. Seeing your fruit cake makes me crave for it too. I like to add chopped crystallised ginger in my fruit cake, gives a good gingery bite.

  2. Thanks for dropping by Charmaine. You have a wonderful blog and loved yr kids' lunch ideas. :))

  3. we enjoy fruit cake and make a little similar looks delicious

  4. Thanks for dropping by Torviewtoronto. Feels great to get to know u via blogging. :))

  5. That turned out wonderfully!

    Great blog; happy I found you!

    Mary xo
    Delightful Bitefuls

  6. Thanks for dropping by and yr sweet comments Mary. Do hop in often. :P