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Old Fashioned Light Fruit Cake

Makes 1 x 23 cm cake


  • 850g mixed dried fruit
  • 300g dried dates, chopped
  • 200g pitted prunes, chopped
  • 150g dried apricots, chopped
  • 100g chopped glace pineapple
  • 1 cup brandy
  • 250g Australian butter
  • 1 cup dark brown sugar
  • 5 eggs
  • 2 cups plain flour
  • 1/3 cup self-raising flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons nutmeg
  • 100g almonds
  • 100g pecans
  • 6 red glace cherries
  • 1/4 cup brandy, extra
  • 2 tablespoons apricot jam, warmed
Download Recipe (PDF)


  1. 1. Brush a deep 23cm cake pan with butter and line the base and sides with a double layer of baking paper, so that it reaches 4cm above the rim.
  2. 2. Combine dried fruit, glace fruit and brandy in a large saucepan. Bring to the boil, stirring well. Remove from the heat, cover and allow to cool.
  3. 3. Beat butter and sugar together until light and creamy. Beat in eggs one at a time, beating well between each addition. Combine fruit mixture, butter mixture and sifted flours and spices, mixing well. Spoon into the prepared pan and smooth the top. Decorate top with the nuts and cherries.
  4. 4. Drop the cake pan firmly 3 or 4 times on the bench to remove any trapped air bubbles. Wrap a double thickness of brown paper around the pan and secure with paper clips. Bake at 150°C for 3 hours, or until a skewer comes out clean. Pour over extra brandy and brush with jam. Allow the cake to completely cool before wrapping in foil. Store cake in a cool dark place for up to 3 months.

Nutritional Information

Nutrients per serve:
Energy (kj) 2972
Protein (g) 13
Fat, Total (g) 19
Carbohydrates (g) 111
Sodium (mg) 0
Calcium (mg) 164
Iron (mg) 0


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