Prize Winning Fruit Cake





This recipe did win a prize in 1937.  This is my favourite fruit cake and I have been baking this for a long time. It takes a little bit of effort but it is definitely worth it.


  • 500g sultanas
  • 500g currants
  • 250g chopped raisins
  • 125g glace cherries halved
  • 1/3 cup mixed peel
  • 185g blanched almonds
  • 1/3 cup orange marmalade
  • 1 tbsp grated orange rind
  • 2 tsp grated lemon rind
  • 1/4 cup lemon juice
  • 2/3 cup brandy
  • 500g butter
  • 500g brown sugar firmly packedOLYMPUS DIGITAL CAMERA
  • 8 eggs
  • 3 cups plain flourOLYMPUS DIGITAL CAMERA
  • 1 cup self-raising flour


Combine fruit, almonds, marmalade, rinds, juice and brandy in a large bowl; mix well. cover bowl, stand mixture for up to a week.  Cream butter with sugar in a large bowl with electric mixer only until ingredients are combined. Beat in eggs one at a time, beat only until combined between each addition.  Add creamed mixture to fruit mixture, mix well; mix in sifted flours in 2 lots.

Spread mixture evenly into deep 25cm square or 28cm round prepared cake tins. Bake in Slow oven 150 deg C for 3-5 hours. Tip: I wrap newspapers around the tin to keep the cake from burning or drying out – refer photo on post.

Note: Oven temperatures vary and my cake cooks in 2.5 hours in my fan forced oven. Start checking your cake at the 2 hour mark.



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