• Helen Dissell



  • 6 cups fruit cake mix  or2 cups currents,

  • 2 cups raisins,

  • 2 cups sultanas 

  • 2 cups dates

  • 2 cups dark brown sugar 

  • 400g butter 

  • 5 eggs 

  • ¾ cup brandy 

  • 125g mixed peal 

  • 4 cups flour 

  • 2tsp bicarb of soda 

  • 1 tsp mixed spices 

  • 1 tsp cinnamon 

  • 1 tsp nutmeg 

  • 2 tsp baking powder 

  • 1 tsp ginger 

  • 250g cherries 

  • 250g nuts – walnut or almond 


  1. Boil fruit,butter,sugar and 2 cups of water for 20 minutes. 

  2. Cool and add 2 tsp bicarb 

  3. Add chopped cherries,nuts and mixed peel. 

  4. Beat eggs and add to fruit mixture. 

  5. Add all dry ingredients and mix to a wet mixture. 

  6. Add the brandy. 

  7. Put 2 tbspoons of water or brandy on top of raw cake mix before putting in oven. 

  8. Bake at 150C for about 2 hours depending on the size of the cake and oven! 

  9. When the cakes are firm to the touch it is time to take them out of the oven.  

  10. Test with a skewer before removing from oven. 

  11. Leave to cool in the pan.  

  12. When cool pour wrap in silicone baking paper and foil and pour over at least ½ cup of brandy and let mature for up to three months prior to the required date. This allows the alcohol to evaporate and the flavours are enhanced. Cutting is much better. 

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