Chelsea Trusted 135 Years SPOT

Brandied Fruit Christmas Cake

By Katharine Halberg
Brandied Fruit Christmas Cake
20 servings
  • 1 review

  • Difficulty Easy
  • Prep time 48 hrs
  • Cooking time 2 hrs
  • Serves

    Fruit Mixture:
    500g Dried Fruit Cake Mixture
    Glace Cherries (about 1 small packet)
    Pitted Prunes (about 1 small packet)
    1 cup Chopped nuts - almonds are best
    1 apple grated
    2 Tbsp Chelsea Golden Syrup
    1 cup Brandy

    175g butter
    1/2 cup Chelsea Soft Brown Sugar
    2 eggs
    3/4 cup flour
    1 tsp baking powder
    Orange zest
    1/4 tsp chilli
    1/2 tsp each nutmeg, cinnamon, ground cloves, ground ginger and mixed spice
    250g dark chocolate (optional) broken into pieces
    3 Tbsp orange juice
    1/2 tsp baking soda


    Fruit: (make a few days ahead)
    Combine all ingredients in a bowl, cover and refrigerate until ready - stir daily.

    Preheat oven to 150°C. Set the rack 1 level below centre, grease a 20cm cake tin and line with baking paper
    Beat butter and Chelsea Soft Brown Sugar until creamed, beat in eggs 1 at a time, add a tablespoon of flour with each egg. Combine the rest of the flour, baking powder, spices and chocolate (optional).
    Fold the fruit and creamed mixtures together. Spoon the mixture into a tin and smooth the top. Cover with baking paper. Bake for about 2 hours or until a skewer comes out clean.

    Optional - if this is made ahead store in a cool dark place and you can pour a small amount of brandy over it a couple of times a week.

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Average Rating
(1 review)

The cake came out beautifully - a really good traditional Christmas cake. In the recipe there is baking soda and orange juice listed, but in the method they are not mentioned, so I ended up just adding these ingredients in! It appears to have worked, but perhaps the recipe could be updated to include what to do with the baking soda and orange juice? Thanks!

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