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Cakes

Moist Fruit Cake

Name: Moist Fruit Cake
Prep time: 20 min
Cook time: 4 h
Yield: 12
Ingredients: 2 ¼ cups (380g) raisins; 3 cups (480g) sultanas; 1 cup (146g) currants; 1 cup (250g) chopped glace cherries; 1 ½ cup (250g) coarsely chopped prunes; ⅓ cup Chelsea Golden Syrup; ½ cup brandy; Finely grated rind of 1 orange; 250g butter, softened to room temperature; 1 cup firmly packed Chelsea Dark Cane Sugar; 5 eggs, lightly beaten; 1 ½ cups plain flour; 2 tsp mixed spice; 1 Tbsp brandy, as an optional extra

4.5

Preparation

20 mins

Bake

4 hours

Difficulty

Hard

Servings

Delicious Chelsea moist fruit cake - chock full of fruit. Enjoy!

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Ingredients
Method

Ingredients

2 ¼ cups (380g) raisins
3 cups (480g) sultanas
1 cup (146g) currants
1 cup (250g) chopped glace cherries
1 ½ cup (250g) coarsely chopped prunes
⅓ cup Chelsea Golden Syrup
½ cup brandy
Finely grated rind of 1 orange
250g butter, softened to room temperature
1 cup firmly packed Chelsea Dark Cane Sugar
5 eggs, lightly beaten
1 ½ cups plain flour
2 tsp mixed spice
1 Tbsp brandy, as an optional extra

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

details

Dark Cane Sugar

A moist, dark brown sugar...

details

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does it not need baking powder?- want to make this- but will probably add the baking powder- otherwise I am giving4 stars in anticipation and gonna give it a go

CHELSEA SUGAR: Hi there, no this cake doesn't require baking powder. Enjoy!

, approved=true, user_name=i, rating_new__1_5_=4, hs_createdate=1702249864725, id=11175572742}]}

Reviews

18

What did you think of this recipe?

Sue

Immm baked at 140 for 3 hr, dry, probably my fault as I used a rectangle instead of 20cm square tin ..lesson learnt.

Jacqui

how deep is “deep pan“ please? Mine is 5cm. deep enough?

Good

William

Bronwyn

This is a nice recipe but mine was overcooked in three hours.

Chris O

I just made this cake yesterday, and it tastes amazing! Even allowing for me mistakenly buying chopped dates rather than chopped prunes, it's still delicious... Well worth trying!

Hilary

Wonderful cake. Like others, was worried about filling the loaf tin, but turned out beautifully. Will make another when we're half way through the next, as it really matures nicely after a couple of days. Will certainly be a regular on my list. Currants, sultanas, raisins. Glace cherries (chopped) added in AFTER the boiling bit worked nicely.Thank you so much!PS: I wouldn't say difficulty was hard! Seemed really easy to me.

Chris

Add juice from one orange with one teaspoon of baking sodaDo not add the golden syrup1/2 tsp of following ground cloves mixed spice cinnamon nutmeg (instead of two tsp of mixed spice)Two cups of flourBaked in 250mm sq tin at 140c for 3 hours

Unknown

Delicious!

Wendy

Made this for my birthday, it was a great hit, now making it for Xmas thankyou

does it not need baking powder?- want to make this- but will probably add the baking powder- otherwise I am giving4 stars in anticipation and gonna give it a go

CHELSEA SUGAR: Hi there, no this cake doesn't require baking powder. Enjoy!

Method

Combine fruit, Golden Syrup, brandy and rind in large bowl; cover and allow to macerate overnight.

Preheat oven to 140ºC conventional. Line base and sides of deep 20cm square cake pan with 3 thickness baking paper. Allow paper to come 5cm above the sides of the pan.

Beat butter and dark cane sugar with electric mixer until creamy. Add eggs, beating well between each addition. The mixture will curdle slightly - don't be concerned as it does not affect the end result.

Add macerated fruit to butter mixture. Add sifted plain flour and mixed spice to butter mixture and mix thoroughly. Spoon into pan and drop pan on bench to allow mixture to disperse evenly in pan.

Bake cake for 4 hours. Cover loosely with foil if cake starts to over brown on top (this may happen around ½ way through the cooking time). Quarter turn pan in oven several times during baking to avoid it browning unevenly.

Remove cake from oven; brush with extra brandy. Allow to cool in pan.

Wrap in plastic and then foil and store in cool dark place. Store in airtight container in fridge on hot summer days.

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

details

Dark Cane Sugar

A moist, dark brown sugar...

details

Reviews

18

What did you think of this recipe?

Sue

Immm baked at 140 for 3 hr, dry, probably my fault as I used a rectangle instead of 20cm square tin ..lesson learnt.

Jacqui

how deep is “deep pan“ please? Mine is 5cm. deep enough?

Good

William

Bronwyn

This is a nice recipe but mine was overcooked in three hours.

Chris O

I just made this cake yesterday, and it tastes amazing! Even allowing for me mistakenly buying chopped dates rather than chopped prunes, it's still delicious... Well worth trying!

Hilary

Chris

Unknown

Delicious!

Wendy

Made this for my birthday, it was a great hit, now making it for Xmas thankyou

does it not need baking powder?- want to make this- but will probably add the baking powder- otherwise I am giving4 stars in anticipation and gonna give it a go

CHELSEA SUGAR: Hi there, no this cake doesn't require baking powder. Enjoy!