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Moist Fruit Cake
Moist Fruit Cake

Moist Fruit Cake

20 mins
4 hours

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

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  • Ingredients
  • Method


  • 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

Golden Syrup

Chelsea Golden Syrup in the...
Dark Cane Sugar

Dark Cane Sugar

A moist, dark brown sugar...

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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.

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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