Recipe: Christmas fruit cake

Try out this yummy fruit cake.


600g sultanas
400g raisins
200g currants
100g glace cherries, quartered
100g glace orange slices, finely chopped
80g glace ginger, finely chopped
290ml brandy
1 1/2 cups plain flour
1/2 cup self-raising flour
2 teaspoons mixed spice
1 teaspoon ground ginger
250g butter, softened
1 cup dark brown sugar
4 eggs, at room temperature
2 tablespoons orange marmalade
Pure icing sugar, to serve


Place dried fruit, glace fruit and 1 cup brandy in an airtight container. Cover and stand overnight or preferably for 1 week, stirring occasionally.
Preheat oven to 150°C.
Lightly grease the cake pan and line it with brown paper and baking paper.
Sift flours and spices into a bowl. Beat cream butter and sugar until pale and creamy. Add one egg at a time and beat well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined.
Add fruit mixture to butter mixture and stir. Press into pan.
Cover cake with brown paper. Bake for 3 to 3 1/2 hours. Sprinkle 2 tablespoons brandy over cake while still hot. Allow the cake to cool after wrapping it in a clean tea towel. Remove cake from pan and dust with icing sugar and serve.