A fruitcake is a perfect centerpiece to any Christmas feast. The secret to getting a rich taste and moist texture? Make it ahead of time to let the flavors develop! Get started with our best-ever traditional fruitcake (RECIPE BELOW).
Serves 20 Prep 30 mins (+ cooling time) Cooking 3¼ hours
- 1kg dried mixed fruit
- 440g can crushed pineapple in juice
- 250g butter, chopped
- 1¼ cups (275g) dark brown sugar
- 2 tbs golden syrup
- 1 cup (250ml) dark rum
- ½ cup (70g) slivered almonds
- ¼ cup (30g) chopped walnuts
- 1 tbs finely grated orange rind
- 2 tsp mixed spice
- 4 Coles Australian Free Range Eggs, lightly whisked
- 1½ cups (225g) plain flour
- ½ cup (75g) self-raising flour
- Place fruit, pineapple, butter, sugar, golden syrup and ¾ cup (185ml) of rum in a saucepan over medium heat. Cook, stirring, for 10 mins or until butter melts and sugar dissolves. Increase heat to high. Bring to the boil. Cook for 2 mins or until the fruit is plump and syrup thickens slightly. Transfer to a heatproof bowl. Set aside for 2 hours or until mixture cools completely.
- Preheat oven to 150°C. Grease a 20cm (base measurement) round cake pan and line with 3 layers of baking paper, allowing the paper to extend 5cm over the top of the pan.
- Add the almond, walnut, orange rind, and mixed spice to the fruit mixture in the bowl. Stir to combine. Add the egg. Stir to combine. Stir in the combined flour. Spoon into prepared pan and smooth the surface. Tap the pan on a work surface 3 times to settle the mixture.
- Bake for 3 hours or until a skewer inserted in the center comes out clean. Remove from oven and brush the top of the cake with the remaining rum. Cover pan tightly with foil and invert the cake, still in the pan, onto a clean work surface. Set aside overnight to cool completely.
Serve with: icing sugar
- Christmas recipes desserts