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This recipe makes a very light, soft and moist fruitcake that strikes the perfect balance between fruit and cake. It is very easy to make and is an absolutely ideal accompaniment to a cup of tea.


Preparation Time: 15 minutes
Cooking Time: 1 hour 10 minutes
Serves: 15


  1. Heat the oven to 170°c.
  2. Put all of the ingredients except for the brandy into a large mixing bowl and stir everything together. the mixed fruitcake batter
  3. Pour the mixture into a loaf tin lined with greaseproof paper or (as we used) a loaf-tin paper-case. the fruitcake batter in the loaf tin
  4. Put the tin into the oven and bake it for 1 hour and 10 minutes. Check that the cake is cooked by sticking a skewer into the middle of the cake, if the skewer comes out with wet batter on it, put the cake back into the oven for a while. If the skewer comes out clean (or with a few crumbs on it) then the cake is ready.
  5. Take the fruitcake out of the oven, pour the brandy over it and allow it to cool in the tin for 10 minutes. the cooked fruitcake
  6. Take the fruitcake out of the tin, and leave it to cool completely to room temperature.
  7. Slice the cake and eat. two slices of the finished fruitcake
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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 1 month in advance.
Will leftovers be nice? Yes, for up to 1 month.

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