A wonderful take on the classic fruit cake for the festive season from Monday Morning Cooking Club's Lynn Niselow.

A Festive Season Recipe from Monday Morning Cooking Club’s Lynn Niselow.

Granny Anne’s Fruit Cake
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
Servings Prep Time
12 serves 10 minutes
Cook Time
90 minutes
Servings Prep Time
12 serves 10 minutes
Cook Time
90 minutes
Granny Anne’s Fruit Cake
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
Servings Prep Time
12 serves 10 minutes
Cook Time
90 minutes
Servings Prep Time
12 serves 10 minutes
Cook Time
90 minutes
Ingredients
Servings: serves
Units:
Instructions
  1. Preheat the oven to 160℃ (320℉). Grease and line a 22cm (8 1/2 inches) springform cake tin.
  2. Put mixed dried fruit, sultanas, dates, figs, cherries, ginger, butter, sugar and water into a large heavy based saucepan. Bring to the boil, stirring from time to time, and simmer for 10 minutes. Remove from the heat and put the mixture into a large bowl and allow to cool
  3. Once the mixture has cooled slightly, add the bicarbonate of soda, and mix very well. Add the eggs, flour, cinnamon and mixed spice.
  4. Mix together and pour the cake batter into the prepared cake tin. Sprinkle the blanched or flaked almonds over the batter and bake for 1¼ hours or until a skewer inserted in the cake comes out clean.
  5. Remove the cake from the oven and immediately pour the brandy over the hot cake. Allow to cool before removing from the tin.
NOTE
  1. We love the Buderim Baby Stem Ginger in Syrup. You may substitute any preserved ginger in sweet syrup. You will need at least a 300 g jar. Alternatively, steep 100g uncrystallized ginger in ¼ cup golden syrup for 30 minutes before using.

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