Fruit cake
Prep time
Cook time
Total time
  • 1 stick butter, chunked
  • 1½ cups raisins
  • 1 cup golden raisins
  • ½ cup dried cherries
  • ½ cup dried cranberries
  • 1 cup dates, chopped
  • 1 cup dark brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground allspice
  • 1 cup boiling water
  • ¼ cup brandy
  • 2 cups flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 eggs, whisked
  • brandy or sherry
  1. Prepare the cake tin. Line an 8-inch cake tin (base and sides) with a layer of aluminum foil, shiny side out, and a double layer of parchment paper. Let the sides stand proud of the tin so that a foil ‘lid’ can be used to cover the cake during baking, to prevent it from becoming too dark.
  2. Combine the first ten ingredients in a large, heavy-based saucepan.
  3. While stirring, heat until the butter has melted.
  4. Add the boiling water and stir over medium heat until the sugar has dissolved.
  5. Cover and set aside for 10 to 12 hours.
  6. Stir in the brandy.
  7. Sift the flour, baking powder and salt directly into the saucepan of fruit mix and partially fold in with a spatula.
  8. Add the eggs and mix until combined.
  9. Scoop into the prepared cake tin and bake at 300°F for 2-2½ hours, until done. After the first hour of baking, cover lightly with a perforated aluminum foil lid, shiny side out.
  10. Test with a skewer and remove from the oven when done.
  11. Leave the cake in the tin to cool.
  12. Turn out, sprinkle with a little brandy or sherry, wrap in greaseproof paper and store in an airtight container.
Recipe by Cape Point Press at