Rich Fruit Cake

Rich Fruit Cake


Rasmi Viju


  1. 1 . 1 Cups golden Raisin
  2. 2.1 Cups Raisin black
  3. 3.1 Cups Apricot chopped dried
  4. 4.1/2 Cup dates chopped
  5. 5.1/2 Cup ginger peel
  6. 6.1/2 Cup Orange peel
  7. 7.1/2 Cup Cherry dried
  8. 4 Tablespoons brandy
  9. 1 Cup butter
  10. 1 Cup brown sugar
  11. 4 eggs
  12. 13/4 Cups all purpose flour
  13. 1 Teaspoon baking powder
  14. 1/2 Cup grape juice
  15. 1/2 Teaspoon Cinnamon powder


180 mins
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    Place the ingredients 1 to 7 in a jar(i used small bharani) and stir in the brandy and grape jiuce. Cover and keep aside for 20 days stirring occasionally.

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    Pre-heat oven to 300F / 150C. i used an 8 inch pan.

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    Transfer the soaked dry fruits on a clean counter surface and sprinkle 2 tbsp or two of flour over it. Toss to coat well. This prevents the fruit from sinking to the bottom of the cake while baking.

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    Sift the remaining flour, cinnamon powder and baking powder together well.

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    In a separate bowl cream the butter and sugar together until the mixtures is creamy and now beat the eggs into it 1 at a time.

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    Add in the flour mixture to it an fold it.

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    Add fruit mixture to butter mixture and fold until combined.

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    Spoon the cake batter into the prepared tins till half full and smooth the surface making a slight depression in the center with the back of the spoon.

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    Bake for 2 to 2 1/2 hours or until a skewer inserted into the centre comes out clean.

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    Drizzle remaining 2 tablespoons brandy over cake while still hot. Allow the cake to cool completely. Remove cake from pan and dust with icing sugar. Serve.

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