South African Christmas Fruit Cake
This South African Christmas Fruit Cake recipe makes a generous, fruit-packed cake with orange zest, mixed spice and a little brandy. Raisins, sultanas and currants give it a rich base, while glacé cherries and almonds add colour and crunch. It is a home-style bake that needs no icing to feel right on the Christmas table.
For a hot South African Christmas, bake it early in the morning, well before the festive rush. Serve modest slices at room temperature with chilled custard on the side, or pack a few pieces for a holiday picnic. The fruit needs an overnight soak, and the finished cake slices best after a day of resting, so allow a little time rather than rushing it.
Ingredients
For the soaked fruit
For the cake
Instructions
- 1Place the raisins, sultanas, currants, cherries and mixed peel in a non-reactive bowl. Stir in the brandy, orange juice and zest. Cover and refrigerate for 12–24 hours, stirring once or twice. Take the bowl out about 30 minutes before mixing the cake.
- 2Heat the oven to 150°C, or 140°C fan-assisted. Grease a deep 20 cm round cake tin, at least 7 cm deep. Line the base and sides with two layers of baking paper, allowing the side lining to stand about 5 cm above the rim.
- 3Beat the butter and brown sugar until lighter and creamy, about 3–4 minutes. Beat in the eggs one at a time. If the mixture starts to curdle, add a spoonful of the measured flour.
- 4Sift the remaining flour with the baking powder, mixed spice, cinnamon and salt. Fold into the butter mixture just until no dry patches remain.
- 5Fold in the soaked fruit, any liquid left in the bowl and the chopped almonds. The batter will be thick and heavily packed with fruit.
- 6Spoon the mixture into the prepared tin, pressing gently into the corners to remove air pockets. Smooth the top and make a shallow dip in the centre to help the cake bake level.
- 7Bake on a rack just below the centre of the oven for 150–180 minutes, checking from 150 minutes. If the top is becoming too dark, cover it loosely with foil after about 90 minutes. The cake is ready when the centre feels firm and a skewer inserted in several places comes out without wet batter; a little sticky fruit residue is fine.
- 8Leave the cake in its tin on a wire rack until completely cold. Lift it out and remove the lining. Wrap in fresh baking paper and then foil, place in an airtight container and rest for at least 24 hours before slicing. In hot weather, refrigerate once wrapped and bring individual slices to room temperature before serving.
Nutrition (per serving)
- Calories
- 390 kcal
- Carbohydrates
- 58 g
- Protein
- 5 g
- Fat
- 14 g
- Saturated fat
- 7 g
- Sugar
- 43 g
- Fibre
- 3 g
- Sodium
- 112 mg
- Cholesterol
- 77 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Plan ahead: the 30-minute preparation time excludes the overnight fruit soak, cooling and the cake's 24-hour rest. The listed baking time is a guide; check for doneness rather than relying only on the clock.
- In hot or humid weather, keep the wrapped cake in an airtight container in the fridge and enjoy within 2 weeks. Brandy in the batter does not make the cake safe for indefinite room-temperature storage.
- For longer storage, wrap the whole cake or individual slices securely and freeze for up to 3 months. Thaw while still wrapped in the fridge overnight.
- Keep the summer serving simple: cut small slices with a sharp serrated knife and offer chilled custard separately. Keep custard refrigerated until serving and return it promptly to the fridge.
Frequently asked questions
Can I make this fruit cake without alcohol?
Yes. Replace the 125 ml brandy with 125 ml extra orange juice, keeping the original 75 ml juice as well. Soak the fruit in the fridge. Store the finished cake refrigerated and eat within 5–7 days, or freeze. Baking does not reliably remove all alcohol from the brandy version.
Can I use a packet of mixed dried fruit?
Yes. Use 750 g cake fruit mix in place of all the dried fruit, cherries and peel. Check the packet contents first, as some mixes contain plenty of peel and others have no cherries. Keep the soaking liquids unchanged.
Does the cake need to be fed with brandy?
No. The soaked fruit gives this cake enough moisture to serve after its resting day, without repeated feeding. It is intended as a practical make-ahead Christmas cake rather than a cake that needs months of maturing.
