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Quick-mix fruit cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Ingredients:
  • Melted butter or margarine, for greasing pan
  • 375g pkt mixed dried fruit
  • 100g (1/2 cup, firmly packed) soft brown sugar
  • 110g (1/2 cup) caster sugar
  • 250mls (1 cup) water
  • 50g (2 1/2 tbsp) butter or margarine
  • 40.00 ml brandy
  • 53.60 gm golden syrup
  • 4.40 gm vanilla essence
  • 300g (2 cups) self-raising flour, sifted
  • 80g (1/2 cup) whole blanched almonds
  • 60.00 ml apricot jam, warmed, strained
Instructions:
  • Preheat your oven to 180°C. Prepare a 22cm springform pan by coating it with the melted butter or margarine and lining the base and sides with non-stick baking paper.
  • In a saucepan, combine mixed dried fruit, soft brown sugar, caster sugar, water, and butter or margarine. Bring to a boil, then simmer uncovered for 4 minutes. Take off the heat and stir in the brandy. Let it sit for 10 minutes to cool slightly before serving.
  • Combine the golden syrup, vanilla essence, and flour with the fruit mixture, stirring until thoroughly mixed. Transfer the mixture into the prepared springform pan and garnish the top with almonds.
  • Once the cake is baked to a dark golden top and a skewer comes out clean when inserted in the center after approximately 55 minutes in the preheated oven, remove it and promptly brush the hot cake with apricot jam for added flavor.
  • Wrap the pan in 2 clean tea towels and cool. Then, remove the cake from the pan and wrap it in foil before storing in an airtight container for up to 1 week.

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