Moist Fruit Cake

My favorite time of the year….. 1 day to Christmas! The excitement despite the busy time at work….. Christmas trees are up…. Christmas Mood is everywhere!

About a month ago, I decided to bake Moist Fruit Cake for Christmas this year. So I started soaking the fruits first. Now, it is time to start baking the cake!


Mix Fruits – to be soaked for at least 1 week. Kept in an airtight glass container in the fridge

  • 1 packet of mix fruits (250 gm packet)
  • 150 gm of chopped cherries
  • 1/2 cup of brandy
  • 150 gm of chopped sultanas


  • 250 gm butter
  • 220 gm brown sugar
  • 195 gm self-raising flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon powder
  • 1/2 teaspoon of nutmeg powder
  • 5 nos of large size egg – lightly beaten
  • whole almond for decoration (optional)


  1. In the mixer, beat butter and brown sugar until it is fluffy and light
  2. Add in the egg and beat one at a time
  3. Slowly fold in the flour and baking powder and mix well
  4. Fold in the cinnamon powder and nutmeg powder. Beat and mix well
  5. Pour into the baking tin lined with baking paper
  6. Optional – Line the almond on top of the cake mixture
  7. Bake in the pre-heated oven at 140c for 4 hours on the lowest tray while turning the cake every 1 hour for even baking
  8. Cool in the tin and then brush with brandy
  9. Wrapped with cling wrap and then aluminium foil
  10. Kept in the room temperature in a cool place for 1 day
  11. Unwrap the cake and brush with another round of brandy
  12. Wrap it back and keep in the refrigerator until Christmas

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