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Delicious and Moist Fruit Cake Recipe

Miriam is an enthusiastic cook. At 13 years old she would bake cakes for her young siblings and parents and they loved them.


1 cup (227 g) unsalted butter

1 cup (200 g) light brown/brown sugar

3 large eggs

3 tablespoons brandy plus extra for brushing the cake

1 lemon

1 cup mixed dried fruit (such as raisins, sultanas, currants, dried cranberries, nuts (if you love nuts))

2 cups (240 g) all-purpose flour

1 teaspoon (5 mL) baking powder

1/4 teaspoon (1.25 mL) salt

Step 1

Place the butter, light brown sugar, and dark brown sugar in a bowl, and mix with a wooden spoon with hand. If you have a stand mixer, place them in the bowl and beat the ingredients. Beat the ingredients until the mixture is light and fluffy.

Make sure your butter is not completely cold and hard or this will make beating difficult.

Step 2

Include the eggs. Include one of the eggs and beat the blend until the egg is consolidated. Include the other egg and beat the blend once more. Include the ultimate egg and mix until combined. Add the brandy, lemon juice. Mix the blend until these fixings are altogether combined.

Step 3

Fold in the mixed fruits and nuts using a spatula. Please not beat or stir the butter, fold the fruits into the butter in order to maintain the volume of the butter

Step 4

Put the flour, salt, and baking powder in a bowl. Mix them for 20 seconds to totally combine the raising agent. Fold the dry fixings into your mixture. Include the dry flour into the wet butter.

Take cake 1 baking tin and apply a small amount of oil at the bottom and on the sides. You can also use a loaf tin to bake this cake. Dust some flour on the baking tin. Dusting is important; it helps the margarine not to melt on the cake. An alternative is the paper lining. This process ensures that the cake does not stick on the baking tin.

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Pour the mixture into the baking tin.

Step 5

Preheat oven to 180o Celsius (356F) for 5 minutes. Set the upper and lower heat so that the heat is well distributed. Put the cakes in the oven and bake for approximately one hour.

To identify if the cake is ready, take a toothpick or a knife and insert it at the centre of the cake. If the knife or toothpick has some dough on its sides, the cake is not ready, otherwise, the cake is ready.

Once the cake is well cooked, remove from the oven and put it on a rack to cool. Wait until it has cooled completely.

After the cake is fully cooled, brush it with some brandy and cover it with foil paper. Refrigerate it. If the cake will be used after one month, make sure you brush with brandy every week refrigerating after every rubbing with brandy and cover it with another foil paper.


An alternative to brandy is rum. Any rum will work well.

If you want to get that rich and deep taste of the cake, soak the dried fruits in alcohol for three days to one week, or even longer. The more you soak the dried fruits, the richer the taste.

The other way to brush the alcohol is to put small holes in the cake and pour a small amount of alcohol so that it soaks through the holes. Cover it with foil paper and refrigerate it.

This cake can be served without any frosting. It is just delicious the way it is.

In case you want to ice you can use butter/margarine, whipping cream or cover it with fondant.

In a bowl, pour the whipping cream and whip until it produces stiff peaks. If using a hand mixer, set a low speed. The best way of knowing that the mixture has stiff peaks is when you remove the mixture and cream holds its shape. Add dry milk and confectioners’ sugar and fold gently until all the ingredients are well mixed.

There are also whipping creams that are sugary, use them instead of adding confectionary. The only thing you have to do is to whip it until you get the stiff peaks and apply it to your cake.

For the buttercream, you will need butter, confectioners sugar and a tablespoon of lemon juice (or vanilla, strawberry flavour or any other flavour that you like). Mix the ingredients until light and fluffy.

This content reflects the personal opinions of the author. It is accurate and true to the best of the author’s knowledge and should not be substituted for impartial fact or advice in legal, political, or personal matters.

© 2021 Miriam Syombua Mutisya


Miriam Syombua Mutisya (author) from Nairobi, Kenya on August 20, 2021:

Try this recipe you will like it

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