In a large mixing bowl, place the fruit.
Pour over the tea, cover with cling wrap and soak overnight.
Preheat oven to 125C. Line a 22cm cake tin with baking paper.
Add the flour, and stir to combine; this is a thick mixture so you may need a little elbow grease.
Using a spatula, scrape the mixture into the prepared tin.
Decorate with pecans, starting from the outside in; laying them in a circular pattern.
Bake for 2½ hours. Remove and leave to cool completely.
Refrigerated, this will keep in an air-tight container for weeks.
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Fantastic fruit cake, my go to for Christmas! I use different flavour liquids for egg orange juice and a splash of contreau
I use GF self raising flour and it is loved by all who eat it. Excellent recipe.
Was cooked after 1 hour 40 minutes, correct temperature. I compiled 1 kg mixed fruits which were in the cupboard – sultanas, raisins, currants, dates, glace cherries, and some brandy
Lovely fruit cake, it’s also great as a dessert with custard or cream
This is a fantastic cake I change the liquid to iced coffee and baileys, orange juice and anything that takes my fancy and it is always so moist and tasty.
Love this. I added some glace cherries, walnuts and ginger and after mixing it up a good splash of whisky. So easy and one if the best I’ve made in years.
Made this cake many times everyone who tries it loved it. I use peach ice tea sugar free as my husband is a diabetic
this is a great recipe. I have made it with extra currants.
slice off a couple of pieces and steam them for dessert with brandied custard.
Love this. Really moist. I alternate my liquid between, iced coffee, chocolate milk or orange mango juice. Whatever takes my fancy. Either way, it’s a fantastic recipe. At times, if I want to ramp it up a bit, I’ll replace part of the fruit, and add chopped apricots, prunes or dried cranberries, to the equivalent to the amount of fruit I’ve taken out. It’s such a versatile recipe.