Fruit Cake - 4 Ingredients
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Fruit Cake

Serves 10 Servings

Ingredients

  • 1 kg mixed dried fruit
  • 3 cups (750ml) cold tea of choice
  • 3 cups (450g) self-raising flour
  • 1 cup (120g) pecan nuts

Instructions

  • 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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Recipe Rating




What other people thought of the recipe “Fruit Cake”

  • Helen Alexander says:

    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.

  • Heather McNeill says:

    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.

  • Myra says:

    Made this cake many times everyone who tries it loved it. I use peach ice tea sugar free as my husband is a diabetic

  • Jenny Baker says:

    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.

  • DeIdre Brewerton says:

    5 stars
    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.

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