Fruit Cake

Fruit Cake

Posted by Kim McCosker on

Fruit Cake

Serves 10 Servings


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


  • 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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