Australian Fruitcake Recipe

Name: Australian Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg mixed fruit; 1 cup brown sugar; 250 g butter, chopped; 2 tablespoons brandy; 4 eggs, lightly beaten; 2 teaspoons parisienne essence; 1 cup plain flour, sifted; 1 teaspoon baking powder; salt; 1/2 teaspoon nutmeg; 1 teaspoon cinnamon; 2 tablespoons brandy, extra

Servings: persons

1 kg mixed fruit
1 cup brown sugar
250 g butter, chopped
2 tablespoons brandy
4 eggs, lightly beaten
2 teaspoons parisienne essence
1 cup plain flour, sifted
1 teaspoon baking powder
salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons brandy, extra

1
Combine the first 4 ingredients in a big bowl.
2
Cover and cook for 5 minutes on HIGH, stirring once.
3
Allow to cool slightly.
4
Stir in eggs and essence.
5
Add dry ingredients.
6
Pour into a greased and lined 20 cm square cake tin or novel cake tin.
7
Place on low rack.
8
Bake for 40 minutes on LOW MIX/BAKE at 160 deg Celsius.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 kg mixed fruit, 1 cup brown sugar, 250 g butter, chopped, 2 tablespoons brandy, and more.

Yes, Australian Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Australian Fruitcake

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