Chunky Brandied Christmas Fruitcake Recipe

Name: Chunky Brandied Christmas Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup raisins; 1/2 cup dried prune, pitted; 1/2 cup dried apricot; 225 g dried dates, pitted; 1/2 cup crystallized ginger; 2/3 cup candied peel; 1/2 cup red glace cherries; 1/2 cup glace green cherries; 1 cup brandy; 1 1/2 cups brazil nuts; 1 1/2 cups walnuts; 2/3 cup raw sugar; 3 eggs; 1 teaspoon vanilla or 1 teaspoon almond essence; 1 cup wholemeal plain flour; 1/2 teaspoon baking powder

Servings: persons

1 cup raisins
1/2 cup dried prune, pitted
1/2 cup dried apricot
225 g dried dates, pitted
1/2 cup crystallized ginger
2/3 cup candied peel
1/2 cup red glace cherries
1/2 cup glace green cherries
1 cup brandy
1 1/2 cups brazil nuts
1 1/2 cups walnuts
2/3 cup raw sugar
3 eggs
1 teaspoon vanilla or 1 teaspoon almond essence
1 cup wholemeal plain flour
1/2 teaspoon baking powder

1
Day one.
2
Coarsley chop all the dried fruit and place into a large glass or ceramic bowl.
3
Pour over brandy, cover with cling wrap and leave overnight (at least 12 hours) on your kitchen bench. Don't refridgerate.
4
Day two.
5
Add in coarsley chopped nuts and sugar. Stir.
6
In a seperate bowl, beat the eggs with the essence until thick. Add the flour and baking powder and stir.
7
Mix the cake mixture in with the fruit and nut mix, stir well.
8
Pour mixture into a greased and lined deep 20cm cake tin.
9
Gently drop the filled cake tin on the floor 5 times to remove all air bubbles.
10
Bake at 140oC for 2 1/2 - 3 hours, or until cooked.
11
Cool completley in the tin.
12
Serve in small slices.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup raisins, 1/2 cup dried prune, pitted, 1/2 cup dried apricot, 225 g dried dates, pitted, and more.

Yes, Chunky Brandied Christmas 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.

That's it — enjoy your meal!

Chunky Brandied Christmas Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions