Linda'S Aussie Christmas Fruitcake Recipe

Name: Linda'S Aussie Christmas Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup prune, pitted and halved; 1 1/2 cups sultanas (250g); 1 1/2 cups currants (250g); 1/2 cup sweet sherry; 1/2 cup brandy; 125 g butter; 1/2 cup brown sugar; 3 eggs; 1 tablespoon instant coffee; 1/4 cup hot water; 1/4 cup plum jam; 1 cup plain flour; 3/4 cup self-raising flour; 1 tablespoon cocoa; 1 teaspoon cinnamon; 1/2 teaspoon mixed spice; 1/2 teaspoon nutmeg; 1 1/2 cups glace cherries; 1 1/2 cups dates, halved; 1 cup mixed peel; 2 cups walnut pieces

Servings: persons

1/3 cup prune, pitted and halved
1 1/2 cups sultanas (250g)
1 1/2 cups currants (250g)
1/2 cup sweet sherry
1/2 cup brandy
125 g butter
1/2 cup brown sugar
3 eggs
1 tablespoon instant coffee
1/4 cup hot water
1/4 cup plum jam
1 cup plain flour
3/4 cup self-raising flour
1 tablespoon cocoa
1 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon nutmeg
1 1/2 cups glace cherries
1 1/2 cups dates, halved
1 cup mixed peel
2 cups walnut pieces

1
Combine prunes, sultanas and currants in a bowl, mix in sherry and brandy, cover and stand overnight.
2
Grease a deep 23cm round cake pan, line with 3 layers of paper.
3
Cream butter and sugar in small bowl with electric mixer until combined.
4
Add eggs quickly, one at a time, beat only until combined between each addition.
5
Transfer mixture to large bowl, stir in combined coffee and water and jam and the sifted dry ingredients in two lots.
6
Drain prune mixture (reserve liquid).
7
Add prune mixture, cherries, dates, peel and nuts to cake mixture.
8
Spread cake mixture into prepared pan.
9
Bake in slow oven (150C / 300F) for about 2 hours.
10
Brush reserved liquid over hot cake.
11
Cool in pan.
12
Ice with Royal Icing (the packet kind is find) if you wish.

1423

kcal

Calories

112

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 21 ingredients. The key ingredients include: 1/3 cup prune, pitted and halved, 1 1/2 cups sultanas (250g), 1 1/2 cups currants (250g), 1/2 cup sweet sherry, and more.

Yes, Linda'S Aussie 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!

Linda'S Aussie Christmas Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions