• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 250g butter
  • 220g soft brown sugar
  • 500g mixed dried fruits
  • 50g glace red cherries, halved
  • 50g glace green cherries, halved
  • 75g dried apricots, chopped
  • 25g prunes, chopped
  • Grated rind of one lemon and one orange
  • Juice of one lemon
  • Juice of one orange
  • 100g almonds, toasted
  • 200g plain flour
  • 150g self-raising flour
  • 1 tbsp mixed ground spice
  • ½ tsp ground nutmeg
  • 5 medium-sized eggs, beaten
  • 2 tbsp brandy or rum


  1. Line the base and sides of a 24cm round or square cake pan with parchment paper.
  2. Gently heat butter, sugar and all the fruits in a non-stick pan until the sugar dissolves. Add the lemon and orange rind and stir in the fruit juices. Bring to a gentle simmer for 8-10 minutes. Remove the pan from the heat. Dish out mixture into a bowl and leave aside to cool completely. Add in the almonds.
  3. Sift the flours into the cooled fruit mixture to mix. Stir in the beaten eggs to combine. Add the brandy or rum and mix well.
  4. Turn out mixture into the prepared pan. Use a spatula to level the batter.
  5. Bake in a pre-heated oven at 150°C for 1¼-1½ hours or until the cake is cooked through when tested with a wooden skewer.

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