• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Easy, Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • Mixed Fruit:
  • 15g glazed peach
  • 225g glazed figs
  • 270g glazed apple
  • 20g glazed pear
  • 365g sultanas
  • 70g mixed peel
  • 45g rum or rum flavour
  • Cake:
  • 230g butter
  • 210g sugar
  • 35g glucose syrup
  • 235g eggs
  • 115g low protein flour
  • 115g high protein flour
  • 5g vanilla essence
  • 3.5g cinnamon powder
  • 1.2g nutmeg powder


    (Group A) Mixed Fruit:
  1. Cut all the glazed fruits into cubes.
  2. Soak sultanas in water for about 20minutes. Rinse out.
  3. Mix all the above ingredients together.
  4. Cover and keep in the chiller for three days before use.
  5. (Group B) Cake:
  6. Beat butter, glucose syrup and sugar together at medium speed by using the paddle beater.
  7. Add eggs one at a time, slowly.
  8. Add a little flour if the mix starts to curdle.
  9. Fold in the flour carefully (use only 90% of the flour). The balance of the flour, cinnamon and nutmeg powder are to be incorporated in the mixed fruits.
  10. Last, fold in the mixed fruit.
  11. Pour the cake batter into 10 × 21 × 8 cm cake tin and bake it at 160 degrees Celsius for 40 minutes or until golden brown.

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