Name: Golden Fruit Cake recipe
Cook time: 180 min
Total time: 180 min
Yield: 1
Ingredients: 1 kg mixed fruit; 125 g raisins; 125 g currants; 1 cup slivered almonds; 1 cup brandy; 1/2 cup (crushed) canned pineapple drained; 1 granny smith apple grated small; 250 g salted butter softened; 1/2 cup caster sugar; 2/3 cup brown sugar firmly packed; 4 egg; 2 cup plain flour; 1/2 cup self-raising flour; 1/2 tsp bicarbonate of soda; 2 tsp mixed spice; 120 g blanched almonds *to decorate

by Sunbeam Foods Last updated on 07/10/2019

Prepare this delicious fruit cake seven days in advance so it's ready for your festive feast. - Sunbeam Foods

Ingredients

Fruit cake

1 kg Sunbeam mixed fruit
125 g Sunbeam raisins
125 g Sunbeam currants
1 cup Sunbeam slivered almonds
1 cup brandy
1/2 cup (crushed) canned pineapple drained
1 granny smith apple grated small
250 g Western Star salted butter softened
1/2 cup caster sugar
2/3 cup brown sugar firmly packed
4 egg
2 cup plain flour
1/2 cup self-raising flour
1/2 tsp bicarbonate of soda
2 tsp mixed spice
120 g Sunbeam blanched almonds *to decorate

Method

Step 1

Preheat oven to 150°C. Combine fruit and ½ cup of brandy in a large bowl. Cover and store in a cool, dark place for 5-7 days, stirring each day.
Step 2

Grease a 22cm round deep cake tin. Line with three layers of brown paper, extending papers 5cm above rim.
Step 3

Stir slivered almonds, pineapple and grated apple into fruit mixture.
Step 4

Beat butter and sugars together until creamy. Add eggs, one at a time, beating until combined. Add creamed mixture to fruit mixture, mix well. Stir in sifted dry ingredients. Spread evenly into pan. Tap pan several times on bench to settle mixture.
Step 5

Decorate with blanched almonds. Bake for 3-3½ hours or until a skewer inserted in centre comes out clean. Deeply prick over the top of the cake with a fine skewer. Spoon extra brandy over cake. Leave hot cake in tin and wrap in foil, then a thick tea towel to cool overnight.