Spiced Festive Fruit Cake

Spiced Festive Fruit Cake

Prep Time

30 mins

Cook Time

3 hrs


For the Fruit Mince

  • 800g fruit (currants, raisins,
  • Candied ginger, candied
  • Orange peel, dried cranberries, dried blueberries)
  • 2 tbsps Rajah garam masala
  • 150 ml brandy, whiskey, rum or replace with coconut sugar syrup
  • Zest of 1 orange
  • Juice of 1 orange

For the Fruit Cake Batter

  • 225g butter room temperature
  • 200g brown sugar
  • 4 tbsps golden syrup
  • 5 eggs
  • 1 tsp vanilla bean paste
  • 200g all purpose flour
  • 100g whole almonds
  • 1 tsp baking powder
  • 150g walnuts finely chopped
  • 180g cashews finely chopped


For the Fruit Filling: 

  1. Chop candied ginger and orange peel in a food processor.
  2. Place in a large bowl and stir in remaining ingredients for filling.

For the Fruit Cake: 

  1. Preheat oven to 160°C/Fan oven 140°C/Gas 3 for 90 mins.
  2. Line a cake tin with baking parchment, bottom and sides.
  3. Put the cake mix into a large mixing bowl with 250ml of water and beat on slow speed for 1 minute or by hand with a wooden spoon. Scrape down the sides then mix for another minute.
  4. Add the eggs and vanilla and mix for another 2-3 mins.
  5. Mix in the chopped fruit and nuts.
  6. Spoon mixture into lined cake tin, cover the top with tin foil and bake in the centre of the oven for approx 2 hours.
  7. Leave in the tin to cool then wrap in baking parchment and foil to store.