This is not the dundee-style fruitcake, but more like a butter or pound cake with fruits. My mom recommends using 500 — 700 grams of fruit, but she has tried using up to 1 kg, I think, which is the upper limit of what this cake can hold without disintegrating into a fruity mess. Read Amy’s adventures too.

If you are fussy like me, I suggest that you try mixing your own fruit, like I did. I find that it soaks up the brandy better they are drier. I have also halved my mum’s recipe cos I like everything cute and tiny.

 
 

INGREDIENTS (makes two cakes)

400g plain white flour
1 tsp baking powder
1/2 tsp cinnamon powder (optional)
500 – 700g mixed fruit, soaked in brandy
300g light brown sugar
500g butter
8 eggs, separated

Karen’s Fruitcake INGREDIENTS (makes two 6" square cakes)

200g plain white flour
1 /2 tsp baking powder

100g dried apricots (Angus Park)
100g dried cranberries (Ocean Spray Craisins)
100g raisins Sunmaid)
50 — 80 g pistachios, shelled
150g light brown sugar
250g butter
4 eggs, separated

 
1. Preheat oven to 170°C and double-line two cake tins with greasepaper.
   
2. Cream butter and 200g of sugar together until light and fluffy.
   
3. Add egg yolks one by one and continue creaming till fluffy.
   
4. Whisk egg whites with 100g of sugar until stiff peaks form.
   
5. Add a scoop of the egg whites to the creamed butter to lighten the mixture.
   
5. Fold in half the egg whites into the lightened creamed butter. Sift in half the flour. And add in half the soaked fruit.
   
6. Repeat step 5 with the rest of the egg whites, flour and fruit.
   
7. Pour into two cake tins and steam bake* at 170°C for 45 — 60 minutes. If you are making Karen’s quantities, you should bake for 40 minutes.

Questions? Comments? Email me.