Christmas fruitcake

Christmas fruitcake need not be a dark, raisin-riddled whiskey bomb. This light and fragrant fruitcake is so delicious, you’ll be baking it throughout the year.

Ingredients (serves 6 people)

  • 125g butter
  • 250g caster sugar
  • ½ cup orange juice
  • ¼ cup brandy
  • ½ tsp vanilla extract
  • 100g dried cranberries
  • 100g dried peaches
  • 1 star anise
  • 200g flour
  • ½ tsp ground cloves
  • ½ tsp ground ginger
  • 2 tsp baking powder
  • ½ tsp salt
  • 50g almonds, chopped
  • 2 eggs, beaten
  • Strawberries, to garnish

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  1. Preheat the oven to 180°C. Grease a 20cm cake tin.

  2. Place the butter, caster sugar, orange juice, brandy, vanilla extract, cranberries, peaches and star anise in a small pot over a low heat. Allow butter and sugar to melt. Bring to a boil, reduce heat and simmer for 10 minutes.

  3. Remove pot from heat and set aside to cool. Remove star anise and place mixture in a large mixing bowl.

  4. Sift dry ingredients together, add almonds and stir in fruit mixture.

  5. Add the eggs and stir to combine. Pour mixture into the cake tin, bake for 40 minutes or until cooked through (when a skewer inserted into the cake comes out clean). Turn out, garnish with strawberries, dust with icing sugar and serve.

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