Fruity Christmas cake
1large cake
1large cake
  • 250ml water
  • 310ml brown sugar
  • 1kg Montagu dried fruit cake mix
  • 500g Montagu Pitted Dates Chopped
  • 250g Montagu Cashew Nutslight chopped
  • 7ml bicarbonate soda
  • 100g Moir’s Whole Glace Red Cherries
  • 100g Moir’s Whole Glace Green Cherries
  • 5 eggsbeaten
  • 20ml Moir’s Vanilla Essence
  • 125ml KWV Brandy
  • 625ml Sasko self raising flour
  • 5ml salt
  • 5ml fine cinnamon
  1. Preheat the oven to 120 °C (250 °F) and butter the inside of a high, 25cm cake tin.
  2. Line the tin with three layers of baking paper and butter the inside again.
  3. Slowly heat the first eight ingredients to boiling point and let it simmer for five minutes.
  4. Remove the mixture from the heat and let it cool. Add the cherries.
  5. Combine the eggs, vanilla and brandy together, and add it to the mixture.
  6. Add the flour, cinnamon and salt, and mix well.
  7. Spoon the mixture into the pan and bake for two hours.
  8. Let the cake cool in the pan and turn it out. Sprinkle a bit of brandy over the cake and place it in an airtight container.
  9. Sprinkle more brandy over regularly to keep the cake moist.