A Free State interpretation of a festive fruity Christmas cake
“This is one of the most delicious Christmas cakes I have tasted in a long time. I got the recipe from my sister, who sent me the cake in a beautiful tin from the Free State one Christmas -one of my favourite gifts ever!” – Chef Mynhardt Joubert
1large cake
1large cake
  • 250ml water
  • 310ml soft brown sugar
  • 1kg Montagu Dried Fruit and Nuts fruit cake mix
  • 250g Montagu Dried Fruit and Nuts dates chopped
  • 250g Montagu Dried Fruit and Nuts golden sultanas
  • 250g Montagu Dried Fruit and Nuts cashew and macadamia nuts roughly chopped
  • 7ml baking soda
  • 250g Butter
  • 100g whole red Moir’s cherries
  • 100g whole green Moir’s cherries
  • 5eggs beaten
  • 20ml vanilla extract
  • 125ml KWV Brandy
  • 625ml Sasko self raising flour
  • 5ml salt
  • 5ml cinnamon powder
  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.