A Free State interpretation of a festive fruity Christmas cake
For the fifth year, Chef Mynhardt Joubert will again set the stage for a sweet soirée with his iconic Free State fruitcakes. All for a very special cause and just in time for the festive season.
Servings Prep Time
1large cake 30minutes
Cook Time
2-3hours
Servings Prep Time
1large cake 30minutes
Cook Time
2-3hours
Ingredients
  • 250ml water
  • 310ml soft brown sugar
  • 1kg fruit cake mix (dried fruit and nuts)
  • 250g chopped dates
  • 250g chopped golden sultanas
  • 250g roughly chopped cashew and macadamia nuts
  • 7ml Moir’s baking soda
  • 250g Président Butter
  • 100g whole red Moir’s cherries
  • 100g whole red glacé cherries
  • 100g whole green glacé cherries
  • 5eggs beaten
  • 20ml vanilla extract
  • 125ml KWV Brandy
  • 625ml Sasko self raising flour
  • 5ml salt
  • 5ml cinnamon powder
Instructions
  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 red and green 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. Regularly sprinkle over some more brandy to keep the cake moist.