Name: Rich fruit cakes
Prep time: 50 min
Cook time: 90 min
Total time: 140 min
Ingredients: 3 cup (500g) sultanas; 1 1/2 cup (225g) raisins, chopped coarsely; 3/4 cup (120g) dried currants; 2/3 cup (110g) mixed peel; 1 cup (200g) glacé cherries, halved; 2 tablespoon orange marmalade; 3/4 cup (180ml) dark rum; 250 gram butter, softened; 1 teaspoon finely grated orange rind; 1 teaspoon finely grated lemon rind; 1 cup (220g) firmly packed light brown sugar; 4 eggs; 2 cup (300g) plain (all-purpose) flour; 1/2 teaspoon bicarbonate of soda (baking soda); 2 teaspoon mixed spice; 2 tablespoon orange marmalade, extra, warmed, strained; 400 gram ready-made white icing

Rich fruit cakes

Rich and decadant fruit cakes loaded full of sweet fruits and flavours - perfect for morning or afternoon tea!

Skip to Recipe

Makes 6

Prep

50M

Cook

1H 30M

Total

2H 20M

Ingredients

3 cup (500g) sultanas

1 1/2 cup (225g) raisins, chopped coarsely

3/4 cup (120g) dried currants

2/3 cup (110g) mixed peel

1 cup (200g) glacé cherries, halved

2 tablespoon orange marmalade

3/4 cup (180ml) dark rum

250 gram butter, softened

1 teaspoon finely grated orange rind

1 teaspoon finely grated lemon rind

1 cup (220g) firmly packed light brown sugar

4 eggs

2 cup (300g) plain (all-purpose) flour

1/2 teaspoon bicarbonate of soda (baking soda)

2 teaspoon mixed spice

2 tablespoon orange marmalade, extra, warmed, strained

400 gram ready-made white icing

Method

1.Combine fruit, marmalade and ½ cup of the rum in large bowl; cover, stand at room temperature overnight.

2.Preheat oven to 150°C. Line six deep 10cm round cake pans with three thicknesses of baking paper, extending paper 5cm above sides.

3.Beat butter, rinds and sugar in small bowl with electric mixer until combined; beat in eggs, one at a time.

4.Mix butter mixture into fruit mixture; stir in sifted dry ingredients. Spread mixture evenly into pans; bake about 1½ hours. Brush hot cakes with remaining rum; cover with foil, cool in pans overnight.

5.Brush tops of cakes with extra marmalade. Roll out icing until 8mm thick. Cut out 6 x 10cm flower shapes from icing; place one shape on top of each cake, smooth surface.

This recipe is the famous, delicious Australian Women’s Weekly fruit cake; it keeps and cuts superbly.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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