Heavy Fruit Cake


Heavy Fruit Cake
Preparation time
Cooking time


For 6 Person(s)


  • 2 cup(s) prunes
  • 2 cup(s) currants
  • 2 cup(s) raisins
  • 1 cup(s) cherries
  • 8 cup(s) red wine
  • 1 cup(s) white rum
  • 1 cup(s) Margarine
  • 2 cup(s) brown sugar
  • 8 medium eggs
  • 3 cup(s) flour
  • 2 tablespoon(s) baking powder
  • 1 tablespoon(s) nutmeg
  • 1/2 teaspoon(s) mixed spice
  • 1/2 cup(s) bread crumbs
  • 1 teaspoon(s) vanilla essence
  • 1 tablespoon(s) Grace Browning
  • 1 cup(s) almonds, chopped

Heavy Fruit Cake Directions

  1. Put fruits to soak in red wine and rum some weeks before use.
  2. Cream Grace Hello Margarine and sugar until light and creamy.
  3. Beat in eggs one at a time.
  4. Sift together flour, baking powder and spices. Add the bread crumbs.
  5. Add vanilla and browning to fruit mixture.
  6. Add the dry ingredients alternately with the fruits, beginning and ending with the flour mixture; then fold in the almonds.
  7. Scrape mixture into a greased and lined baking tin. Bake at 150°C/300°F until done, or until a cake tester comes out clean.

    Method Note: Mixture may also be steamed in a greased and covered container.
                          1 cup wine may also be poured over cake while still hot.
    To Serve:  Allow to cool, slice and serve.

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