Australian Fruit cake is a perfect choice for Christmas and weeding cakes. You can choose all your favorite seasonal fruit to make this recipe more yummy.

Preparation Time: 30 minutes
Cooking Time: 3 Hours
Servings: 4-6 Person

Ingredients:

– 1 kg mixed fruit
– 1 cup brown sugar
– 250 gm chopped butter, chopped
– 2 tablespoons brandy
– 4 lightly beaten eggs
– 2 teaspoons parisienne essence
– 1 cup plain flour, sifted
– 1 teaspoon baking powder
– 1/2 teaspoon nutmeg
– 1 teaspoon cinnamon
– 2 tablespoons brandy (extra)

How To Cook?

1. Combine the first mixed fruit, brown sugar, butter and brandy in a large bowl. Cover and cook for 4 mints on HIGH flame. Stirring once. Allow to cool slightly.?
2. Stir in eggs and parisienne essence, followed by dry Ingredients
3. Pour into a greased 20 cm cake container
4. Cook for 5 mints on HIGH flame
5. Using a 3 cm foil strip, place around the outside of cake plastic container. (This will prevent the outside from overcooking before the center is cooked)
6. Cook a further 5 mints on HIGH flame
7. Stand for 10 mints before turning out
8. Pour over extra brandy.

Extra Tips

You can also decorate the cake with extra glace fruits if desired.