Mum’s mini fruit cake

A full wedding cake might be going a bit far for our brunch, but this mini fruit cake is a rich cake and Nici has dressed it up with flowers so that it looks every bit the celebratory cake!
Mum’s mini fruit cake
2H 30M



1.In a large bowl, mix together the fruit, honey, apple and brandy. Leave for 1-2 hours or overnight.
2.Preheat oven to 150°C. Prepare a 20cm round cake tin by lining the bottom and sides with 4 layers of newspaper, then 2 layers of baking paper.
3.Add the brown sugar to the fruit mix and mix thoroughly. Sift in the flour and baking powder, and give it another good mix. Pour in the melted butter and finally the eggs. Make sure everything is mixed well – Mum’s strong arms are needed!
4.Put the mixture into the prepared tin and place the tin on a dampened magazine in the middle rack of the oven. (Don’t worry, it won’t catch fire!) Bake for 2½ hours until it is firm to the touch. Leave to cool in the tin.
5.Wrap the cold cake in cling film and put in an airtight container. Store in a dark place until needed.
6.Ice with 2 cups icing sugar mixed with ½ tsp vanilla extract and 1-2 tsp boiling water, mixing to a smooth paste. Decorate with flowers.
  • It’s a bit sacrilegious to eat a dense fruit cake straight away, so if you can, make it at least a few weeks ahead of eating. Be sure to keep it airtight and pour 1-2 tbsp brandy over it each week to keep it moist.

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