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Linda's Bake & Pack

Econo Fruit Cake Combo - For the Festive Season - One for the Household

Econo Fruit Cake Combo - For the Festive Season - One for the Household

Regular price R 256.50 ZAR
Regular price R 0.00 ZAR Sale price R 256.50 ZAR
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Using our recipe the yield is: 1 x 23cm cake plus 1 x 15cm cake plus 10 x cupcakes


2 x 20cm cakes 

All tested in round tins and nr. 10 cupcake size. (note the underlined items in the recipe are included in the combo.)

Our tested recipe:

1kg bakers mix - part of our combo 1 x 1kg

250g mixed peel - part of our combo 1 x 250g

250g dates– (soak in 125ml hot Rooibos tea/ water) - part of our combo 1 x 250g

250g cherries red broken - part of our combo 1x250g

250g cashew nuts - part of our combo 1 x 250g

460g brown sugar

450g butter /margarine

5g bicarb

15g mixed spice - part of our combo 1 x 100g

10g baking powder

eggs (6 x extra-large) (396g)

420g cake flour

400ml brandy

• Pre-heat the oven to 150°C, grease and line tins as desired (4 x 25cm loaf pans / 2 x 20cm round pans / 1 x 23cm + 1 x 15cm + 10 cupcakes)

• Mix all the fruits and nuts together, add 200ml brandy and mix well (stand overnight if desired)

• Beat the butter and sugar until light and fluffy, add the eggs one by one – beating well after each addition

• Sift the flour, bicarb, spice and baking powder together

• Stir the flour into the egg mixture, blend well

• Fold in the soaked fruits, mix until well blended

• Spoon into prepared tins

• Bake for 1 hour @ 150°C, reduce the oven temperature to 140°C for the remainder of the time (bake in total for about 2 ½ hours, remember to remove the cupcakes after about 1 hour) – the cake should bounce back if lightly touched at the top

. • Immediately pour the remaining brandy over the hot cakes as the come out of the oven

• Stand to cool overnight before removing from tins (add some extra brandy if desired before wrapping) and then wrapping in cling wrap, followed by cellophane to stand to mature







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