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Classic Fruit Cake

Yields1 Serving

We love this recipe. It's a go-to every Christmas for that classic, dark, delicious fruit cake.

Ingredients:
 2 tsp cocoa
 2 tsp instant coffee
 2.50 cups water, boiling
 1 kg cake mix fruit
 1.50 tsp baking soda
 1.50 cups brown sugar
 125 g First Choice Butter
 3 large eggs, beaten
 1 cup cranberries
 1 cup fresh cherries, halved and pitted
 1 cup pecan nuts, chopped
 1.50 tsp baking powder
 3 cups cake flour
 pinch of salt
 1 tsp cinnamon
 1 tsp all spice
 ½ cup brandy
Directions:
1

Dissolve the cocoa and coffee in boiling water.

2

Place the cake mix, bicarbonate of soda and sugar in a pot, and add the coffee mixture.

3

Place on a medium heat and allow to boil for 5 minutes.

4

Remove the cake mixture from the heat and add the First Choice butter. Stir it well and then set aside and allow it to cool completely.

5

Set the oven at 120°C.

6

Coat a metal bunt pan with First Choice butter and flour. Make sure to butter it well in all the corners.

7

Add the beaten eggs to the fruit mixture.

8

Add cranberries, fresh cherries and nuts to the mixture.

9

Sieve and mix in the dry ingredients.

10

Bake the cake mixture for approximately 4 1/2 hours.

11

Sprinkle the cake with brandy after you have taken it out of the oven.

12

Before serving, decorate the cake with fresh cherries and nuts.