Fruit Cake

Serves Lots!

Oven Settings



  1. Put first group of ingredients except soda into a large pot.
  2. Simmer for 10 minutes once it comes to a boil
  3. Add baking soda, Stir, cover, and leave overnight
  4. The next day, turn on the oven and prepare the tin by placing a clean paper bag ( two layers) or newspaper inside on the bottom to stop it burning. You may need to fold or cut the paper to fit. Line whole tine with baking paper.
  5. Add second group of ingredients to the pot.
  6. Spoon mixture into cake tin.
  7. Smooth the top and push mixture into the corners. Decorate with almonds if desired, and the cake is not going to be iced.
  8. Bake at 120 for 2.5 - 3 hours.
  9. Leave to cool in tin for 15 minutes.
  10. Remove and coll on wire rack.
  11. Once cool, the cake can be frozen until required or eaten straight away. You only need small pieces but this is so delicious, it is hard to stop at just one piece.

Serving Suggestions

The cake may be iced with almond icing and royal icing for a special occasion and decorated with candles or ornaments.

History of this recipe:

I obtained this recipe from a La Leche League friend in Auckland. She was given it by a friend in America I think. A friend in Fielding told me her grandmother's wonderful fruitcakes always had a least 3 essences in them, so I added more to mine!

Cultural and religious aspects around this recipe

This cake is excellent for any celebrations which you are sharing with friends.