Celebration (Fruit) cake



This is THE best fruit cake recipe. It was used as the wedding cake for the wedding of Adam and Juliana. Because the Thermomix makes such light work of chopping the large amount of fruit, Joy was able to have a couple of practice goes to get the moisture content exact. The finished product was delightful. Barrie has the problem of having to eat the remains of 2 cakes that are each fantastic in their own right.

Incidentally the wedding cake is now in our wine cellar awaiting a Christening re-appearance.



This recipe is from 'The Australian Women's Weekly Christmas Cook Book' 1968 and has been made in the Thermomix by Joy but specific Thermomix instructions have not yet been prepared










3 cups plain flour

pinch salt

½ teaspoon mixed spice

1lb raisins

¾lb currents

1lb sultanas

¼lb cherries

¼lb mixed peel

2oz. blanched almonds

8oz. butter

2 cups lightly packed brown sugar

1 tablespoon golden syrup or treacle

2 ounces chocolate melted

¼ cup brandy or sweet sherry

½ teaspoon bicarb. soda

1 teaspoon hot water

6 eggs separated

extra cherries and almonds for decoration




Sift together the flour, salt and spice, divide in halves.

Chop fruits finely and mix with one half of the flour mixture, add the chopped almonds.

Cream butter and brown sugar add golden syrup and egg yolks one at a time, beating well.

Melt chocolate when cool add to egg yolk mixture.

Mix in remainder of flour.

Fold fruit mixture into egg-yolk-and-butter batter, add soda which has been dissolved in the hot water, then the brandy or sherry.

Lastly fold in stiffly beaten egg whites.

Mix all together, fill into 10" cake tin that has been lined with 1 thickness of white paper and 2 of brown paper. Bake in slow oven about 3½ to 4 hours.


If cake is to be served un-iced, add a pretty decoration of blanched almonds and cherries on top of cake before baking. After baking cool in tin. Then remove paper and store until required in cool dark place wrapped in towel.