Julia's Fruitcake
Make ashore and bring aboard in air tight container
1225 grams (2.7 lbs) plain white flour
half tsp ground cinnamon
half tsp ground nutmeg
pinch of salt
125 grams (4.5 oz) currants
125 grams (4.5 oz)chopped pecan nuts
350 grams (12 oz) raisins
450 grams (16 oz) sultanas
175 grams (6 oz) soft butter
grated zest of one orange
175 grams (6 oz) soft light brown sugar
4 eggs
4 Tbs brandy
1. Soak fruit in brandy for 2 days before making cake.
2. Sift flour and mix all of the fruit & nuts and half of the
flour in bowl.
3. Beat the butter with the orange zest in a separate
bowl until soft and then beat in sugar gradually, adding
the eggs one at a time.
4. Fold in the flour and then the other half of the
fruit/flour mixture with the brandy.
5. Bake ingredients in a 9 inch tin at 150ºC (300ºF) for
two hours
6. Store cake in a cool place for one week and to finish
brush the top and sides with warm apricot jam and leave
for a further two days.
7. 450 gram (16 oz) of marzipan to cover the cake and
top with icing.
The cake is best made six weeks before required and
‘fed’ with 2 tablespoon of brandy each week. Pierce the
cake with a skewer before sprinkling the brandy.
Julia Evernden
Editor's note: Julia send this cake along with her husband John
on the Ocean Wanderer for the 2008 ARC. The crew loved it and
we rationed it the entire way across the Atlantic.
Make ashore and bring aboard in air tight container
1225 grams (2.7 lbs) plain white flour
half tsp ground cinnamon
half tsp ground nutmeg
pinch of salt
125 grams (4.5 oz) currants
125 grams (4.5 oz)chopped pecan nuts
350 grams (12 oz) raisins
450 grams (16 oz) sultanas
175 grams (6 oz) soft butter
grated zest of one orange
175 grams (6 oz) soft light brown sugar
4 eggs
4 Tbs brandy
1. Soak fruit in brandy for 2 days before making cake.
2. Sift flour and mix all of the fruit & nuts and half of the
flour in bowl.
3. Beat the butter with the orange zest in a separate
bowl until soft and then beat in sugar gradually, adding
the eggs one at a time.
4. Fold in the flour and then the other half of the
fruit/flour mixture with the brandy.
5. Bake ingredients in a 9 inch tin at 150ºC (300ºF) for
two hours
6. Store cake in a cool place for one week and to finish
brush the top and sides with warm apricot jam and leave
for a further two days.
7. 450 gram (16 oz) of marzipan to cover the cake and
top with icing.
The cake is best made six weeks before required and
‘fed’ with 2 tablespoon of brandy each week. Pierce the
cake with a skewer before sprinkling the brandy.
Julia Evernden
Editor's note: Julia send this cake along with her husband John
on the Ocean Wanderer for the 2008 ARC. The crew loved it and
we rationed it the entire way across the Atlantic.