“This is one of the most delicious Christmas cakes I have tasted in a long time. I got the recipe from my sister, who sent me the cake in a beautiful tin from the Free State one Christmas -one of my favourite gifts ever!” – Chef Mynhardt Joubert. Thank you for this stunning Fruity Christmas Cake recipe!

Servings : large cake


  1. 250 ml water
  2. 310 ml soft brown sugar
  3. 1 kg Montagu Dried Fruit and Nuts fruit cake mix
  4. 250 g Montagu Dried Fruit and Nuts dates chopped
  5. 250 g Montagu Dried Fruit and Nuts golden sultanas
  6. 250 g Montagu Dried Fruit and Nuts cashew and macadamia nuts roughly chopped
  7. 7 ml baking soda
  8. 250 g Butter
  9. 100 g whole red Moir’s cherries
  10. 100 g whole green Moir’s cherries
  11. 5 eggs beaten
  12. 20 ml vanilla extract
  13. 125 ml KWV Brandy
  14. 625 ml Sasko self-raising flour
  15. 5 ml salt
  16. 5 ml cinnamon powder


  • Preheat the oven to 120 °C (250 °F) and butter the inside of a high, 25cm cake tin.
  • Line the tin with three layers of baking paper and butter the inside again.
  • Slowly heat the first eight ingredients to boiling point and let it simmer for five minutes.
  • Remove the mixture from the heat and let it cool. Add the cherries.
  • Combine the eggs, vanilla and brandy together, and add it to the mixture.
  • Add the flour, cinnamon and salt, and mix well.
  • Spoon the mixture into the pan and bake for two hours.
  • Let the cake cool in the pan and turn it out. Sprinkle a bit of brandy over the cake and place it in an airtight container.
  • Sprinkle more brandy over regularly to keep the cake moist.