#Baking #momsbirthday – Giant fruit cake recipe

In two weeks time my mom turns 80 years old. How exciting for all of us. She is having her first big birthday party ever with my three sisters and I deep in process of planning the food, drinks and decoration for the big day.

Naturally, I am making the cake for the birthday party. My plan has been in progress for a few weeks already and I have made 40 of the 50 hibiscus fondant flowers I need to decorate the giant cake. I have settled on five layers as follows: giant fruit cake, humming bird cake, red velvet cake, chocolate pudding cake and a tiny vanilla cake. Each cake will have its own dedicated icing as follows: rough royal icing, cream cheese icing, pink butter icing, dark chocolate fondant and white butter icing.

This was my inspiration but 10 layers seemed a bit OTT even for me!

Winnie cake

Recipe for giant fruit cake



250 grams currants

240 grams sultana

200 grams mixed berries

240 grams raisins

120 grams mixed peel

180 grams chopped cherries

300 grams cake flour

pinch salt

2.5 ml mixed spice

2.5 ml cinnamon

300 grams softened butter

300 grams sticky brown sugar

30 ml lemon zest

6 eggs, lightly beaten

45 ml brandy


Preheat the oven to 140 degrees Celsius. Double line the cake tin with thick baking paper.

Beat the sugar and butter in an electric mixer. Add the lemon zest. Add the eggs, beating in one at a time.

In a separate bowl mix the dried fruit, spices, salt cherries and flour. Add the egg mixture and mix well. Lastly, pour in the brandy and combine.

Scoop the mixture into the baking tin and level with the back of a spoon. Wrap a layer of tin foil around the base of the baking tin and place in the oven. Bake for +- 3 hours.

I used three times the above cake recipe for the giant fruit cake and baked it for 5 hours.

and then…

a little bit of fairy dust:



59 thoughts on “#Baking #momsbirthday – Giant fruit cake recipe

  1. Your cake looks amazing, Robbie. I’ve made a large fruitcake on a couple of occasions too. I can’t remember if it was two or three times the original mixture. The first time I made it was for Mum and Dad’s 25 wedding anniversary (many, many years ago). I made mine in a square tin and my fairy dust was whiskey. I was wondering what yours is. I usually use rum, but I think the recipe was an Irish fruitcake. It was very fruity and very delicious, as yours looks. I can’t wait to see your finished cake. I’d love a taste too. It will have to be a telepathic taste. πŸ™‚

    Liked by 1 person

      1. Brandy. I usually think of brandy in Christmas pudding rather than cake. I’m sure it would be delicious. I’m happy with a piece of virtual cake. (so’s my waistline, but not my taste buds. :))

        Liked by 1 person

  2. Wow! πŸ˜€πŸ˜€ Robbie, the cake is going to be fabulous and looks wonderful in your drawing! What a special birthday cake and it will be a memorable celebration for your mother and you all! Happy Baking! ❀️

    Liked by 1 person

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