Wednesday, December 26, 2012


This cake is made from a recipe that I got from a friend, Susan of Days on the Claise. I'm not sure (so I hope she'll clarify) if the recipe is Australian or English. My memory isn't what it used to be. This is the second time I've made it and I know I'll make it again.

A slice of Christmas pudding. Fruitcake and cream.

It's a very dense cake, but moist and flavorful. This time I used black currents, golden raisins, sultana raisins, dried cranberries, dried apricots, prunes, and candied ginger for the fruit. I think that you can use whatever dried fruits you have available and the cake will be just as good.

As usual, I think this cake is better after several days. And it's good imbibed with a bit of liqueur. Here, I've served it with a dollop of sweetened cream. Yum!


  1. Daisy's Best Fruitcake is Australian, although its roots are probably British with a bit of German thrown in. Yours looks great. I always think it is better when you add a bit of ginger to it like you have. Bits of pineapple work too. My contribution to this classic is to mix and match the flours a bit, replacing some of the wheat flour with almond meal or chestnut flour.

  2. Susan... is that recipe on your blogosphere?
    If not, can you make one and blog about it, please?
    The 'gredients sound yumschious!

    1. No, I've never put it on the blog, and I don't feel totally comfortable about doing so (although Daisy herself is dead now). I'll send you the recipe.

  3. Walt, that cake looks soooo delicious!!!
    Watch out for those extra pounds my can't hide from them...they find you wherever you are.

  4. Ooh, Susan, that idea of adding a little nut flour sounds great.

  5. I love rich fruit cakes, and puddings. Yours looks delish. Perfect for a Christmas celebration.

  6. Now that's what I call a fruit cake!

  7. susan, thanks. I thought it was Australian, but had a bit of a doubt. I did use some almond flour in this batch. Delicious!

    anne marie, I'll defer to susan on that.

    virginiac, oh, I know. Moderation...

    judy, it works really well with this cake.

    jean, it's very tasty and just right for the holidays.

    starman, it's certainly not the door-stop variety!

  8. If that's one that can be adapted to gluten-free flours, I'd be glad of the recipe, too.


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