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  • Boil the following together for 20 minutes:
  • 3 cups cake fruit mix (add additional cherries if preferred)
  • 1½ cups water
  • 125 g butter
  • 1 cup sugar
  • Add the following to the fruitmix:
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon coffee

Stir through and leave to stand overnight.

  • The next day add:
  • 2 cups (full) self-raising flour

Mix well. Spoon into a prepared 23 cm pan. (lined with baking paper)
Bake at 180 ºC for 1 hour or for ± 30 minutes if baked in the muffin pans.
Drizzle with sherry while it is still hot.
Let it cool completely and wrap in foil or cling wrap.
Drizzle with sherry for 3 more weeks.
Decorate with cherries and  pecan nuts – use melted apricot jam to glaze.

Photo’s and recipe: Zelda Ellis

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