Cakes. Desserts.

Easy Fruit Cake


I love the aroma of warm spices wafting in my home when I bake a fruit cake. Even more so, the taste of a dense and moist cake bursting with rich flavours of the fruits, Q.B.B. Pure Ghee and the orange zest! Fruits cakes are nice especially when served with good tea. A fruit cake always tastes better few days after it is baked as the flavour intensifies as it dries. You can serve this fruit cake up to about 1 month, if stored in air tight container. However, if you want it to last for about 6 months, pour about 80 ml of brandy or whisky on the cake after it has cooled. The alcohol will seep into the dried fruits and the cake will “ripen” to a flavour that I don’t know how to describe! You don’t have to wait for a festival to bake a fruit cake……..go on, buy the ingredients and bake a cake!

Preparation time: 20 minutes

Baking time: 90 minutes

Serves:   6

150 g Q.B.B. Pure Ghee, room temperature

100 g salted butter, room temperature

180 g caster sugar

2 large eggs, beaten lightly

125 ml orange or apple juice

Grated zest of 1 orange or lemon

250 g self-raising flour, sifted

1 teaspoon mixed spice (optional)

400 g mixed dried fruits


  1. Preheat oven to 160°C.
  2. Line a 22 cm x 13 cm loaf tin with non-stick baking paper.
  3. Cream Q.B.B. Pure Ghee, butter and sugar together until light and fluffy.
  4. Add beaten eggs, orange juice and zest and mix well. (But don’t over mix)
  5. Toss one-third of the flour with the dried fruits – this keep the fruits from sinking to the bottom of the cake.
  6. Add balance of the flour and the mixed spice to the creamed Q.B.B. Pure Ghee and butter and fold in lightly.
  7. Fold in the floured dried mixed fruits lightly until just combined.
  8. Pour the batter into the prepared loaf tin and bake for 60–90 minutes or until the cake is baked through and golden brown.
  9. Cool the cake completely. Wrap in two layers of cling wrap and store in an air tight container for about two days before slicing the cake and eating it.

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