Recipe: Wholenut Fruit Cake

Wholenut Fruit Cake


  • 250 g Maraschino Cherries whole
  • 500 g Whole Dates pitted
  • 30 ml Maraschino Cherry Liqueur
  • 500 g Whole Brazil Nuts
  • 210 g Flour
  • 2.5 ml Baking Powder
  • Pinch Salt
  • 3 Eggs
  • 200 g White Sugar
  • 5 ml Vanilla Essence


  • Soak the fruit overnight in liqueur
  • Preheat the oven to 150°C
  • Grease and line a 30 cm loaf pan
  • Place the fruit and nuts into a large bowl and sift the flour, baking powder and salt over the mixture
  • Beat the eggs with the sugar until thick
  • Add the vanilla essence
  • Pour over the fruit mixture
  • Mix well
  • Spoon into prepared pan, spreading evenly
  • Bake for 1½ hours
  • Remove from oven, leave to cool slightly, turn out and leave to cool on a wire rack
  • When cold, extra brandy can be poured over the cake
  • When serving, cut slices very thinly for a stunning effect


Hint: Cut into slices, wrap in cellophane and sell as individual slices.