PROBUS Pickering Lakeside

Member Log in Area.   Click on the icon below to log In or out, change your password,  see your reservations  and especially view and edit your your profile and Interests.

  • Home
  • Lakeside Lets Bake - Fruit Cake

Lakeside Lets Bake - Fruit Cake

  • 30 Nov 2020
  • 10:00 AM - 12:00 PM
  • Zoom


Registration is closed

After Valerie's, highly successful Orange Chiffon Cake making session, join her again to make THE BEST DARK FRUIT CAKE YOU EVER ATE!   Or the best Christmas presents for friends and family

This recipe will make three eight inch cakes or equivalent. Prepare the pans in advance as follows:  Line bottom and sides of cake pans (spring form pans are the best however I have also used a bread loaf pan) with tin foil and spray with butter flavoured cooking spray.


  • 1 1/2 cups butter
  • 1 1/2 cups white sugar
  • 2 cups brown sugar
  • 8 extra large eggs
  • 4 ½ cups flour
  • 1 ½ tsp baking soda
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1 tsp mace
  • 1 ½ tsp cinnamon
  • 4 lbs mixed raisins
  • 1/2 lb candied fruit
  • 1 lb glazed cherries
  • 3/4 cup broken walnuts
  • 19 oz can crushed pineapple
  • 1 jar of Burnt Sugar or gravy browning

You will also need cheesecloth and parchment paper for wrapping the cakes when they are done. (Dollar store has them)

(You can purchase the burnt sugar at any West Indian store or you can use Gravy Browning.)


  • Steam raisins until plump, drain well and cool. 
  • Put steamed raisins in a bowl and pour pineapple over them and mix. Pour 1 cup of dark rum over the raisins. 
  • Let stand while mixing cake.
  • In blender cream butter, white sugar and brown sugar.
  • Add eggs, one at a time and beat well after each egg. Mix for 3 minutes for cream mixture.
  • In separate bowl mix flour, baking soda, salt, mace, cinnamon and nutmeg.
  • Add 1/2 of the dry mixture to the cream mixture and blend.
  • Add raisins, fruits and nuts and mix well.
  • Stir in balance of dry mixture.
  • Pour into foil lined pans and bake in a 275 degree oven for 2 – 3 hours.
  • Remove from oven and immediately pour one ounce of brandy over each cake, let cool. Poke holes with a toothpick so brandy soaks in.
  • When cakes are cool, remove tin foil, wrap in cheesecloth & parchment paper and store in air tight container. I then store in my cold cellar till Xmas.
  • (optional) Monthly, pour one ounce of brandy over each cake, reseal and store in air tight container until ready to use.

    RUM: I usually pour 1 cup of dark rum over my fruit once it has been steamed. In order to save time, I would suggest that you steam the raisins in advance and let the rum soak in the raisins.

    Powered by Wild Apricot Membership Software