Boozy Fruit Cake

I’ve been baking cakes for nearly over two decades now and though I’m a stickler for following recipes, I’ve started taking liberties and doing my own thing (within the pre-defined limits of a recipe of course). Last week’s boozy fruit cake came from a random mélange of recipes of fruit muffins and Christmas cake that I’ve been baking for several years. As always, a simple recipe that requires very little time and effort!


1 cup refined flour (maida)
3/4 cup sugar
1/2 cup vegetable oil
3 eggs
2 tbsp orange marmalade
1 tsp baking powder
1 tsp vanilla essence
1/2 cup mixed candied peel, tutti frutti, dried cheeries & cranberries
3 tbsp Armagnac (or any other Brandy you prefer)


Beat the eggs and sugar in a large bowl, till the eggs form stiff white peaks. Slowly fold in the refined flour, oil, baking powder, vanilla essence and marmalade. Add 1 tbsp of Armagnac before pouring the mix into a greased and dusted cake tin. Bake at 180 for 35-40 minutes.

Once the cake has cooled down, drizzle the remaining Armagnac over the cake. Makes for an excellent accompaniment to the evening coffee. You can also serve it with whipped cream if you want to make it a dessert.

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