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LaJuana of New Zealand keeps making a dense and dry fruitcake and desperately needs some assistance.


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  • 10 Ounces unsalted butter
  • 8 Ounces brown sugar
  • 4 Large eggs
  • ½ TSP vanilla
  • 1 TBS light molasses
  • 1 TSP mixed spice
  • 10 Ounces AP flour
  • 8 Ounces golden raisins
  • 8 Ounces currants
  • 8 Ounces dried cherries
  • 8 Ounces dried blueberries
  • 8 Ounces dried strawberries
  • 2 Ounces chopped almonds
  • 4 TBS Brandy

 Procedure:  In a mixing bowl cream butter and brown sugar. In a separate bowl mix eggs, vanilla and molasses and add to creamed sugar, then transfer to a larger mixing bowl. In a separate bowl add mixed spice to the flour and add it the other ingredients in the large mixing bowl. Save a tablespoon of flour on the side. Fold in ingredients. In the bowl holding all dried fruit, add in saved flour and add in brandy and almonds and coat the fruit. Fold in fruit to large bowl containing all other ingredients.   Poor into a baking pan and cook for 11/2 hours on 300 degrees and then turn the over down to 275 and cook for 2/1/2 more hours. Take out and completely cool before serving. Enjoy!


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