Moist Christmas Fruit Cake Recipe with Extra Virgin Olive Oil and a Brandy Twist

A Festive Fruit Cake Recipe with Wilson’s Foods Extra Virgin Olive Oil

If you’ve ever been on the fence about fruit cake, this recipe is guaranteed to change your mind. Made with South African Wilson’s Foods Extra Virgin Olive Oil and a touch of brandy, this cake is moist, rich, and bursting with festive flavour. It’s the perfect treat for holiday celebrations—simple to make and even easier to love!

Forget butter—Wilson’s Extra Virgin Olive Oil takes this fruit cake to the next level. Its smooth, fruity notes enhance the flavour of the dried fruits, while keeping the cake moist and light. Plus, it’s a healthier option, adding heart-friendly fats to your festive indulgence.

Let’s dive into the recipe!

Ingredients:

• 4 cups dried fruit mix (sultanas, currants, cranberries, or a blend)

• 1 cup orange juice

• 1 cup water

• 1.5 cups castor sugar

• 200ml Wilson’s Extra Virgin Olive Oil

• 1 lemon, zested

• 1 cup mixed nuts (unsalted, plain or roasted)

• 3 eggs

• 2 tsp vanilla extract

• 3 cups cake flour

• 3 tsp baking powder

• 0.5 tsp salt

• Optional: ½ cup brandy for soaking and finishing

Method:

1. Prepare the Dried Fruit

In a medium pot, combine the dried fruit, orange juice, and water. Bring to a boil, then simmer for 5 minutes, stirring occasionally, until the fruit plumps up.

2. Mix the Base

Remove the pot from the heat and stir in the castor sugar until fully dissolved. Add the Wilson’s Extra Virgin Olive Oil, lemon zest, and mixed nuts. Let the mixture cool to room temperature.

3. Preheat & Prepare the Tin

Preheat your oven to 180°C (350°F). Line a 23x23cm baking tin with parchment paper.

4. Combine Ingredients

In a large bowl, add the soaked fruit mixture (including the liquid) and mix in the eggs one at a time, ensuring each egg is fully incorporated. Stir in the vanilla extract.

5. Add the Dry Ingredients

Sift together the cake flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.

6. Bake

Spoon the batter into the prepared baking tin and level it out. Bake for 1 to 1h15, or until a skewer inserted into the center comes out clean or with a few crumbs. Check the cake at the 1-hour mark and cover the top with foil if it’s browning too much.

7. Optional: Add Brandy

While the cake is still warm, brush the top generously with brandy to keep it moist and add a festive kick.

8. Cool & Serve

Allow the cake to cool in the tin for 20 minutes before turning it out onto a wire rack to cool completely.

Tips for Best Results:

• Make it Boozy: Soak the dried fruit in brandy overnight for an extra festive touch.

• Storage: Wrap the cake in parchment paper and foil to keep it moist. Brush with more brandy every few days for a richer, mature flavour.

• Get Creative: Swap out the mixed nuts for your favourites, or add a pinch of cinnamon for a warm spice twist.

The combination of Wilson’s Extra Virgin Olive Oil and orange juice keeps the cake moist without making it heavy. The brandy-soaked dried fruits add a festive richness, while the lemon zest and nuts bring a burst of flavour and texture. Whether you’re a fruit cake fan or a skeptic, this recipe is bound to win you over