Jenny's Best Ever Fruit Cake

Back by popular demand, Jenny has kindly allowed us to publish her carefully guarded Christmas cake recipe. Many people put brandy or rum in their recipe, and perhaps I am preaching to the converted, but the winning ingredient is Muscat. In fact, most Christmas recipes can incorporate our wonderful fortifieds from Topaque poached pears to luscious syrups for cherries and roasted nut toffee. The Ruby and White Fortified styles also should never be overlooked when cooking, as they impart delicious rich celebratory flavours.


  • 1 kilo mixed dry fruit 
  • At least ½ cup Stanton and Killeen White Fortified or Stanton and Killeen Rutherglen Muscat 
  • 1 Granny Smith apple 
  • 1 tablespoon golden syrup or honey 
  • 1 cup brown sugar 
  •  250 grams of butter 
  • 4 eggs 
  • 1 ½ cups plain flour 
  • ½ cup self-raising flour 
  • 1 teaspoon mixed spice


  1. Soak fruit in a large bowl with Stanton and Killeen White Fortified or Stanton and Killeen Muscat (the longer the better, up to 1 month if you have time) 
  2. Line a deep 23cm round tin or a 20cm square tin with baking paper. Make sure your paper is about 3-5cm above the tin 
  3. In the large mixing bowl of fruit, add peeled grated apple, golden syrup or honey, sugar eggs and cooled melted butter. Mix well 
  4. Gradually add sifted flours and spice to the mixture and combine well 
  5. Fill prepared tin and bake in a slow oven for approximately 3 hours 
  6. Test to make sure it is cooked before removing as ovens can vary 
  7. While still hot, pour 2 tablespoons of Stanton and Killeen White Fortified or Stanton and Killeen Muscat over the top of cake ……listen for it to sizzle. 
  8. Cover the hot cake with foil and let it cool before removing from tin 
  9. Remove from the tin (leave the paper on) and wrap fully with foil until ready to use