IN my house for Christmas, my mother would always insist that we had two types of Christmas cake – one drenched in brandy, and another kosher one for our very Muhibbah set of friends and neighbours.

So I have always been on the lookout for a fruitcake that would meet the needs of the everyman. No alcohol of course, and no eggs (for the vegans).

When my mum’s best friend, Aunty G, made this lovely little eggless fruit cake once a few years ago, I was sold. The best part of this recipe is that it is incredibly easy to make.

Since learning how to bake it, I have been making these eggless fruit cakes every year as gifts for friends and family. Little round ones with mistletoe and berries on top look perfect for the season, or you can make loaves that look like yule logs. Try it out!

Related story:

Better (pot) luck

Serving

8

Ingredients

345g dried fruits ¾ glass water
144g butter
7 tbsp condensed milk
144g flour
1¼ tsp baking powder
½ tbsp sodium bicarbonate

Method

Grease and line an 18cm tin with baking paper.

Chop fruits and place in a saucepan with water, butter and condensed milk. Bring to the boil and allow to boil for three minutes. Cool, then add baking powder and sodium bicarbonate, and then sift the flour into it.

Mix well, and pour into the prepared tin.

To bake: Preheat oven to 160°C and bake for 1¼ hours.

Remove from the oven and cool slightly before turning out. Decorate as desired.