Been considering whether to do the fruit soak and decided to just do it since this can be soaked for a long long time even if I decide not to bake any fruit cake this year. Here’s the recipe, adapted from my previous bakeĀ

Usually, I soak it for a week or so, but this year, I started earlier and the longer you soak, the better the flavour.

(Makes 1590g fruit soak)


  • 250g golden raisins
  • 250g black raisins
  • 250g cranberries
  • 250g currants
  • 250g mixed fruits
  • 150g apricots
  • 100g mixed peel
  • 90g candied ginger
  • 370 ml alcohol (I used a cinnamon flavoured alcohol (complimentary bottle from a friend, ‘with gold flakes’, he said ._.) mixed with Drambuie because there wasn’t enough Drambuie left over from last year.)
  • 120 ml orange juice (I used store bought ones which are slightly sweetened.)
  • 4 sticks of cinnamon


  1. Measure out all the ingredients into a big mixing bowl.
  2. Cut the apricots into small cubes, about the size of the candied ginger.
  3. Mix all the ingredients together using a wooden spoon.
  4. Pour the alcohol and orange juice into the fruits and stir with wooden spoon till all coated with the liquid.
  5. Pour the fruit soak into prepared glass bottle and put in the cinnamon sticks.
  6. Store in fridge and take the fruits out for a stir or shake everyday to ensure that the fruits are evenly coated with the liquid.
  7. This can be used after a week or you can continue to feed it till ready to use. Some people keep this for a year.

I have been using this for the last two years and I quite like this recipe, only, it is better to bake the cakes earlier so the cakes have time to mature and the flavour fully developed. Welcoming Christmas soon!