I don’t normally like fruit cakes, I find them too heavy and often too sweet and just loaded with taste that overkills. This fruit cake, for some reason, is something I like very, very much.

I used that 13 year old Cordon Bleu that was opened and soaked 1/4 cup of it with the mixed fruits for only a short while. Added some simple fruits to it and then just make a basic butter cake spiced with a teaspoon of mixed spice and vanilla essence. The result is simply wonderful and because the cognac is so good, it tastes even better than a whole cup of rum.

Love this. Will make it again, but perhaps with more fruits and add walnuts.


Cordon Bleu Fruit Cake

Cordon Bleu Fruit Cake


250g Butter

180g Sugar (mix 1/2 brown and 1/2 caster)

3 eggs

1 tsp Mixed Spices

1 tsp Vanilla essence

400g Mixed Fruits soaked in 1/2 cup Cordon Bleu

100g Plain Flour

100g Self-raising Flour

Milk to the right consistency


  1. Soak the mixed fruits in Cordon Bleu Cognac for at least a day, then drain. Coat with 20g of flour (so that the fruits will not sink to the bottom of the pan).
  2. Cream butter and sugar until very pale.
  3. Add in the eggs one at a time.
  4. Add in the mixed spices, the liquid from soaking the fruits and vanilla essence.
  5. Stir the fruits into the flour and then fold in flour and fruits.
  6. Check that the batter is of dropping consistency, if you don't know what that is, Google! Important if you want a moist cake.
  7. Line the bottom of a 22cm pan with parchment paper and pour in the fruit cake batter.
  8. Bake in a preheated oven at 180C for 1 hour.
  9. Brush additional cognac onto the cake. Best eaten the next day.