Collins Street Bakery Fruit Cake is a timeless classic that has delighted taste buds for generations. Known for its rich flavors and moist texture this iconic cake combines a perfect blend of dried fruits, nuts, and warming spices that make every bite unforgettable. Whether you’re celebrating a special occasion or simply craving a comforting treat this recipe brings a touch of tradition to your kitchen.
We love how this fruit cake balances sweetness with a subtle hint of spice making it ideal for holidays or anytime you want to impress family and friends. With our step-by-step guide you’ll master the art of baking this beloved Australian favorite and enjoy a slice of history with every mouthful. Let’s dive into the secrets behind the Collins Street Bakery Fruit Cake and create a dessert that’s both delicious and memorable.
Ingredients
To craft the authentic Collins Street Bakery Fruit Cake, we carefully select each ingredient to balance rich flavors and moist, tender texture. Below are the essentials divided into three key categories for easy preparation.
Dry Ingredients
These dry components form the flavorful base and structure of our classic fruit cake.
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups mixed dried fruits* (raisins, currants, chopped dates, glace cherries)
- 1/2 cup chopped walnuts or pecans*
Tip: Soaking dried fruits overnight in a splash of brandy or orange juice enhances moisture and flavor.
Wet Ingredients
The wet ingredients bind the cake together and contribute to its moist richness.
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 3 large eggs, room temperature
- 1/4 cup brandy or freshly squeezed orange juice
- 1 teaspoon pure vanilla extract
Special Add-ins
To replicate the signature Collins Street Bakery flair, we include special add-ins that elevate the fruit cake’s complexity.
| Add-in | Quantity | Purpose |
|---|---|---|
| Almond meal | 1/4 cup | Adds moisture, texture, and richness |
| Lemon zest | 1 tablespoon | Brightens flavor |
| Orange zest | 1 tablespoon | Adds citrus aroma and depth |
| Mixed spice | 1 teaspoon | Enhances warmth and complexity |
Using these carefully balanced ingredients, we create a fruit cake layered with deep, inviting flavors that honor the tradition and craftsmanship of Collins Street Bakery.
Equipment Needed
To master the Collins Street Bakery Fruit Cake recipe, having the right equipment is crucial for precise preparation and perfect results. Below is a detailed list of essential tools we need to bring this classic dessert to life.
Baking Pans and Preparation Tools
- 8-inch round cake pan or a square baking tin lined with parchment paper to ensure easy release and even baking.
- Mixing bowls in various sizes for combining dry and wet ingredients separately.
- Measuring cups and spoons for accurate measurement of flour, spices, and liquids.
- Cooling rack to allow the cake to cool evenly without sogginess.
Mixing and Measuring Equipment
- Electric mixer or stand mixer for creaming butter and sugar smoothly and incorporating eggs thoroughly.
- Rubber spatula for folding fruits and nuts gently into the batter.
- Whisk to blend dry ingredients evenly before combining with wet ingredients.
Additional Tools
- Sieve or fine mesh strainer to sift flour and spices, ensuring a light and airy texture.
- Sharp knife for chopping dried fruits and nuts to desired sizes.
- Pastry brush to apply brandy or glaze on the cake after baking, enhancing moisture and flavor.
- Aluminum foil or cake dome to cover the cake during baking or storage to retain moisture.
| Equipment Type | Purpose |
|---|---|
| Baking Pan (8-inch round) | Baking the cake evenly |
| Mixing Bowls | Separating and combining ingredients |
| Measuring Cups & Spoons | Precise ingredient measurements |
| Electric Mixer | Creaming butter and sugar, mixing batter |
| Rubber Spatula | Folding fruits and nuts to prevent breakage |
| Whisk | Blending dry ingredients evenly |
| Sieve/Strainer | Sifting flour and spices |
| Sharp Knife | Chopping dried fruits and nuts |
| Pastry Brush | Applying brandy or glaze after baking |
| Cooling Rack | Cooling cake without sogginess |
| Aluminum Foil/Cake Dome | Covering cake to retain moisture |
Using this equipment ensures a smooth workflow and helps us replicate the authentic texture and flavor of the Collins Street Bakery Fruit Cake with precision. Let’s gather these tools before diving into the mixing and baking process for our rich and moist fruit cake.
Make-Ahead Instructions
To achieve the signature moistness and deeply developed flavor of the Collins Street Bakery Fruit Cake, proper make-ahead steps are essential. Let’s walk through how to prepare and store your cake in advance for the best results.
Step 1: Baking and Cooling
After mixing all ingredients and baking the fruit cake in an 8-inch round cake pan at 325°F (163°C) for 90–100 minutes:
- Remove the cake from the oven once a skewer inserted in the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Then carefully turn it out onto the rack to cool completely.
Cooling completely is critical before wrapping to prevent condensation and sogginess.
Step 2: Wrapping and Storing
Once cooled, wrap the cake tightly in a double layer of plastic wrap followed by aluminum foil to lock in moisture and protect it from air exposure.
Step 3: Aging the Fruit Cake
The secret to the classic Collins Street Bakery Fruit Cake lies in aging:
- Store the wrapped cake in an airtight container or cake dome at room temperature.
- For enhanced flavor, feed the cake by brushing or spooning 1–2 tablespoons of brandy, rum, or orange juice over the top every 3–5 days.
- Rewrap tightly after each feeding to maintain moisture.
Optimal Make-Ahead Timelines
| Make-Ahead Stage | Time Required | Notes |
|---|---|---|
| Cooling | 1–2 hours | Ensure completely cooled before wrapping |
| Aging | Minimum 2 weeks | Ideal 4–6 weeks for flavor development |
| Feeding with alcohol/juice | Every 3–5 days during aging | Enhances moistness and richness |
| Long-term storage | Up to 3 months (refrigerated) | Wrap in foil and plastic wrap; bring to room temp before serving |
“Aging allows the spices and fruit to meld beautifully. Patience rewards us with a moist texture and exquisite flavor depth that defines the Collins Street Bakery Fruit Cake.“
Step 4: Reheating Before Serving
Before slicing and serving:
- Remove the cake from wrapping and allow it to come to room temperature (about 1 hour).
- Optionally, warm the cake in a preheated oven at 300°F (150°C) for 15 minutes wrapped loosely in foil to revive extra moistness and release fragrant spices.
Following these Make-Ahead Instructions ensures our fruit cake will echo the traditional richness and moist texture that the Collins Street Bakery is renowned for.
Preparation
To achieve the iconic Collins Street Bakery Fruit Cake texture and flavor, precise preparation of each component is essential. Let’s break down the key steps.
Preparing the Fruit Mix
Begin by measuring and sorting the dried fruits to ensure freshness and remove any stems or seeds. Our fruit mix includes:
- Sultanas
- Currants
- Chopped dates
- Glacé cherries (halved)
- Mixed peel (finely chopped)
We want a balanced mix that complements the cake’s moistness and spice profile. Combine all dried fruits in a large bowl gently to distribute evenly. This ensures each bite bursts with varied flavors.
Soaking the Fruit
Soaking intensifies the fruit’s flavor and tenderizes it for the cake’s moist crumb. Follow these steps:
- Transfer the prepared fruit mix into a clean bowl.
- Pour over brandy, rum, or orange juice—about 1 cup (240 ml) to cover the fruit.
- Cover the bowl with plastic wrap and refrigerate for 24 to 48 hours, stirring once to coat all the fruit.
| Soaking Liquid Options | Flavor Impact | Soaking Time |
|---|---|---|
| Brandy | Rich & aromatic | 24-48 hours |
| Rum | Deep & robust | 24-48 hours |
| Orange juice | Bright & fruity | 24-48 hours |
Remember, the longer the soak, the deeper the flavor infusion.
Prepping Nuts and Other Add-ons
For crunch and richness, the recipe calls for carefully prepared nuts and other unique ingredients:
- Almond meal: Provides softness and subtle nuttiness. Measure out ½ cup (50 g).
- Mixed nuts: Use a combination of walnuts, pecans, and almonds; chop coarsely for texture contrast—about 1 cup (120 g) total.
- Zests: Add 1 teaspoon of freshly grated lemon zest and 1 teaspoon of orange zest to enhance aromatic complexity.
- Mixed spice: Sift through 1 tablespoon of mixed spice powder with the flour for even distribution.
We recommend toasting nuts lightly in a dry pan over medium heat for 3-4 minutes until fragrant. Cool before adding to prevent moisture loss in the batter.
By meticulously preparing the fruit and nuts, we set the foundation for a rich, moist fruit cake that captures the essence of the Collins Street Bakery’s signature recipe.
Directions
Let’s follow these precise steps to create the Collins Street Bakery Fruit Cake with its signature moist texture and rich flavor.
Mixing the Batter
- Cream the butter and brown sugar together in a large mixing bowl using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition to ensure full incorporation.
- Stir in the vanilla extract, mixing just until combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, mixed spice, and a pinch of salt.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Mix gently to avoid overworking the batter, preserving the cake’s lightness.
Incorporating the Fruit and Nuts
- Drain the soaked fruit mixture to remove excess liquid but reserve the soaking liquid for later use.
- Fold the prepared fruit mix, almond meal, lemon zest, orange zest, and the chopped nuts into the batter. Ensure an even distribution without overmixing.
- If the batter feels too thick, add up to 2 tablespoons of the reserved soaking liquid gradually to loosen it, maintaining a moist but firm consistency.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Soaked Fruit Mix | 2 ½ cups (375 g) | Drained, liquid reserved |
| Almond Meal | ½ cup (50 g) | Freshly ground |
| Lemon Zest | 1 tablespoon | Finely grated |
| Orange Zest | 1 tablespoon | Finely grated |
| Mixed Nuts | 1 cup (120 g) | Chopped |
Preparing the Cake Tin
- Preheat the oven to 275°F (135°C) for even low-temperature baking.
- Grease an 8-inch round cake pan thoroughly with butter.
- Line the base and sides with parchment paper, ensuring it extends slightly above the pan rim to catch any batter overflow and allow for rising.
- For extra insulation and slow baking, wrap the outside of the pan with a double layer of aluminum foil to prevent overbrowning.
Baking the Cake
- Pour the batter evenly into the prepared cake tin, smoothing the top with a spatula.
- Place the pan in the center of the preheated oven.
- Bake at 275°F (135°C) for 2 ½ to 3 hours. Tent the cake with foil after 1½ hours if it begins to darken too quickly.
- Check doneness by inserting a skewer into the center; it should come out clean or with moist crumbs, but not wet batter.
- Remove the cake from the oven and allow it to cool in the pan for 30 minutes.
- Transfer to a cooling rack, peel off the parchment, and cool completely before wrapping for aging.
| Oven Temperature | Baking Time | Notes |
|---|---|---|
| 275°F (135°C) | 2 ½ to 3 hours | Tent with foil if browning |
Cooling and Storing
Proper Cooling and Storing are essential to preserving the moist texture and rich flavors of our Collins Street Bakery Fruit Cake. Let’s explore the best practices to keep our fruit cake fresh and delicious.
Cooling Tips
- Remove the cake from the oven and let it cool in the pan for 20 to 30 minutes. This allows the structure to set without breaking.
- Carefully run a knife around the edges to loosen the cake from the pan.
- Transfer the cake to a wire cooling rack to cool completely. This prevents moisture buildup and soggy spots.
- Avoid wrapping or storing until the cake is fully cool. Wrapping a warm cake traps steam and affects texture.
Storing for Best Flavor
To achieve the signature moistness and deepen the complex flavors of the Collins Street Bakery Fruit Cake, proper storing is key.
| Step | Details |
|---|---|
| Wrapping | Wrap the cooled cake tightly in plastic wrap, then wrap again in aluminum foil to lock in moisture and protect from air exposure. |
| Aging | Store wrapped cake in a cool dark place for a minimum of 2 weeks, ideally 4 – 6 weeks, allowing flavors to mature and meld. |
| Feeding the Cake | Every 3 to 5 days, unwrap and lightly brush or spoon brandy, rum, or orange juice onto the cake to maintain moisture and enhance the flavor profile. Rewrap tightly after feeding. |
| Refrigeration Option | For longer storage, keep the wrapped cake in the refrigerator, but allow it to come to room temperature before serving to restore texture. |
“Properly cooled and stored, our Collins Street Bakery Fruit Cake will develop a deeper flavor and remain moist and tender for weeks.”
Following these cooling and storing guidelines ensures our fruit cake stays delicious and faithful to the bakery’s timeless tradition.
Serving Suggestions
To fully enjoy our Collins Street Bakery Fruit Cake, presenting it properly enhances both flavor and experience. Here are our top serving suggestions to bring out the best in this rich and moist fruit cake.
Slice Thickness and Serving Size
We recommend slicing the fruit cake about ½ inch thick. This thickness balances richness and allows the flavor notes of dried fruit, nuts, and spices to shine through without overwhelming the palate.
| Serving Size Metric | Quantity |
|---|---|
| Slice Thickness | ½ inch (1.27 cm) |
| Typical Servings | 12–14 slices |
| Accompaniments per Slice | 1–2 tablespoons |
Ideal Pairings
Pair the fruit cake with complementary flavors and textures. Some of our favorites include:
- Whipped cream lightly sweetened with vanilla to add creaminess.
- Butter softened and spread on warm slices for richness.
- A small dollop of clotted cream for indulgence.
- Serve alongside fresh seasonal fruits such as sliced pears or oranges to balance the cake’s sweetness.
- For a festive touch, a drizzle of brandy or orange liqueur adds warmth and intensifies the traditional flavors.
Beverage Recommendations
Beverage pairing elevates the tasting experience. Consider these options:
| Beverage Type | Suggested Drinks | Notes |
|---|---|---|
| Hot Beverages | Black tea, Earl Grey, spiced chai | Cut through cake’s sweetness |
| Coffee | Espresso, Cappuccino, Light roast | Complement nutty and spicy notes |
| Alcoholic Pairing | Tawny Port, Sherry, Madeira, Brandy | Enhance fruit and spice profile |
| Non-Alcoholic | Sparkling apple cider, Fresh orange juice | Refreshing and light |
As Collins Street Bakery Fruit Cake is rich and dense, pairing it with lighter or acidic beverages balances the palate beautifully.
Serving Temperature
We suggest serving the cake at room temperature to allow the full complexity of its spices, nuts, and soaked fruits to be appreciated.
“Bringing the cake to room temperature before serving unlocks its aromatic qualities and moist texture—perfect for savoring every bite.”
Presentation Tips
- Place slices on a decorative cake stand or plate to showcase the rustic, festive look.
- Garnish with a small mint leaf or sprinkle of powdered sugar for a refined touch.
- Offer small dishes for accompaniments like cream or fruit preserves for guests to customize their experience.
- For holiday occasions, decorate the serving area with seasonal decorations echoing the cake’s warm spices.
Adopting these Serving Suggestions ensures our Collins Street Bakery Fruit Cake delivers a memorable dessert experience worthy of every special occasion.
Conclusion
Mastering the Collins Street Bakery Fruit Cake recipe lets us bring a timeless classic into our own kitchens. With the right ingredients, tools, and patience for aging, we can create a moist and flavorful cake that truly honors tradition. This recipe isn’t just about baking; it’s about crafting a memorable dessert that brings warmth and celebration to any occasion. Let’s get baking and enjoy every rich, spiced bite together.
Frequently Asked Questions
What makes the Collins Street Bakery Fruit Cake special?
The cake is known for its rich flavors, moist texture, and a delightful mix of dried fruits, nuts, and spices that create a traditional dessert perfect for celebrations.
What are the key ingredients for the fruit cake?
The cake uses all-purpose flour, baking powder, spices, dried fruits, nuts, butter, brown sugar, eggs, brandy or orange juice, vanilla extract, almond meal, lemon zest, orange zest, and mixed spice.
What equipment do I need to bake this fruit cake?
Essential tools include an 8-inch round cake pan, mixing bowls, measuring cups, electric mixer, whisk, rubber spatula, sieve, cooling rack, sharp knife, pastry brush, and aluminum foil or a cake dome.
How long should I age the fruit cake?
Aging the cake for at least two weeks, preferably four to six weeks, improves its moistness and flavor. Feeding it brandy, rum, or orange juice regularly helps maintain moisture.
How do I prepare the fruit for the cake?
Soak sultanas, currants, chopped dates, glacé cherries, and mixed peel in brandy, rum, or orange juice for 24 to 48 hours to enhance flavor and softness.
What is the recommended baking temperature and time?
Bake the cake at a low temperature of 275°F (135°C) for 2 ½ to 3 hours to ensure a moist texture and thorough cooking.
How should I store the fruit cake after baking?
Cool the cake completely, then wrap tightly in plastic wrap and aluminum foil. Store in a cool place and feed with alcohol or juice periodically to maintain flavor and moisture.
How should I serve the Collins Street Bakery Fruit Cake?
Slice the cake about ½ inch thick and serve at room temperature with accompaniments like whipped cream, clotted cream, or fresh fruits, alongside beverages such as black tea or tawny port.