The Collins Street Bakery Fruitcake is a beloved Australian classic that’s stood the test of time. Known for its rich, moist texture and perfectly balanced blend of dried fruits and nuts, this fruitcake has become a festive favorite for generations. It’s the kind of treat that brings warmth and nostalgia to any holiday table.
We love how this recipe combines tradition with simplicity, making it accessible for both seasoned bakers and beginners. The secret lies in the quality ingredients and the slow baking process that enhances the flavors beautifully. Whether you’re looking to impress at a holiday gathering or simply enjoy a slice with your afternoon tea, this fruitcake delivers every time. Let’s dive into recreating this iconic bakery favorite right in our own kitchens.
Collins Street Bakery Fruitcake Recipe
To recreate the iconic Collins Street Bakery Fruitcake, we follow a meticulous process that combines quality ingredients and slow baking to deliver a moist rich texture brimming with fruit and nut harmony. Below are the detailed steps for crafting this beloved Australian dessert.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups mixed dried fruits (currants, raisins, chopped dates, glacé cherries)
- 1 cup chopped nuts (walnuts, almonds)
- 1/2 cup orange juice
- 1/4 cup brandy or rum (optional, for soaking)
- 1 tsp vanilla extract
Preparation and Baking Steps
- Preheat the oven to 275°F (135°C). Grease and line a 9-inch round cake pan with parchment paper.
- Cream the butter and brown sugar until light and fluffy using an electric mixer. This aerates the mixture creating a tender crumb.
- Add eggs one at a time, beating well after each addition to fully incorporate.
- Sift together flour, baking powder, cinnamon, and nutmeg. Gradually fold this dry mix into the wet batter ensuring no lumps remain.
- Toss dried fruits and nuts lightly in a tablespoon of flour from the mixture. This prevents sinking during baking.
- Gently fold the coated fruits and nuts into the batter evenly distributing them.
- Blend orange juice and vanilla extract then add to the mix, folding until just combined.
- Pour the batter into the prepared pan, smoothing the surface.
- Bake in the preheated oven for 2½ to 3 hours. Check doneness by inserting a skewer; it should come out clean or with a few moist crumbs.
- Allow the cake to cool completely in the pan before removing.
Optional Soaking for Enhanced Flavor
For true authenticity, soak the cooled cake with brandy or rum to deepen flavors and maintain moisture.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 275°F/135°C | – | Low temperature ensures slow baking |
| Baking | 275°F/135°C | 2½ to 3 hours | Test with skewer near end |
| Cooling | Room temp | Until cooled | Prevent crumbling when unmolding |
| Optional soaking | Room temp | Refrigerate 1+ day | Wrap in brandy/rum-soaked cloth or foil |
“Slow low-temperature baking keeps the cake moist with intense fruit and nut flavor,” a key to Collins Street Bakery’s legendary recipe.
By following these precise steps, we can confidently reproduce the rich traditional taste and texture that make the Collins Street Bakery Fruitcake a seasonal favorite.
Ingredients
To recreate the iconic Collins Street Bakery Fruitcake, we must gather high-quality ingredients that balance texture and flavor. Below are the categorized essentials that will bring this rich and historic recipe to life.
Dry Ingredients
We rely on these Dry Ingredients to build the cake’s structure and complement the sweetness of the fruits.
- 2 ½ cups all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- 1 teaspoon ground mixed spice (cinnamon, nutmeg, cloves)
- ½ teaspoon salt
- 2 ½ cups mixed dried fruits (sultanas, raisins, currants, chopped dates)
- 1 cup chopped nuts (almonds, walnuts, pecans)
Wet Ingredients
The Wet Ingredients bind the cake and contribute moisture and richness.
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 4 large eggs, at room temperature
- ¼ cup brandy or dark rum (optional but recommended for soaking)
- 1 teaspoon vanilla extract
Special Ingredients and Add-Ins
These special ingredients elevate the cake, adding depth and authenticity.
| Ingredient | Purpose | Quantity |
|---|---|---|
| Chopped glace cherries | Adds tart sweetness and color | ½ cup |
| Zest of 1 lemon | Brightens flavor | |
| Zest of 1 orange | Adds citrus aroma | |
| Molasses or treacle | Deepens flavor and color | 2 tablespoons |
Tip: For the most traditional flavor, soak the mixed dried fruits overnight in brandy or rum. This step infuses the cake with a subtle boozy fruitiness that is signature to the Collins Street Bakery Fruitcake.
Equipment Needed
To perfectly bake the Collins Street Bakery Fruitcake, having the right equipment streamlines the process and ensures consistent results. Below is a carefully curated list of tools we recommend for this traditional recipe.
| Equipment | Purpose |
|---|---|
| 8-inch (20 cm) round cake pan | Ideal for even cooking and classic fruitcake shape |
| Mixing bowls | For combining dry and wet ingredients separately |
| Electric mixer or hand whisk | To cream butter and sugar smoothly and incorporate eggs thoroughly |
| Measuring cups and spoons | To measure ingredients with precision for consistent flavor and texture |
| Rubber spatula | For folding in dried fruits and nuts gently without deflating the batter |
| Sifter or fine mesh sieve | To aerate and combine flour, baking powder, spices, and salt |
| Cooling rack | To cool the cake evenly after baking, preventing sogginess |
| Kitchen scale (optional but recommended) | For accurate weighing of ingredients |
| Aluminum foil sheets | To cover the cake during the slow baking process, avoiding excessive browning |
| Toothpick or cake tester | To check if the cake is fully baked by testing the center |
Additional Helpful Items
- Large spoon or wooden spatula for stirring soaked dried fruits.
- Baking parchment paper to line the cake pan, enhancing easy release and cleanup.
- Small saucepan if soaking dried fruits or melting molasses/treacle is needed.
This collection of essential tools and equipment helps us maintain the authentic texture and rich flavor that define the Collins Street Bakery Fruitcake. Remember, a slow bake at low temperature demands steady preparation, so equipping ourselves properly is the first key to success.
Prep Work
Before we begin baking the Collins Street Bakery Fruitcake, proper preparation ensures a smooth process and an exceptional final product. Let’s focus on getting our ingredients and equipment ready.
Preparing the Fruit Mix
- Begin by measuring out all dried fruits precisely: include mixed raisins, currants, sultanas, chopped glace cherries, and chopped dried apricots.
- Chop nuts such as almonds and walnuts to a coarse consistency.
- Zest one lemon and one orange to get fresh citrus oils that will brighten the fruitcake’s flavor.
- Combine dried fruits, chopped nuts, and citrus zest in a large mixing bowl.
This fruit mix forms the robust base of our classic Collins Street Bakery Fruitcake, delivering texture and complex flavor in every bite.
Soaking the Fruits and Nuts
- Transfer the prepared fruit and nut mix into a sealable container.
- Pour over 1 cup (240 ml) of brandy or dark rum to cover the ingredients completely. The choice of alcohol influences the cake’s signature boozy aroma.
- Seal the container tightly.
- Let the fruits soak overnight or up to 24 hours in the refrigerator. This soaking step:
- Plumps the dried fruits
- Infuses rich depth and moisture
- Softens the nuts for balanced texture
Pro Tip: If pressed for time, soak for at least 4 hours to achieve noticeable flavor enhancement.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Mixed dried fruits | 450 grams (approx) | Adds sweetness and chewiness |
| Chopped nuts | 150 grams | Adds crunch and earthy flavor |
| Lemon and orange zest | Zest of 1 each | Adds fresh citrus notes |
| Brandy or dark rum | 240 ml (1 cup) | Soaks and flavor-infuses fruit |
Preheating the Oven and Preparing the Pan
- Set the oven temperature to 275°F (135°C). This low and slow heat is critical for the dense fruitcake texture.
- Grease an 8-inch round cake pan thoroughly with unsalted butter.
- Line the base and sides with parchment paper. For an extra layer of protection, wrap the outside with double layers of aluminum foil to prevent over-browning during the long bake.
- Place the prepared pan on a baking tray to catch any drips.
Ensuring the right temperature and pan prep avoids common fruitcake pitfalls like soggy bottoms or burnt edges. This sets us up for baking success with the authentic Collins Street Bakery Fruitcake experience.
Directions
Follow these precise steps to craft the authentic Collins Street Bakery Fruitcake, ensuring that each stage enhances the rich flavor and moist texture this classic fruitcake is celebrated for.
Making the Batter
- Cream the Butter and Sugar:
In a large mixing bowl, beat the softened unsalted butter and brown sugar together using an electric mixer. Whip until the mixture is light, fluffy, and pale in color, about 4–5 minutes. This aeration is crucial for a tender crumb.
- Add Eggs Gradually:
Beat in the eggs one at a time, mixing thoroughly after each addition. If the batter appears to curdle, add a tablespoon of sifted flour to stabilize the mixture.
- Incorporate Molasses and Zest:
Blend in the molasses or treacle along with the freshly grated lemon and orange zest. These ingredients deepen the flavor profile and lend authenticity to the classic fruitcake aroma.
Mixing the Ingredients
- Sift Dry Ingredients:
Sift together all-purpose flour, baking powder, mixed spices (such as cinnamon, nutmeg, and cloves), and salt into a separate bowl.
- Fold Dry into Wet:
Gradually fold the sifted dry ingredients into the butter-sugar-egg mixture using a rubber spatula. Mix gently to maintain the batter’s lightness and avoid overworking the flour.
- Add Soaked Fruit and Nuts:
Drain the soaked mixed dried fruits and chopped nuts (including glace cherries and any reserved soaking liquid). Fold them carefully into the batter until evenly incorporated, ensuring every slice bursts with colorful fruit and crunchy nuts.
| Ingredient Category | Details |
|---|---|
| Dry Ingredients | Flour, baking powder, spices, salt |
| Wet Ingredients | Butter, brown sugar, eggs, molasses |
| Special Ingredients | Soaked dried fruits, chopped nuts, citrus zest |
Baking the Fruitcake
- Preheat Oven and Prepare Pan:
Preheat the oven to 275°F (135°C). Line an 8-inch round cake pan with parchment paper. Wrap the outside of the pan with double layers of aluminum foil to prevent the edges from burning.
- Transfer Batter:
Spoon the prepared batter into the pan, smoothing the top with a spatula for even baking.
- Bake Slowly:
Bake for 2½ to 3 hours. Check doneness by inserting a skewer into the center; it should come out clean or with just a few moist crumbs attached.
- Protect During Baking:
If the top browns too quickly, loosely cover it with foil to avoid burning while the center finishes baking.
Cooling and Storing
- Cool in Pan:
Allow the fruitcake to cool completely in the pan on a cooling rack, about 1 hour.
- Remove and Wrap:
Turn out the cake carefully onto a wire rack. Once fully cooled, wrap it tightly in plastic wrap, then in aluminum foil to preserve moisture.
- Optional Brandy Soaking:
For enhanced richness, brush or sprinkle the cooled cake with brandy or dark rum. Wrap and store in an airtight container.
- Aging Process:
Store the fruitcake in a cool dry place for at least one week before serving. This aging intensifies the flavors and moistness, characteristic of the Collins Street Bakery Fruitcake.
Make-Ahead Tips
To truly capture the authentic richness and moist texture of the Collins Street Bakery Fruitcake, proper make-ahead preparation is essential. Here are our top tips to ensure your fruitcake develops its signature depth of flavor and tender crumb.
Soak the Fruits Early
Soaking the mixed dried fruits and nuts in brandy or dark rum at least 24 hours before baking allows the boozy signature flavor to infuse fully. For even richer taste, soak for up to a week in an airtight container, stirring occasionally.
“Patience in soaking the fruit is the secret to the bakery’s trademark moistness and complexity.”
| Soaking Time | Recommended Result |
|---|---|
| 24 hours | Well-flavored fruit with slight moisture boost |
| 3–7 days | Deeply infused and plump fruit for richer cake texture |
Prepare Batter in Advance
For enhanced blending of flavors, prepare the cake batter the day before baking. After mixing, cover it tightly with plastic wrap and refrigerate overnight. Bring to room temperature before baking to ensure even cooking.
Slow Aging for Flavor Development
Once baked and cooled, wrap the fruitcake securely in baking paper or parchment, then foil. Store in a cool, dark place to age for at least 2 weeks. This resting period allows the spice and fruit notes to meld perfectly.
| Aging Duration | Effect on Cake Flavor |
|---|---|
| 1 week | Mildly improved flavor |
| 2–4 weeks | Full flavor integration |
| 1+ months | Intensified moistness and aroma |
Optional Brandy Soaking Post-Baking
Enhance moisture and boozy richness by brushing or lightly soaking the cooled cake in warmed brandy or rum every few days throughout the aging process. Use a pastry brush or gently poke holes with a skewer before applying the alcohol for better absorption.
By following these Make-Ahead Tips, you’ll replicate the legendary aspects of the Collins Street Bakery Fruitcake and elevate its festive appeal in your own kitchen.
Serving Suggestions
To fully enjoy the Collins Street Bakery Fruitcake, we recommend presenting it with accompaniments that complement its rich, dense texture and complex flavors. Here are some tried-and-true serving ideas that elevate this classic dessert:
1. Classic Pairing with Tea or Coffee
Serve slices of the fruitcake alongside a cup of strong black tea or freshly brewed coffee. The warm bitterness of the beverages balances the cake’s sweetness and enhances its spiced notes for a perfect afternoon treat.
2. Lightly Whipped Cream or Mascarpone
Add a dollop of lightly whipped cream or a spoonful of mascarpone cheese on the side. This adds a smooth creamy contrast that softens the intense fruit and nut flavors, making each bite more indulgent.
3. Brandy Butter or Rum Sauce
Enhance the boozy character by serving with traditional brandy butter or a warm rum sauce. The warmth of these accompaniments accentuates the cake’s signature rum or brandy soak, creating a memorable taste experience.
| Serving Accompaniment | Description | Flavor Impact |
|---|---|---|
| Black Tea / Coffee | Strong and warm beverage | Balances sweetness and spices |
| Whipped Cream | Light and airy cream topping | Smoothes and softens flavors |
| Mascarpone Cheese | Creamy Italian cheese | Adds richness and mild tang |
| Brandy Butter | Butter mixed with brandy and sugar | Deepens the boozy notes |
| Rum Sauce | Warm sauce made from rum and sugar | Amplifies warmth and sweetness |
4. Slicing and Serving Temperature
For the best taste and texture, slice the fruitcake into thin wedges using a serrated knife. Serve at room temperature to allow the flavors and aromas to be fully expressed. If refrigerated, allow the slices to warm for at least 20 minutes before serving.
5. Festive Presentation Tips
- Garnish the platter with a few whole glace cherries or toasted nuts from the cake mix.
- Add a sprig of fresh rosemary or holly for a holiday touch.
- Serve on vintage china or rustic wooden boards for classic charm that mirrors the cake’s heritage.
By following these Serving Suggestions, we ensure the Collins Street Bakery Fruitcake shines as the centerpiece dessert at any holiday gathering.
Conclusion
Baking the Collins Street Bakery Fruitcake is more than just making a dessert—it’s about embracing a timeless tradition that brings warmth and joy to any occasion. With attention to detail and quality ingredients, we can recreate this iconic fruitcake’s rich flavors and moist texture right in our own kitchens.
Whether you’re a seasoned baker or trying this recipe for the first time, the process rewards patience and care with a truly memorable treat. It’s the perfect way to add a touch of classic Australian charm to your holiday celebrations year after year.
Frequently Asked Questions
What makes Collins Street Bakery Fruitcake unique?
The fruitcake is known for its rich texture and balanced blend of dried fruits, nuts, and spices. Its slow baking process and quality ingredients give it a nostalgic, traditional flavor that stands out among holiday desserts.
Can beginners bake this fruitcake successfully?
Yes, the recipe is designed to be simple and clear, making it approachable for bakers of all skill levels with step-by-step instructions.
What are the key ingredients in this fruitcake?
Essential ingredients include unsalted butter, brown sugar, eggs, mixed dried fruits, nuts, spices, molasses or treacle, and optional brandy or dark rum for soaking.
How long should the fruitcake be baked?
Bake the fruitcake slowly at 275°F (135°C) for 2½ to 3 hours to achieve the ideal moist texture and rich flavor.
Is soaking the fruitcake in alcohol necessary?
Soaking cooled fruitcake in brandy or rum is optional but recommended. It enhances moisture and deepens the cake’s flavor.
What equipment is needed to bake this fruitcake?
You’ll need an 8-inch round cake pan, mixing bowls, an electric mixer or whisk, measuring tools, a rubber spatula, sifter, cooling rack, and optionally a kitchen scale and foil sheets.
How should dried fruits and nuts be prepared before baking?
Soak the mixed dried fruits and nuts in brandy or rum for at least 24 hours (up to a week for best results) to boost flavor and moisture.
Can I prepare the batter ahead of time?
Yes, preparing the batter a day in advance and refrigerating it overnight helps the flavors blend better for improved taste.
How should the fruitcake be stored after baking?
Wrap the cooled fruitcake tightly and store it in a cool place for at least two weeks to allow flavors to mature. Optional brandy soaking during aging enhances richness.
What are the best ways to serve Collins Street Bakery Fruitcake?
Serve thin slices at room temperature with strong black tea or coffee. Adding lightly whipped cream, mascarpone, brandy butter, or warm rum sauce enhances enjoyment.