Gay Couillard's
Vienna Home Bakery Fruitcake

Recipe By: Gay Couillard
sent in by David Aplin
as seen in the Toronto Star Newspaper


Fruit Mix:

  • 3 cups sultanas, washed, finely chopped
  • 3 cups Thompson raisins, washed, finely chopped
  • 3 cups currants, washed
  • 1 1/2 cups pitted prunes, chopped
  • 1 1/2 cups pitted dried dates, chopped (heat briefly in microwave to soften)
  • Juice and zest of 2 oranges
  • Juice and zest of 1 lemon
  • 1 cup damson plum jam
  • 1/2 cup plum brandy (slivovitz)
  • 3 1/2 cups walnut halves (optional)
  • Soak all fruit in brandy 2 days before manufacturing the cake
Cake Mix:
  • 1 1/2 tsp each: Fine sea salt, baking powder, ground allspice
  • 20g salt
  • 2g baking powder
  • 2 1/2 tsp each: ground cinnamon, ground mace, ground cloves
  • 8 1/4 cups sifted pastry flour
  • 3 cups unsalted butter, at room temp.
  • 1 cup demerara sugar
  • 1/2 cup honey
  • 1 cup blackstrap molasses
  • 15 extra large eggs
  • 2 to 3 cups plum brandy


Cream butter and sugar until light and fluffy. Add Honey and Molasses. Add eggs 1 at a time. Blend all other dry ingredients into the creamed mix.

Fold in fruit mixture. Divide into small loaf tins at approx. 4 handfuls per tin. Not very accurate, adjust to 3/4 from the top of tin. Smooth tops.

Bake in a slow oven, 250 degrees F, 2 hours or until the tops of cakes have risen and are cracked.

Cool tins on wire rack for 1/2 hour, remove cakes from tins and return to wire rack.

Cool completely and cover with a canvas tarpaulin. Let stand overnight.

Make up a a simple syrup (1/2 sugar, 1/2 water) and blend in equal portions with slivovitz. Place each cake in an appropriate sized container and immerse in the slivovitz bath, turn cake over and really give it a good soaking. Remove immediately.

Wrap in wax paper. Double wrap in plastic. Store in a cool, dry, mold-free place that is free of snooping relatives for up to one month.