AS the festive season approaches, it stirs a sense of renewal and excitement – just like new seeds ready to sprout, so too does chef Mynhardt’s 9th Festive Fruitcake Charity Drive come to life. This cherished tradition celebrates the spirit of abundance, generosity, and community.
Mynhardt and his team aim to send 3000 of these delectable fruitcakes out into the world this year, each one filled with love and the power of giving back. For Mynhardt, the festive season is a time to reflect on his own beginnings, where his love for food was born in the heart of the Free State. Every year, he carries forward a cherished family tradition passed down from his grandmother to his mother, making it his own through the annual Festive Fruitcake Charity Drive. The joy of giving – by baking delicious treats for charity and loved ones – showcases the abundance of kindness and generosity that defines the festive season, allowing him to “bake” the circle of giving bigger each year.
Be part of heartwarming initiative by purchasing one (or more) of the cakes on offer. For every cake sold, you’ll be supporting children in need through Mynhardt’s partnership with Die Burger Kinderfonds. Since 2016, this project has raised essential funds for protection services, trauma counselling, and children’s homes nationwide.
For a fresh take on enjoying the festive fruitcake, pair it with Rockjumper mountain fynbos gin from Pringle Rock Distillery, infused with juniper, coriander, angelica, kooigoed (liquorice), sour fig, orange zest, rooibos tea and pimento which echo the colour and warmth of the cake. The cake’s spice and richness meet the gin’s bright, resinous fynbos lift, its concentration cutting through the sweetness. Brenda’s handcrafted green fig preserve has also become a firm favourite – the perfect companion to the fruitcakes, bringing syrupy, earthy depth that ties beautifully into a smorgasbord of Fairview cheeses (all made with non-animal rennet). Imagine a nutty white-mould cheese, a soft, tangy chevin, fruitcake and something gently aromatic in the glass; indulgent while at the same time resetting the palate for a fresh lift after all the festivities.
“I am excited that we are now in the ninth year of this drive, humbled by the continued support from all of you,” says Mynhardt “I hope the cake represents the message of abundance to each who receives one this year and encourages all to create light and laughter with it. Christmas is a joyful time, and I am grateful for the ability to contribute.”
Order your fruitcake
- 1 kg round Christmas Cake R500
- 2 kg square standard Christmas Cake R600
- 2.2 kg square luxury green fig Christmas Cake R700
- Orders can be placed at cake@mynhardt.co.za or WhatsApp Cedrick at 084 916 4506
- Set courier fee across RSA R170
Be creative
Fruitcake cheese platter: Create a platter with slices of fruitcake, Fairview cheeses, Weltevrede figs, nuts, and a fynbos gin–infused honey and citrus drizzle. Gently warm local honey and loosen it with a splash of mountain fynbos gin, a curl of orange zest and a pinch of sea salt – an aromatic lift against the richness of the cake and cheese.
Fruitcake trifle cups: Layer slices of fruitcake with mascarpone, berries, and a drizzle of spiced rum in individual cups. This is an easy-to-serve dessert with contrasting textures and flavours – rich fruitcake balanced by the cream and the tartness of the fruit.
Savoury fruitcake crostini: Slice your fruitcake into thin rounds. Toast them in the oven to create crostinis. Spread a thin layer of Fairview chevin on each round, top with Brenda’s Green Figs, and garnish with fresh rosemary.
