Boiled fruit cake

Boiled fruit cake

By
From
Baking
Serves
12
Photographer
Vanessa Levis

An economical and easy cake that keeps well. For Christmas, it may be topped with almonds before baking, or iced and decorated afterwards. The name may sound odd, but it’s the fruit mixture that is boiled, not the cake!

Ingredients

Quantity Ingredient
750g mixed dried fruit
185g butter
275g firmly packed brown sugar
1 tablespoon grated lemon rind
2 teaspoons mixed spice
1 cup water
2 teaspoons rum or sherry
150g plain flour
225g self-raising flour
1/4 teaspoon salt
3 eggs
1/2 teaspoon bicarbonate of soda

Method

  1. Preheat the oven to 180°C. Grease a deep 20 cm cake tin and line it with two layers of baking paper.
  2. Place the fruit, butter, brown sugar, lemon rind, spice, water and rum or sherry in a saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes, then remove from the heat and leave until lukewarm.
  3. Sift the flours and salt together. Beat the eggs with the bicarbonate of soda. Stir the flour and beaten eggs alternately into the fruit mixture.
  4. Spoon into the prepared tin and bake for 45 minutes, then reduce the heat to 160°C and bake for a further 45 minutes or until a skewer inserted in the centre comes out clean.
  5. Turn out of the tin and cool on a wire rack before removing the paper. Store in an airtight container.
  6. This fruit cake will keep in an airtight container for up to 1 month.
Tags:
baking
bakery
margaret
fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again