Favourite boiled fruit cake

Favourite boiled fruit cake

Cuisine type: Traditional
Cooking time: More than 1 hour
Course: Dessert, Snacks
Cooking method: bake
Season: All year round
Special options: Vegetarian

This is a rich boiled fruit cake that will keep well for at least 3 months. It is suitable to use as a wedding cake.

375g (2 & 1/4 cups) sultanas
250g (1 & 1/2 cups) chopped raisins
250g (1 & 1/2 cups) currants
125g (1/2 cup) mixed peel
125g (1/2 cup) halved glace cherries
1/4 cup chopped glace pineapple
1/4 cup glace apricots
250g butter
1 cup brown sugar, firmly packed
1/2 cup brandy
1/2 cup water
5 eggs, lightly beaten
1 tablespoon treacle
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
1& 3/4 cups plain flour
1/3 cup self-raising flour
1/2 teaspoon bicarbonate of soda


Combine fruit. butter. sugar, brandy and water in saucepan. Stir constantly over heat without boiling until sugar is dissolved. Bring to the boil, reduce heat, simmer covered 10 minutes. Transfer to a large bowl and cool to room temperature.

Add eggs, treacle and rinds to fruit mixture, stir until combined. Stir in sifted dry ingredients. Spread mixture evenly into a deep 19cm square or a deep 23cm round prepared cake pan. Bake at 150°C for about 2½ hours.

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