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Boiled fruits cake
  • Boiled Fruit Cake
  • 8.8" or 22 cm round tin lined with greaseproof paper.
  • Line the sides with brown paper and then a layer of greaseproof paper.
  • 500g raisins, chopped and pecan nuts
  • 250g sultanas
  • 125g currants
  • 100g glaced cherries, chopped
  • 250g butter
  • 1 cup water
  • ¼ cup brandy
  • ¼ tsp baking soda
  • ½ cup brown sugar
  • ½ cup caster sugar
  • 4 eggs
  • 1 ¼ cup self-raising flour
  • 1 ¼ cup plain flour
  • Method
  • Put dried fruits, butter, water, brandy and sugar in a pot and cook on low heat.
  • Pour into a bowl to cool.  (Best to leave overnight.)
  • Once fruits are cooled, add eggs and shifted flour and baking soda, and mix well.
  • Pour mixture into the tin and make sure the cake is even on the top.
  • Decorate with pecan nuts.
  • Bake at 140C for 3 hours.
  • Remove cake from oven and brush with brandy and allow it to cool completely in the tin.
  • To keep the cake moist, once it cooled, take the lining paper off and wrap with foil.  Store in air tight container.

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