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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 
  • 1/4 cup brandy 
  • 1/4 tsp baking soda 
  • 1/2 cup brown sugar 
  • 1/2 cup caster sugar 
  • 4 eggs 
  • 1 1/4 cup self-raising flour 
  • 1 1/4 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.