. Home .   . Recipes .   . Signature Dishes
. Cuisine & Culture .   . Medical Cuisine ( Vitamins & Minerals ) .   . Quality Meats ( know your meat ) .   . Mineral & Spring Water
. Food pyramid . .   . Fruits .   . Vegetables .   . Grains .   . Protein Foods .   . Carbohydrates .   . Dairy .   . Fats & Oils
. Farmers & Produce .   . Wine .   . What's Cooking ( news ) .   . Who's Cooking ( who's cooking in your region ) 
. Cooking ( techniques, ingredients, people and industries )
Best Ever Boiled Fruit Cake
views
Recipe supplied by: Julie Baker
 

Information about person or recipe: I have known Julie since 2010 when we met as work colleagues in Sydney. I can vouch for her cooking as Julie used to treat us to some of her amazing recipes, sometimes for special occasions and sometimes for no reason at all, just because she has such a kind and generous nature.

Julie has two adult children and she became a grandma this year (twice) to Ryder and Evie. Julie works full time as a Personal Assistant and loves to cook for everyone she loves, both family and friends.

Recipe listed by: Marianne Hull

Ingredients
2 ¼ cups (375g) sultanas
2 cups (340g) coarsely chopped raisins
1 ½ cups (250g) currants
½ cup (85g) mixed peel
¾ cup (155g) halved red glace cherries
250g butter, chopped
1 cup (200g) firmly packed brown sugar
½ cup (125ml) brandy
½ cup (125ml) water or juice from orange and lemon from rinds
5 eggs, beaten slightly
2 tablespoons apricot jam
2 teaspoons finely grated orange rind
1 teaspoon finely grated lemon rind
1 ¾ cup (260g) plain flour
1/3 cup (50g) self raising flour
½ teaspoon bi carb soda
½ cup (80g) blanched almonds (for decoration)
¼ cup (60ml) brandy, extra
Method
Combine fruit, butter, sugar, brandy and water or juice in a large saucepan
Stir constantly over heat, without boiling, until sugar is dissolved
Bring to boil, reduce hear, simmer, covered for 10 minutes
Transfer mixture to a large bowl, cool to room temperature.
Preheat oven to slow (150C)
Grease a deep 19cm square cake pan or a deep 22cm round cake pan
Line the pan and sides with 2 layers of brown paper and 2 layers of baking paper, bringing paper 5cm above the edges of the pan
Add the eggs, jam and rinds to fruit mixture; stir until combined
Stir in sifted dry ingredients
Spread mixture evenly into prepared pan; arrange almonds on top
Bake in a slow oven for about 2 ½ to 3 hours
(Cover the cake loosely with foil during cooking if it is over –browning)
Brush the extra brandy over the top of the cake; cover tightly with foil, cook cake in pan
To serve
 

Number of serves:
Preparation time:
Cooking time:
 
Rate this recipe
Number of reviews

Print this recipe

Nutrition Facts:
Recipe Uploaded: 12.12.2016
Share | Email