Best Ever Boiled Fruit Cake
Recipe supplied by: Julie Baker
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
Cooking Tips & Tricks
To serve
 |
- Number of serves:
- Preparation time:
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 12. 12. 2016
- Share
- Print this recipe