Name: Favourite boiled fruit cake
Cook time: 165 min
Total time: 165 min
Ingredients: 2 1/4 cup (375g) sultanas; 1 1/2 cup (250g) chopped raisins; 1 1/2 cup (250g) currants; 1/2 cup mixed peel; 3/4 cup halved glacé cherries; 1/4 cup chopped glacé pineapple; 1/4 cup chopped glacé apricots; 250 gram butter; 1 cup brown sugar, firmly packed; 1/2 cup brandy; 1/2 cup water; 5 eggs, lightly beaten; 1 tablespoon treacle; 2 teaspoon 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

Favourite boiled fruit cake

This boiled fruit cake is one of our favourites; it will cut and keep well and can be used for a wedding cake.

Makes 1 Item

Cook

2H 45M

Skip to Recipe

Ingredients

2 1/4 cup (375g) sultanas

1 1/2 cup (250g) chopped raisins

1 1/2 cup (250g) currants

1/2 cup mixed peel

3/4 cup halved glacé cherries

1/4 cup chopped glacé pineapple

1/4 cup chopped glacé apricots

250 gram butter

1 cup brown sugar, firmly packed

1/2 cup brandy

1/2 cup water

5 eggs, lightly beaten

1 tablespoon treacle

2 teaspoon 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

Method

1.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 large bowl; cool to room temperature.

2.Preheat oven to 150°C. Grease a deep 23cm round (or deep 19cm square) cake pan, line base and side with 2 thicknesses paper, bringing paper 5cm above edge of pan.

3.Add eggs, treacle and rinds to fruit mixture, stir until combined. Stir in sifted dry ingredients. Spread mixture evenly into prepared pan. If desired, decorate with glacé cherries and almonds.

4.Bake about 2½ hours. Cover cake with foil, cool in pan.

Keeping time: 3 months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories