Name: Boiled Fruit Cake
Prep time: 240 min
Cook time: 80 min
Total time: 320 min
Yield: 1
Ingredients: 1 kg mixed fruit; 1 cup sherry; 1 cup brown sugar; 1 cup water; 250 g butter chopped; 1 tsp bicarbonate of soda; 1 tsp vanilla essence; 1 1/2 cup self-raising flour sifted; 1/2 cup plain flour sifted; 4 large egg lightly beaten

by welcome2myworld Last updated on 07/09/2019

A good old fashioned recipe for boiled fruit cake my mum always makes. - welcome2myworld

Ingredients

1 kg mixed fruit
1 cup sherry
1 cup brown sugar
1 cup water
250 g butter chopped
1 tsp bicarbonate of soda
1 tsp vanilla essence
1 1/2 cup self-raising flour sifted
1/2 cup plain flour sifted
4 large egg lightly beaten

Method

Step 1

Place fruit in a large, stainless steel saucepan.
Step 2

Add sherry and leave for at least 4 hours, or preferably overnight.
Step 3

Line base and sides of a round 23 cm x 9 cm deep cake tin with non-stick baking paper.
Step 4

Add sugar, water and butter to the fruit.
Step 5

Place over low heat and stir occasionally until butter is melted.
Step 6

Add bicarbonate of soda and vanilla essence. Simmer for 1 minute.
Step 7

Allow mixture to cool.
Step 8

Add the flours, alternating with the eggs, folding with a wooden spoon until well blended. Do not over mix.
Step 9

Spoon mixture into prepared tin.
Step 10

Bake at 180C (150-160C fan forced) for 1-1¼ hours, or until a skewer inserted into the centre comes out clean.
Step 11

Cool in the tin before turning onto a cake rack.

Recipe Notes

from Australia’s Best Recipes team

You can adjust the amount of fruit to add additional cherries or mixed peel. Any alcohol can be substituted such as cognac, whiskey brandy or rum. Use double thickness baking paper for the sides of tin. If using a smaller tin, adjust cooking times accordingly. Port wine can substitute sherry.