This dense, plump boiled fruit cake is stunning, scrumptious, and feeds a sizable crowd. A vintage recipe in the Australian Women's Weekly
Boiled fruit cake
- 1 kg mixed dried fruit, chopped coarsely
- 250 g butter, chopped coarsely
- 1 1/4 cups (275g) firmly packed brown sugar
- 1 cup (250ml) sherry (or 50ml brandy essence coupled with 200ml water)
- 1/4 cup (60ml) water
- 2 teaspoon carefully grated orange rind (or 1 teaspoon orange essence)
- 4 eggs, gently beaten
- 1 1/2 cups (225g) plain flour
- 1/2 cup (75g) self-raising flour
- 2 teaspoon mixed spice
- 1/2 cup (60g) pecans
- 3/4 cup (105g) macadamias
- Line an in-depth 22cm round cake pan with three layers of baking paper, stretching paper 5cm above side.
- Mix fruit, butter, sugar, 3/4 cup from the sherry (or even the brandy essence mixture) and also the water inside a large soup pot stir over medium warmth until butter is melted and sugar dissolved. Provide the boil, remove from warmth transfer to some large bowl awesome.
- Pre-heat oven to 150°C (130°C fan-forced).
- Stir rind (or orange essence) and eggs in to the fruit mixture, then your sifted dry elements. Spread the mix in to the pan and top with nuts.
- Bake cake for around 3 hrs. Brush hot cake with remaining sherry cover with foil awesome in pan overnight.
Phil Vickery’s simple honey fruit cake recipe
Boiled Fruit Cake (12.11.2013)