Baking

Economical boiled fruit cake

ECONOMICAL BOILED FRUIT CAKE
12
1H 45M

Ingredients

Method

1.Stir fruit, sugar, butter, the water, spice and soda in large saucepan over low heat, without boiling, until sugar dissolves and butter melts, bring to the boil. Reduce heat, simmer, covered, 5 minutes. Remove from heat, stir in sherry. Cool to room temperature.
2.Preheat oven to 160°C (140°C fan-forced). Grease deep 20cm-round cake pan, line base and side with two layers of baking paper, extending paper 5cm above side.
3.Stir egg and sifted flours into fruit mixture. Spread mixture into pan, decorate with almonds.
4.Bake cake about 1½ hours. Brush top of hot cake with extra sherry. Cover cake with foil, cool in pan.

A sponge cooks best when the top of each pan is in the centre of the oven. If pans are on different shelves, swap them around half way through baking so sponges cook evenly.

Note

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