Quick & Easy

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.
1 Item
2H 45M



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.


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