Quick & Easy

Rich eggless boiled fruit cakes

rich eggless boiled fruit cakes
6 Item
1H 30M



1.Combine fruit, the water, sugar and butter in a large saucepan; stir over medium heat until sugar dissolves. Cover; simmer for 3 minutes. Remove from heat; stand until cold.
2.Preheat oven to 150°C/300°F.
3.Place two paper cases in each hole of a six-hole (¾-cup/180ml) texas muffin pan – the double cases protect the mixture from drying out during the long baking time.
4.Stir sifted dry ingredients alternately with sherry into the cold fruit mixture; mix well. Divide mixture between pan holes.
5.Bake about 1 hour 15 minutes. Brush hot cakes evenly with extra sherry. Turn cakes, top-side up, onto a wire rack to cool.

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