Best-ever Christmas fruit cake recipe

Name: Boiled fruit cake
Prep time: 25 min
Cook time: 2 h 5 min
Total time: 2 h 30 min
Yield: Serves 10
Cuisine: English
Ingredients: 1 kilogram mixed dried fruit, chopped coarsely; 250 gram butter, chopped coarsely; 1 1/4 cup (275g) firmly packed brown sugar; 1 cup (250ml) sherry (or 50ml brandy essence combined with 200ml water); 1/4 cup (60ml) water; 2 teaspoon finely grated orange rind (or 1 teaspoon orange essence); 4 eggs, lightly beaten; 1 1/2 cup (225g) plain flour; 1/2 cup (75g) self-raising flour; 2 teaspoon mixed spice; 1/2 cup (60g) pecans; 3/4 cup (105g) macadamias

Let that dried fruit soak up all the butter and sherry flavours. Yum!

Oct 15, 2020 9:00pm

25 mins preparation
2 hrs 5 mins cooking
Serves 10

Nothing says Christmas like a dense, plump fruit cake loaded with nuts, fruits, spices and cheeky splash of sherry.

Ingredients

1 kilogram mixed dried fruit, chopped coarsely
250 gram butter, chopped coarsely
1 1/4 cup (275g) firmly packed brown sugar
1 cup (250ml) sherry (or 50ml brandy essence combined with 200ml water)
1/4 cup (60ml) water
2 teaspoon finely grated orange rind (or 1 teaspoon orange essence)
4 eggs, lightly beaten
1 1/2 cup (225g) plain flour
1/2 cup (75g) self-raising flour
2 teaspoon mixed spice
1/2 cup (60g) pecans
3/4 cup (105g) macadamias

Method

1
Line a deep 22cm round cake pan with three layers of baking paper, extending paper 5cm above side.
2
Combine fruit, butter, sugar, 3/4 cup of the sherry (or the brandy essence mixture) and the water in a large saucepan; stir over medium heat until butter is melted and sugar dissolved. Bring to the boil, remove from heat; transfer to a large bowl; cool.
3
Preheat oven to 150°C (130°C fan-forced).
4
Stir rind (or orange essence) and eggs into the fruit mixture, then the sifted dry ingredients. Spread the mixture into the pan and top with nuts.
5
Bake cake for about 3 hours. Brush hot cake with remaining sherry; cover with foil; cool in pan overnight.