Recipe

Boiled passionfruit cake

Put the kettle on and enjoy a thick slice of this deliciously dense fruit cake.

  • Serves 10
  • 1 hr 35 mins cooking
BOILED PASSIONFRUIT FRUIT CAKE

Pamela Clark included this recipe for a classic boiled passionfruit fruit cake in her book, Memories & Recipes From The Test Kitchen. Ideal for afternoon tea, or as a fresh twist on Christmas pudding, here's what Pamela has to say about this delicious recipe:

"I'd totally forgotten this lovely recipe sent in by one of our readers. If you happen to have a passionfruit vine, you're going to love using some of the excess fruit for this cake. Boiled fruit cakes are easy to make and yummy to eat. If you follow the recipe all will be well. There are only two things that can go wrong. The boiled mixture must be cooled to room temperature. If you add eggs to a hot mixture, the eggs will 'scramble'. If you add the flour mixture to a hot fruit mixture, the flour will 'lump' – there's no way back if either (or both) of these things happen. If you like, use sherry instead of orange juice. Be careful not to overcook this cake. If you choose to use the 20cm round cake pan, it might take a little longer to cook – say 10 minutes or so."

Ingredients

  • 1/2 cup strained passionfruit juice
  • 500 gram mixed dried fruit
  • 1/4 cup orange juice
  • 1 cup caster sugar
  • 125 gram butter, chopped
  • 3 eggs, lightly beaten
  • 3/4 cup plain flour
  • 3/4 cup self-raising flour
  • 1 teaspoon mixed spice

Method

  • 1
    Preheat oven to 150°C/130°C fan-forced. Grease a deep 18cm square (or 20cm round) cake pan; line base with baking paper.
  • 2
    Combine passionfruit juice, mixed fruit, orange juice, sugar and butter in a large saucepan; bring to the boil, stirring occasionally. Remove pan from heat; cool mixture to room temperature.
  • 3
    Stir egg and sifted dry ingredients into cold mixture. Pour mixture into cake pan, spreading to level the surface.
  • 4
    Bake cake for 1¼ hours or until a thin-bladed knife or skewer inserted into the centre comes out clean. Cover hot cake tightly with foil; cool in pan overnight. Dust with a little sifted icing sugar, if you like before serving.

Notes

  • It will take about 7 passionfruit to get enough strained passionfruit for this recipe. Canned passionfruit pulp is not a good substitute.
  • The cake can be made up to 1 month ahead; store in an airtight container in a cool, dry place, refrigerate in humid weather. Cake can be frozen for up to 12 months.

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