Boiled fruit cake

Boiled fruit cake

By
From
Encyclopedia of Food and Cookery

An economical and easy cake that keeps well. For Christmas, it may be topped with almonds before baking, or iced and decorated afterwards.

Ingredients

Quantity Ingredient
750g mixed dried fruit
185g butter or margarine
285g brown sugar
1 tablespoon lemon zest, grated
2 teaspoons mixed spice
250ml water
2 teaspoons rum or sherry
150g plain flour
225g self-raising flour
1/4 teaspoon salt
3 eggs
1/2 teaspoon bicarbonate of soda

Method

  1. Place fruit, butter, sugar, lemon zest, spice, water and rum or sherry in a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes, then remove from heat and leave until lukewarm.
  2. Sift flours and salt together. Beat eggs with bicarbonate of soda. Stir flour and beaten eggs alternately into fruit mixture.
  3. Pour into a deep 20 cm cake tin that has been greased and lined with 2 layers of baking paper. Bake in a preheated moderate oven for 45 minutes, then reduce heat to moderately slow and bake for a further 45 minutes or until a skewer inserted in centre comes out clean. Turn out of tin and cool on a wire rack before removing paper. Store in an airtight container. This fruit cake will keep for up to 2 weeks.
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