close
Advertisement
Shop Now
Magazine

Boiled Fruit Cake

Perfect for celebratory gatherings, this rich, moist cake will keep for several months if you can hide it away from raiding fingers.

Boiled Fruit Cake

Ingredients

  • 5 cups (900 g) mixed dried fruit
  • 2 cups (320 g) chopped dates
  • 100 g chopped glace cherries
  • 125 g butter
  • 1 cup (185 g) soft brown sugar
  • 2 teaspoons mixed spice
  • 3?4 cup (185 ml) sherry plus an extra 1?4 cup (60 ml) for drizzling
  • 2 eggs
  • 1?4 cup (80 g) apricot jam
  • 1 cup (150 g) self-raising flour
  • 1 cup (150 g) plain flour
  • 1?3 cup (50 g) blanched almonds

Preparation

  1. Put the mixed fruit, dates, cherries, butter, sugar, mixed spice and 3/4 cup (185 ml) of sherry in a large saucepan over medium-low heat.
  2. Stir until the butter has melted and the mixture comes to the boil.
  3. Allow to boil for 3 minutes, then remove from the heat and leave to cool. Meanwhile, preheat the oven to 160°C.
  4. Grease and line a 20 cm round cake tin or baking tin with a double layer of baking paper. (Lining the tin with a double layer of paper ensures the cake won't get too hot or cook too fast.)
  5. When the fruit mixture is cold, stir in the eggs and jam, mixing well.
  6. Sift the flours over the top, then stir in using a large metal spoon until well combined.
  7. Spoon the mixture into the cake tin and smooth the top with the back of a wet spoon.
  8. Decorate with the almonds. Bake for 2 hours, or until a cake skewer inserted into the centre of the cake has no raw mixture on it (the skewer will not be entirely clean).
  9. Pour the extra 1/4 cup (60 ml) sherry onto the hot cake as soon as you remove it from oven, so it seeps into the cake. Wrap the cake in a thick towel and leave to cool.
  10. When the cake is cool, remove the towel, wrap the cake in baking paper or foil and store in an airtight container.

Serves 12
Preparation: 20 minutes
Cooking: 2 hours 10 minutes


More Recipes

Veggie burgers

Veggie burgers

A few simple ingredients make really tasty meat-free burgers. If you want to barbecue them, the best method is to cook the burgers in advance and just heat them up over the coals, as this prevents them from sticking to the grilling rack.
Summer berry muffins

Summer berry muffins

Fresh summer berries not only add delicious flavour and colour to these tempting American-style muffins, they also make them more nutritious. The muffins are at their best when served warm, fresh from the oven, but will be enjoyed just as much once cooled.
Sushi rolls

Sushi rolls

Japanese food tends to be low in fat, and these stylish sushi rolls are no exception. Now that the ingredients are available in supermarkets, it is easy to make them yourself. You must use sushi rice, which is sticky when cooked.

Sticky spare ribs

Here pork spare ribs are simmered first to tenderise the meat and to remove some of the fat, before being roasted in a deliciously sticky orange and mustard glaze. Choose the meatiest ribs you can find. When serving them, put out finger bowls and plenty of napkins for cleaning fingers.
Exotic fruit salad

Exotic fruit salad

This simple but special fruit salad is bursting with the wonderful colours and fragrance of exotic fruits – papaya, mango, kiwi fruit and passionfruit. It's rich in vitamins, too, making a delightfully refreshing and nutritious end to a meal. Arrange the fruit on a platter or mix together in a bowl.
Advertisement