Boiled Fruit Cake Recipe
A beautifully flavoured and textured traditional boiled fruit cake recipe.
Servings: 45 slices
Calories: 117kcal
Equipment
- 19-20cm round cake tin
Ingredients
- 250 grams butter, chopped into cubes
- ½ cup brandy (125 ml)
- ½ cup water (125 ml)
- 1 cup brown sugar, firmly packed (200 grams)
- 500 grams mixed dried fruit (3 ½ cups)
- 3 eggs, lightly beaten (60 gram eggs)
- 1 cup plain flour / all purpose flour (145 grams)
- 1 cup SR flour (140 grams) (or 1 cup plain/all purpose flour + 2 teaspoons baking powder)
- 1 teaspoon bicarb soda
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 1 pinch salt
- extra brandy to "feed" the cake
Instructions
- Place butter, brandy, water, brown sugar and mixed fruit into a large saucepan. Place over low heat and stir until butter has melted and ingredients are well combined. Bring mixture to the boil and simmer for 10 minutes.
- Once mixture is off the heat, allow to cool to room temperature.
- While the mixture is cooling, pre-heat oven to 170 degrees celsius / 340 degrees fahrenheit, fan-forced and grease the round cake tin and line with 2 layers of baking paper.
- Once the mixture has cooled to room temperature, add the egg to the mixture and stir to combine.
- Sift the remaining dry ingredients into the mixture. Stir until combined.
- Pour mixture into prepared cake tin. Bake for 1 ½ hours or until the cake is a golden colour and a skewer inserted into the middle of the cake comes out clean.
- When you remove the cake from the oven, you can use a pastry brush to coat the top of the cake with a 2-3 tablespoons of brandy "(feeding the cake"). Then, add a layer of foil to the top of the cake and wrap the entire cake (tin and all) in a clean tea towel.
- Once the cake is completely cool, or after a few days, remove the cake from the tin. You can opt to feed the cake with brandy again at this point. Wrap in foil and then in a clean tea towel and store in a cool, dry place for up to a few months. You can check on the cake and optionally feed it every couple of weeks.
Notes
Storing:
Wrap the cooled cake in foil and then in a clean tea towel and store in a cool, dry place for up to a few months. You can check on the cake and keep feeding it every couple of weeks.
Freezing:
This cake will freeze, wrapped well, for up to 6 months.
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Tip:
All ovens are different, and the batch of fruit, the tin, the type of alcohol and other variables will all impact the baking process. The baking time provided is a guide only.
Nutrition
Calories: 117kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 68mg | Potassium: 94mg | Fiber: 1g | Sugar: 10g | Vitamin A: 156IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg