Name: Boiled fruit cake
Cook time: 120 min
Total time: 120 min
Yield: 10
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

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.

Women's Weekly Food