Name: Favourite boiled fruit cake
Cook time: 165 min
Total time: 165 min
Ingredients: 2 1/4 cup (375g) sultanas; 1 1/2 cup (250g) chopped raisins; 1 1/2 cup (250g) currants; 1/2 cup mixed peel; 3/4 cup halved glacé cherries; 1/4 cup chopped glacé pineapple; 1/4 cup chopped glacé apricots; 250 gram butter; 1 cup brown sugar, firmly packed; 1/2 cup brandy; 1/2 cup water; 5 eggs, lightly beaten; 1 tablespoon treacle; 2 teaspoon grated orange rind; 1 teaspoon grated lemon rind; 1 3/4 cups plain flour; 1/3 cup self-raising flour; 1/2 teaspoon bicarbonate of soda

Ingredients

2 1/4 cup (375g) sultanas

1 1/2 cup (250g) chopped raisins

1 1/2 cup (250g) currants

1/2 cup mixed peel

3/4 cup halved glacé cherries

1/4 cup chopped glacé pineapple

1/4 cup chopped glacé apricots

250 gram butter

1 cup brown sugar, firmly packed

1/2 cup brandy

1/2 cup water

5 eggs, lightly beaten

1 tablespoon treacle

2 teaspoon grated orange rind

1 teaspoon grated lemon rind

1 3/4 cups plain flour

1/3 cup self-raising flour

1/2 teaspoon bicarbonate of soda

Method

1.Combine fruit, butter, sugar, brandy and water in saucepan. Stir constantly over heat without boiling until sugar is dissolved. Bring to the boil, reduce heat, simmer covered 10 minutes. Transfer to large bowl; cool to room temperature.

2.Preheat oven to 150°C. Grease a deep 23cm round (or deep 19cm square) cake pan, line base and side with 2 thicknesses paper, bringing paper 5cm above edge of pan.

3.Add eggs, treacle and rinds to fruit mixture, stir until combined. Stir in sifted dry ingredients. Spread mixture evenly into prepared pan. If desired, decorate with glacé cherries and almonds.

4.Bake about 2½ hours. Cover cake with foil, cool in pan.

Keeping time: 3 months.
Note

Woman's Weekly Food

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Ingredients

Method

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