Name: Boiled brandied apricot fruit cake
Cook time: 195 min
Total time: 195 min
Ingredients: 1 1/4 cup (250g) chopped dried apricots; 1 cup chopped raisins; 3/4 cup chopped dates; 3/4 cup glacé cherries; 1 cup sultanas; 1/4 cup currants; 1/2 cup mixed peel; 185 gram butter; 1 cup brown sugar, firmly packed; 1 cup water; 1/2 cup brandy; 1/4 cup apricot jam; 3 eggs, lightly beaten; 1 1/2 cup self-raising flour; 1 1/2 cup plain flour

Ingredients

1 1/4 cup (250g) chopped dried apricots

1 cup chopped raisins

3/4 cup chopped dates

3/4 cup glacé cherries

1 cup sultanas

1/4 cup currants

1/2 cup mixed peel

185 gram butter

1 cup brown sugar, firmly packed

1 cup water

1/2 cup brandy

1/4 cup apricot jam

3 eggs, lightly beaten

1 1/2 cup self-raising flour

1 1/2 cup plain flour

Method

1.Preheat oven to 160°C. Line a deep 19cm square cake pan with 2 sheets of paper.

2.Combine fruit, butter, sugar and water in saucepan, stir constantly over heat until sugar is dissolved, bring to the boil, reduce heat, cover, simmer 10 minutes. Remove from heat, stir in brandy and jam, cover, cool to room temperature.

3.Stir eggs, then sifted flours into fruit mixture. Spread into prepared pan. Bake for about 2½ hours. Cover with foil, cool in pan.