Name: Boiled Fruit Cake
Total time: 1 h
Yield: Makes: 8-portion cake
Ingredients: ½ tsp mixed spice; 230 g / 8 oz self-raising flour; 90 g / 3 oz currants; 90 g / 3 oz sultanas; 90 g / 3 oz seedless raisins; 90 g / 3 oz stoned dates; 90 g / 3 oz dried apricots; 1–2 tbs sherry or orange juice; 1 large egg; 120 g / 4 oz demerara sugar; 150 ml / 5 fl oz water, white wine or sherry; 120 g / 4 oz butter

Preparation info

Makes:
8
-portion cake

Difficulty
Complex
Ready in
1 hr

Appears in

Cakes

By Geraldene Holt

Published 2011

About

This economical method of making a fruit cake, where the dried fruit is first simmered with butter, sugar and water or wine, produces a well-flavoured, moist cake with rather less butter and fewer eggs than usual.

Ingredients

120 g / 4 oz butter
120 g / 4

Method

Measure the butter, sugar and water or wine into a large pan. Add the dried fruit and bring the mixture to the boil. Turn down the heat and simmer very gently for 20 minutes. Remove from the heat and cool the mixture until it thickens but is still soft – for speed place the pan in cold water to cool.

Add the flour sieved with the spice and mix in the egg and sherry or orange juice. Turn