Boil and bake fruit cake


Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

An easy old thing from Ireland that would have been as popular a few hundred years ago as it is now, for its household economy, simplicity and exceptional keeping qualities. This is also a great recipe with which to launch kids into the kitchen, setting them on the path of self-reliance, kitchen confidence and cake adoration by virtue of their first, delicious success.


  • 150 g ( oz) butter
  • 300 g (11 oz) sultanas
  • 300 g (11 oz) currants
  • 180 g ( oz) soft brown sugar
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 1 cup water
  • 2 eggs, well beaten
  • 150 g ( oz) plain flour
  • 150 g ( oz) self-raising flour


Heat oven to 180°C (350°F).

Combine butter, sultanas, currants, sugar, allspice, cinnamon, ginger, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then cool.

Add eggs and beat well. Sift the 2 flours together, add to the mixture and beat well. Pour into a lightly buttered cake tin of 22 cm ( in) diameter. Bake for 1 hour or until a skewer inserted in centre comes out clean.

Remove from oven and allow to cool slightly before removing from tin. Store in an airtight container.