Our Favourite Boiled Fruit and Nut Cake

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

This makes an extra rich, dark and squidgy fruit cake which lasts for months — except that it is always eaten up as soon as I make it! I make several of these cakes at the beginning of the summer holidays, as they are so useful on day-long picnics or boat trips.


  • Coarsely grated rind and juice of 2 large oranges
  • Dark rum or water
  • 175 g (6


Place the orange juice in a measuring jug, bring up to 300 ml (½ pint) with r um or water and put it in a saucepan with the butter and sugar. Melt the butter and sugar in the liquid over a low heat, then s