Our Favourite Boiled Fruit and Nut Cake

Name: Our Favourite Boiled Fruit and Nut Cake
Yield: Serves 8-10
Ingredients: 125 g (4 oz) sultanas; 125 g (4 oz) currants; 175 g (6 oz) muscovado sugar; 75 g (3 oz) walnut pieces; 175 g (6 oz) butter; Dark rum or water; 250 g (8 oz) plain wholemeal flour, plus a little extra; Coarsely grated rind and juice of 2 large oranges; 1 teaspoon bicarbonate of soda; ½ teaspoon ground cloves (optional); 2 large eggs (size 1), beaten lightly; 175 g (6 oz) ready-to-eatprunes, chopped; 50 g (2 oz) glace cherries, chopped; 50 g (2 oz) crystallized ginger, chopped

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Cook's Companion

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.

Ingredients

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

Dessert
Summer
Vegetarian

Method

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