Boiled Fruitcake
This is a just4Me sized version of beautiful classic lighter style fruit cake that is quick to make and ready to eat as soon as it’s cooled. It keeps well in an airtight container.
It makes 15 cm round or 13 cm square cake.
- Prep Time: 10 minutes + 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 40 minutes
- Yield: one 15 cm cake
- Category: Cakes
- Method: Baking
- Cuisine: Classic Australian
Ingredients
Zest of one lemon, yellow part only 40 g light brown sugar
60 g seedless raisins 50 g currents
40 g sultanas
120 g unsalted butter, diced
1/2 tsp bicarbonate of soda
1/2 tsp ground mix spice 50 g sherry
40 g water
1 egg, at room temperature 140 g plain flour
1 tsp baking powder
15–20 nuts to decorate (pecans, walnut halves, blanched almonds) 1 tbsp smooth apricot jam for glazing once baked
Instructions
Preheat oven to 150°C non-fan (130 C fan-forced). Grease and line 13 cm square tin or 15 cm round tin and set aside
Place sugar and lemon zest, dried fruits, unsalted butter, bicarb, spice mix, sherry and water into a saucepan and cook for 10 mins on medium heat.
Allow to cool in the bowl for 30-40 minutes (I put the bowl in the fridge. I have forgotten about it often. I once left it for a few days, and all was good well. The flavour was wonderfully enhanced with the extra soaking time.)
When the mixture is cool add flour and egg and mix till just incorporated.
Pour into prepared tin and level. Decorate the top with nuts. Place in preheated oven and bake for 50 -60 minutes. Check after 45 minutes. The cake is cooked when a skewer inserted into the centre of the cake comes out clean.
Brush top with apricot jam to glaze top while still in tin and cake is hot.
Notes
If you don’t want to use alcohol in the cake, use orange juice as my Aunty V always did.
Keywords: boiled fruit cake