Boiled Fruit Cake
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Cooling time
30 mins
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Total Time
2 hrs 20 mins
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Servings
45 slices
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Calories
117 kcal
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Course
Dessert
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Cuisine
Australian, British, New Zealand
Boiled Fruit Cake
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A beautifully flavoured and textured traditional boiled fruit cake recipe.
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Ingredients
- 250 grams butter, chopped into cubes
- ½ cup brandy (125 ml)
- ½ cup water (125 ml)
- 1 cup brown sugar, firmly packed (200 grams)
- 500 grams mixed dried fruit (3 ½ cups)
- 3 eggs, lightly beaten (60 gram eggs)
- 1 cup plain flour / all purpose flour (145 grams)
- 1 cup SR flour (140 grams) (or 1 cup plain/all purpose flour + 2 teaspoons baking powder)
- 1 teaspoon bicarb soda
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 1 pinch salt
- extra brandy to "feed" the cake
Instructions
- Place butter, brandy, water, brown sugar and mixed fruit into a large saucepan. Place over low heat and stir until butter has melted and ingredients are well combined. Bring mixture to the boil and simmer for 10 minutes.
- Once mixture is off the heat, allow to cool to room temperature.
- While the mixture is cooling, pre-heat oven to 170 degrees celsius / 340 degrees fahrenheit, fan-forced and grease the round cake tin and line with 2 layers of baking paper.
- Once the mixture has cooled to room temperature, add the egg to the mixture and stir to combine.
- Sift the remaining dry ingredients into the mixture. Stir until combined.
- Pour mixture into prepared cake tin. Bake for 1 ½ hours or until the cake is a golden colour and a skewer inserted into the middle of the cake comes out clean.
- When you remove the cake from the oven, you can use a pastry brush to coat the top of the cake with a 2-3 tablespoons of brandy "(feeding the cake"). Then, add a layer of foil to the top of the cake and wrap the entire cake (tin and all) in a clean tea towel.
- Once the cake is completely cool, or after a few days, remove the cake from the tin. You can opt to feed the cake with brandy again at this point. Wrap in foil and then in a clean tea towel and store in a cool, dry place for up to a few months. You can check on the cake and optionally feed it every couple of weeks.
Nutrition Information
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Calories
117kcal
(6%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
68mg
(3%)
Potassium
94mg
(3%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
156IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 45slices
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 68mg | 3% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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