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Boiled Fruit Cake
Rated 4.0 stars by 2 users
Category
Baking, Cakes
Cuisine
British
Author:
Emily Davenport
Servings
12 servings
Prep Time
30 minutes
Calories
396
Are you ready to indulge in a deliciously rich and fruity cake that's been loved for generations? Look no further than the Boiled Fruit Cake Recipe from Dairy Diary! This recipe has been a fan favorite since its first appearance and is the most frequently searched for recipe in the Dairy Diary.
Not only is it a beloved family recipe, but it has also been featured in the Dairy Diary Favourites Cookbook. The secret to its success? The perfect blend of cherries and walnuts, adding a burst of flavor and texture to every bite.
Whether you're celebrating a special occasion or just want to treat yourself to something sweet, the Boiled Fruit Cake Recipe is the perfect choice. And for those looking to add a festive touch, consider adding some additional decorations to turn this classic cake into a Christmas masterpiece. Trust us, you won't be disappointed!
Not only is it a beloved family recipe, but it has also been featured in the Dairy Diary Favourites Cookbook. The secret to its success? The perfect blend of cherries and walnuts, adding a burst of flavor and texture to every bite.
Whether you're celebrating a special occasion or just want to treat yourself to something sweet, the Boiled Fruit Cake Recipe is the perfect choice. And for those looking to add a festive touch, consider adding some additional decorations to turn this classic cake into a Christmas masterpiece. Trust us, you won't be disappointed!
Ingredients
- Mixed dried fruit 350g (12oz)
-
Glacè cherries 150g (5oz), roughly chopped
- Mixed peel 50g (2oz)
- Walnuts 50g (2oz), roughly chopped
- Brown sugar 175g (6oz)
- Butter 110g (4oz)
- Mixed spice 1 tsp
-
Bicarbonate of soda ½ tsp
-
Milk 300ml (½ pint)
- Self-raising flour 350g (12oz), sifted
- Eggs 2, beaten
Directions
Preheat oven to 160°C/325°F/Gas 3. Place all ingredients except flour and eggs into a pan. Bring up to boil and simmer for 5 minutes. Cool slightly
- Add flour and eggs and stir well. Line a deep 20cm (8in) cake tin with greaseproof paper. Tip cake mixture into tin and level top
Bake for 40 minutes then reduce heat to 150°C/300°F/Gas 2 and cook for 40-45 minutes or until skewer comes out clean
- Allow to cool in tin for 5 minutes, then turn out onto a wire rack. Remove paper and leave until cold
Nutrition
Calories 396, Fat 12 grams, Saturated Fat 5.7 grams
1 comment
When the mixture came to the boil there was lots of white lumpy bits floating and clinging to the mixture. I carried on though and it seems to have turned out ok but no idea what caused it. The place cherries seem to have disappeared and I wonder if they melted.