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Recipe for boiled fruit cake, a classic from the Australian Women's Weekly
- 1. Boiled fruit cake Maria Bell, Red Cross WoolgoolgaBranch (Xmas 2016) Thisdense,plumpboiledfruitcake isstunning,delicious,andfeedsalarge crowd.A classicrecipe from the AustralianWomen'sWeekly 1kg mixed dried fruit, chopped coarsely 250g butter, chopped coarsely 1 ¼ c (275g) firmly packed brown sugar 1 c (250ml) sherry (or 50mlbrandy essencecombined with 200mlwater) ¼ c (60ml) water 2 t finely grated orangerind (or 1 t orangeessence) 4 eggs, lightly beaten 1 1 /2 (225g) plain flour 1 /2 c (75g) self-raising flour 2 t mixed spice Decoration: ½ c (60g) pecans 3/4c (105g) macadamias or any combination of nuts Line a deep 22cm round cake pan with three layers of baking paper, extending paper 5cm above side. Preheat oven to 150o C (130°C fan-forced). Combine fruit, butter, sugar, 3/4 cup of the sherry (or the brandy essence mixture) and the water in a large saucepan; stir over medium heat until butter is melted and sugar dissolved. Bring to the boil, remove from heat; transfer to a large bowl; cool. Stir rind (or orange essence) and eggs into the fruit mixture, then the sifted dry ingredients. Spread the mixture into the pan and top with nuts. Bake cake for about 3 hours. Brush hot cake with remaining sherry; cover with foil; cool in pan overnight.