Nan's Boiled Fruit Cake
Member recipe

Nan's Boiled Fruit Cake

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(25 ratings)

Member recipe by

Servings

Serves 8

A Very Moist Fruit Cake - passed down from my nan

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Ingredients

  • BOILED FRUIT MIXTURE
  • 4 oz Brown Sugar
  • 8 oz margarine or butter
  • 1lb mixed fruit
  • 2 tsp mixed spice
  • 1/2 Pint Milk
  • FOR THE CAKE MIXTURE
  • 4 oz Glace Cherries
  • 2 eggs beaten
  • 2 oz chopped walnuts
  • 12 oz Self Raising Flour
  • 1 tsp bicarbonate of soda

Method

    1. Place all the ingredients for the fruit mix in a large saucepan bring to the boil and allow to cool for about 30 minutes
    2. Preheat oven to 160C / Gas 3
    3. Add the cherries and nuts stir through
    4. then add eggs and mix well, add the flour and fold through the mix.
    5. Place the mixture in a greased and floured 8' - deep cake tin. Tie some greaseproof paper around the outside of the tin so that the paper comes over the edges of the tin or optionally place over the top about half way through baking. Bake for 2 hours but check after 1.5 hours , check to see if cooked throughly with a skewer. If not bake a little further until the skewer comes out clean from the cake. Allow to cool and either decorate with marzipan and royal icing, or dried apricots and cherries and glaze with melted apricot jam or plain is very nice too.

Comments, questions and tips

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margiemm
7th May, 2012
Added some chopped dried apricots with the dried fruit and chopped pecans with the flour, sprinkled a tablespoon of brown sugar and slivered almonds on top before baking, delicious. Will make again trying other dried fruits.
margiemm
7th May, 2012
just made this cake ...its half gone befor its even had a chance to go cold. Absolutely delicious and really easy to make
tilly2005
12th Feb, 2012
I thought this cake was lovely and moist. I didn't have any cherries, nuts or mixed spice. I replaced the cherries with mixed peel and baked it in a 7 inch hexactgonal tin. I used brown muscavado sugar too. I basically used the ingrdients I had in my cupboard but they worked well! I froze half of the cake and in my opion the frozen half tasted better (when defrosed.) I sprinkled with demerera sugar before baking to give a little crunch on top. I will keep this recipe and definitely use it again. I will try the cherry and nut version next time. Just to mention - I didn't wait for the cooked fruit to cool before adding to the flour mixture but I think it helped it cook quicker!
jes1987
15th Nov, 2011
First time I have made this cake and it was perfect!!!!! The only thing I might change next time is to add more fruit! now just to tackle the icing now!!
cathysmi
17th Aug, 2011
I put mine on 160 C and it cooks in just over one hour. In my oven it would be a burned brick if left for a lot longer!
cathysmi
17th Aug, 2011
I put mine on 160 C and it cooks in just over one hour. In my oven it would be a burned brick if left for a lot longer!
soosiemac
4th May, 2011
5.05
A totally foolproof cake. This has become a family standby for our windsurfing weekends. Keeps for about a week or more in an airtight tin (if it lasts that long). I don't add nuts as no-one likes them, and add a bit more fruit to make up for it. Super.
mbbrit
25th Apr, 2011
4.05
Beautifully moist fruit cake. Great recipe, thank you. An hour and a half was enough. Thanks, Ian's Nan.
maggiespain
30th Mar, 2011
I forgot to say i used dried cranberries instead of glace cherries as I dont like them. I also used Fructos instead of sugar as hubby diabetic worked well.
maggiespain
30th Mar, 2011
I forgot to say i used dried cranberries instead of glace cherries as I dont like them. I also used Fructos instead of sugar as hubby diabetic worked well.

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