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Boiled fruit cake with the first slice cut

Boiled fruit cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 10 - 12

Rustle up this easy fruitcake for your cake tin. Packed with juicy raisins, sultanas, currants and mixed peel, it's perfect for afternoon tea with a cuppa

  • Vegetarian
Nutrition: Per serving (12)
NutrientUnit
kcal344
fat10g
saturates6g
carbs59g
sugars44g
fibre2g
protein4g
salt0.4g
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Ingredients

  • 125g unsalted butter, cubed, plus extra for the tin
  • 175g light brown soft sugar,
  • 200g raisins
  • 200g sultanas
  • 100g currants
  • 50g mixed peel
  • 225g self-raising flour
  • 1½ tsp mixed spice
  • ½ tsp bicarbonate of soda
  • 2 eggs, beaten

Method

  • STEP 1

    Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Melt the sugar, butter and 225ml water in a large saucepan. Once melted, add the raisins, sultanas, currants and mixed peel. Bring to a gentle boil, and stirring occasionally, cook until reduced and softened, around 10-15 mins. Remove from the heat and leave to cool to room temperature.

  • STEP 2

    Tip the flour, mixed spice, bicarbonate of soda and a pinch of salt into a large bowl. Add the cooled fruit mixture and stir, then add the eggs and mix to combine. Bake for 45-55 mins until dark brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Cut into slices to serve.

Goes well with

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A star rating of 5 out of 5.2 ratings
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