Nan's Boiled Fruit Cake
Member recipe

Nan's Boiled Fruit Cake

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(36 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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awarnham
21st Jun, 2009
also does it freeze well?
awarnham
21st Jun, 2009
Hello, followed the recipe, but took out after 1 hour 30 minutes as the skewer came out clean,but while its tastes really good it is all crumbly so hard to slice, where did I go wrong? Any suggestions please?
shepperb
26th May, 2009
5.05
This is an excellent recipe and very very moist. Thank you.
cynonfryn
12th Apr, 2009
Followed instructions meticulously. Cake looked and smelled good but was obsolutely horrid. Dry, crumbly, could not slice. What could I have done wrong, I wonder?
ijustluvfood
11th Apr, 2009
4.05
I make this lovely cake in my square cake tin now for the same reason and then cut it into 2 and freeze half which is about loaf tin size. Defrosts beautifully. I also add a little more mixed spice 'cos my hubby likes it and the aroma when cooking is pure heaven.
dee-wee
31st Jan, 2009
I made this cake for the first time thinking it would fit in my 2lb loaf tin - oops!!It spilled over as it was cooking, so I will put it in something other than a loaf tin next time. There will be a next time as it was lovely and moist and the top was crunchy. It got a 9 and a half score at work!
ijustluvfood
9th Dec, 2008
4.05
I made this today for my husband who does like a fruit cake. I find the recipe I have a little dry so don't usually eat it. This is beautiful!!! Moist and a beautiful flavour..........used the marzipan and icing left from my Christmas cake on top to add the finishing touch. I don't usually care for marzipan and icing but this is a really lovely cake and will make many more I'm sure.
ijhawkins
25th Mar, 2008
4.05
I made it this time using 2 silicone loaf tins and they came out great IAN

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