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    You are in: Home / Recipes / Boiled Fruit Cake Recipe
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    Boiled Fruit Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Tracey_B's Note:

    Mum's never fail fruit cake. It has always tasted great. Mum doesn't use the sherry or the marmalade. Mums alteration is a can of crushed pineapple and 1 teaspoon of bicarb soda.

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    Units: US | Metric


    1. 1
      Place the mixed fruit, sugar, spice, water and butter in a large saucepan and bring to the boil. Simmer gently for 3 minutes, then remove and allow to cool. Add the sherry, eggs and marmalade. Fold in the sifted ingredients mixing well. Place mixture in a greased and lined 20cm round cake pan. For a crunchy topped cake, sprinkle over the muesli and docorate with a few walnuts and cherries before baking, Bake in a moderatley slow oven for 2 1/4 hours or until cooked when tested. (N.B. cover loosely with a sheet of foil or brown paper if top of cake os overbrowinging during cooking).

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    Nutritional Facts for Boiled Fruit Cake

    Serving Size: 1 (1345 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4185.9
    Calories from Fat 1047
    Total Fat 116.4 g
    Saturated Fat 67.7 g
    Cholesterol 690.1 mg
    Sodium 1741.5 mg
    Total Carbohydrate 660.3 g
    Dietary Fiber 38.7 g
    Sugars 200.3 g
    Protein 52.1 g

    The following items or measurements are not included:

    mixed spice

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