Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a recipe that my mother-in-law baked countless times. A favourite of the shearer's she cooked for during shearing season. She's been asked for this recipe many, many times. Hers always tasted spicier than mine and I suspect she used a heaped teaspoon of spice. I also noticed that she never owned a set of measuring cups or spoons. Just used a teacup and cutlery from her to drawer to measure. Ahhh, the simple old days and delightful foods.


  1. Put the first 7 ingredients into saucepan and bring to boil. Simmer for 2 minutes. Turn off and allow to cool a little.
  2. Beat 2 eggs well.
  3. Sift plain and SR flours tegether.
  4. Add well beaten eggs to cooled fruit mixture. Fold in sifted flour.
  5. Place mixture into a well greased, lined 20cm (8") cake tin and bake in moderate oven (180C or 350F) for 1 hour.
Most Helpful

I'm a fruitcake nut, so this recipe easily caught my eye! I pretty much followed it right down the line, with one exception ~ Since I was sure I didn't have the proper version of mixed spice for this, I used a very rounded teaspoon of French Tart's Mixed Spice - Traditional Old Fashioned English Pudding Spice (which I've made before) & as far as I can tell it worked just fine! Made for a very tasty fruitcake, one that I'm happy to add to my holiday cakes over the next 3 months! [Tagged, made & reviewed for one of my vegetarian partneers in the Vegetarian/Vegan Recipe Swap 3]

Sydney Mike October 19, 2008