Prep 20 mins
Cook 1 hr
A very tasty boiled fruit cake its not heavy--simple to make and inexpensive. this has become a firm favorite with the family This was given to me well over 40 years ago, by an Australian farmers wife. She used to do all her baking in an old wood stove!
- Place the sugar, water,margarine, bicarbonate of soda and dried fruit in a medium saucepan and slowly bring to the boil. As soon as it starts to boil, remove and leave to completely cool.
- Add the well beaten egg, mixed spice, pinch of salt, and the flour; mix well.
- Line a 9-inch cake tin. Cook at approximately 170°C for about an hour to an hour and a quarter.
- To stop it drying out while cooling, it’s advisable to drape a clean tea towel over the cake after about half an hour.
- NB - if you are in a hurry for the fruit to cool - place saucepan in some cold water in the sink, iit will cool in under half the time.
Divine cake, Joy !! Bestever boiled fruity my family has eaten !! I made up my own mixed fruit with prunes, cranberries,peel and sultanas. The result was moist and golden and gobbled up fast !!
That looks the same as the one my mother (and I) made. Mum always used butter, but margarine suits me better now (particularly as hubby has to be careful of cholesterol) and I will try to use sugar substitute as well (for moi). Thank you so much! Beverley.
What a wonderful moist fruit cake! This was absolutely delicious, low in fat and very simple to make. I actually made the dried fruit mix at lunchtime and then continued the cake in the evening after work. I think allowing the fruit mix to rest for a few hours made the cake even moister. I also didn't use packaged mixed fruit as I don't like citrus peel) but made up my own with sultanas, currants, dried kiwifruit, dried strawberries and dried peaches. YUM!