Boiled Fruit Cake
For a moist, plump cake the boiled fruit cake will add just the right amount of traditional Christmas cheer to your celebrations. This traditional recipe has been passed down from generation to generation and will top off your Christmas feast perfectly.
1 can crushed pineapple (450 g)
¾ cup brown sugar
185 g sultanas
125 g currants
125 g raisins, cut into halves
1 cup glace cherries
125 g butter
1 teaspoon bicarb soda
1 teaspoon mixed spice
½ cup roughly chopped macadamia nuts (optional, my addition to original recipe)
1 cup plain flour
1 cup self-raising flour
2 x 700 g eggs
- Put the crushed pineapple, including juice, into a large saucepan. Add sugar, fruits and diced butter. Cook until the butter has melted and just until mixture starts to bubble.
- Remove from heat. Cool slightly, and stir in the bicarb soda (don't be alarmed – it will froth up).
- When the froth has subsided and mixed spice and allow to cool. Stir in nuts if using.
- Sift flour into a bowl. Pour in the cooled fruit mixture. Add beaten eggs and mix well.
- Put into greased cake tin lined with baking paper.
- Bake in a moderate oven – 180 degrees – for one hour.
- Turn the oven down to 160 and continue cooking for a further 45 minutes, or until a skewer inserted in the centre comes out clean.