Name: Rich eggless boiled fruit cakes
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 750 gram mixed dried fruit; 1 cup (250ml) water; 1/2 cup (110g) firmly packed dark brown sugar; 90 gram butter; 1 cup (150g) plain (all-purpose) flour; 1/2 cup (75g) self-raising flour; 1/2 teaspoon bicarbonate of soda (baking soda); 1 teaspoon mixed spice; 1/4 cup (60ml) sweet sherry, rum or brandy; 2 tablespoon sweet sherry, rum or brandy, extra

Rich eggless boiled fruit cakes

Skip to Recipe

Makes 6 Item

Prep

30M

Cook

1H 30M

Total

Ingredients

750 gram mixed dried fruit

1 cup (250ml) water

1/2 cup (110g) firmly packed dark brown sugar

90 gram butter

1 cup (150g) plain (all-purpose) flour

1/2 cup (75g) self-raising flour

1/2 teaspoon bicarbonate of soda (baking soda)

1 teaspoon mixed spice

1/4 cup (60ml) sweet sherry, rum or brandy

2 tablespoon sweet sherry, rum or brandy, extra

Method

1.Combine fruit, the water, sugar and butter in a large saucepan; stir over medium heat until sugar dissolves. Cover; simmer for 3 minutes. Remove from heat; stand until cold.

2.Preheat oven to 150°C/300°F.

3.Place two paper cases in each hole of a six-hole (¾-cup/180ml) texas muffin pan – the double cases protect the mixture from drying out during the long baking time.

4.Stir sifted dry ingredients alternately with sherry into the cold fruit mixture; mix well. Divide mixture between pan holes.

5.Bake about 1 hour 15 minutes. Brush hot cakes evenly with extra sherry. Turn cakes, top-side up, onto a wire rack to cool.

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