Kaye shares her mother Betty’s fabulous rich boiled fruitcake.
Kaye shares her mother Betty’s fabulous rich boiled fruitcake with us, perhaps this will inspire some of us to kick start our preparations for the festive season.
- 1125 g mixed fruit
- 2 tablespoons golden syrup
- 3 tablespoons sherry
- 3/4 cup water
- 250 g butter
- 250 g sugar
- 5 eggs
- 250 g plain flour
- 1 teaspoon Parisian essence
- 50 g self-raising flour
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 teaspoons mixed spice
- 1/4 teaspoon nutmeg
- 50 g walnuts, crumbled
Place all fruit, golden syrup, sherry and water in a saucepan and bring to the boil, stirring all the time. Simmer for two minutes. Pour into a bowl, cover and stand overnight.
Cream together the butter and sugar. Add the eggs one at a time, beating well. Stir in the essence.
Meanwhile, sift together the flour, salt and spices and pour into the fruit mixture.
Add half the fruit mixture to the creamed mixture. Stir well, then add the remainder of the fruit.
Pour into a cake tin lined with baking paper and cook at 150°C for 3 1/2 to four hours.
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