Betty’s Rich Boiled Fruitcake

Kaye shares her mother Betty’s fabulous rich boiled fruitcake.

Betty’s 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.


    To make a comment, please register or login
    15th Oct 2013
    The method is cut off, can you please complete the method of cooking this cake... it sounds lovely.
    15th Oct 2013
    I would love to try this recipe but there are no cooking instructions with it.
    15th Oct 2013
    Now you are talking !
    I love fruit cake.
    First time I did a heavy duty fruit cake I did not leave it in the oven long enough.
    Anna happened around & said put it back in the oven for a bit longer.
    So I did & it was brilliant.
    Not Amused
    15th Oct 2013
    Please supply full baking instructions. Can't wait to try it.
    15th Oct 2013
    Try this. 23cm-25cm tin lined with baking paper and cook in moderately to slow ov en for about 2 forced 150 - 140.
    15th Oct 2013
    Yes yes end of the recipe please sound great and here comes christmas
    15th Oct 2013
    I would like the whole recipe
    15th Oct 2013
    I agree with all. Yes I also would like cooking instructions including oven temp and time.
    16th Oct 2013
    Is 50g flour correct? It seems a very small amount. Could you check please?
    Rachel Tyler Jones
    17th Oct 2013
    Yes, it is. If you look slightly further up in the list the recipe also calls for 250 g plain flour. In total, you should have: 250 g plain flour and 50 g self-raising flour.
    Rachel Tyler Jones
    17th Oct 2013
    Thank you to everyone who commented - I sincerely apologise for leaving the last few lines of the recipe out! The full instructions are now available, so let us know how your fruitcakes turn out.
    17th Oct 2013
    thanks better
    19th Dec 2013
    HELP!!! I am remaking this cake today, 19/12 cos yesterday it was charcoal even though I cooked for 3 hours less than the time advised. Alright I hav'nt cooked a fruitcake for over 30 years. But would someone please tell me the right cooking time? Jo
    21st Dec 2013
    Total cooking time is 3 and a half to 4 hours at 150 C.

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