• Easy
  • Serves 10
  • 25 mins prep
  • 2 hrs, 5 mins cook

Boiled fruit cake

Boiled fruit cake recipe by The Australian Women's Weekly
Triple tested. For your success every time.

This dense, plump boiled fruit cake is not only stunning as a centrepiece, it also feeds the masses. A classic Christmas recipe by The Australian Women's Weekly.


Boiled fruit cake

  • 1 kg mixed dried fruit, chopped coarsely
  • 250 g butter, chopped coarsely
  • 1 1/4 cups (275g) firmly packed brown sugar
  • 1 cup (250ml) sherry (or 50ml brandy essence combined with 200ml water)
  • 1/4 cup (60ml) water
  • 2 tsp finely grated orange rind (or 1 teaspoon orange essence)
  • 4 eggs, lightly beaten
  • 1 1/2 cups (225g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 2 tsp mixed spice
  • 1/2 cup (60g) pecans
  • 3/4 cup (105g) macadamias


Boiled fruit cake

  1. Line a deep 22cm round cake pan with three layers of baking paper, extending paper 5cm above side.
  2. Combine fruit, butter, sugar, 3/4 cup of the sherry (or the brandy essence mixture) and the water in a large saucepan; stir over medium heat until butter is melted and sugar dissolved. Bring to the boil, remove from heat; transfer to a large bowl; cool.
  3. Preheat oven to 150°C (130°C fan-forced).
  4. Stir rind (or orange essence) and eggs into the fruit mixture, then the sifted dry ingredients. Spread the mixture into the pan and top with nuts.
  5. Bake cake for about 3 hours. Brush hot cake with remaining sherry; cover with foil; cool in pan overnight.
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