• Partnered with
Keep your screen alive while you cook. No more shutting down mid-recipe. Your screen will stay on for an hour with no impact on your device settings.
  • Easy
  • Serves 10
  • 120 mins cook

Boiled fruit cake

Triple tested. For your success every time.

This dense, plump boiled fruit cake is stunning, delicious, and feeds a large crowd. A classic recipe from 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.


Average rating

54 ratings
Hi there! Visiting us from ? We have a local site for you at