• Serves 12
  • 105 mins cook

Economical boiled fruit cake

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Economical boiled fruit cake, fruit recipe, brought to you by Australian Women's Weekly


Economical boiled fruit cake

  • 2 3/4 cups (500g) mixed dried fruit
  • 1 cup (220g) firmly packed brown sugar
  • 125 g butter, chopped
  • 1/2 cup (125ml) water
  • 1 tsp mixed spice
  • 1/2 tsp bicarbonate of soda
  • 1/2 cup (125ml) sweet sherry
  • 1 egg
  • 1 cup (150g) plain flour
  • 1 cup (150g) self-raising flour
  • 1/3 cup (55g) blanched almonds
  • 2 tbsp sweet sherry, extra


Economical boiled fruit cake

  1. Stir fruit, sugar, butter, the water, spice and soda in large saucepan over low heat, without boiling, until sugar dissolves and butter melts, bring to the boil. Reduce heat, simmer, covered, 5 minutes. Remove from heat, stir in sherry. Cool to room temperature.
  2. Preheat oven to 160°C (140°C fan-forced). Grease deep 20cm-round cake pan, line base and side with two layers of baking paper, extending paper 5cm above side.
  3. Stir egg and sifted flours into fruit mixture. Spread mixture into pan, decorate with almonds.
  4. Bake cake about 1½ hours. Brush top of hot cake with extra sherry. Cover cake with foil, cool in pan.
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