Nana’s boiled fruit cake!

Christmas has come and gone, and it was a hot one!! I spent Christmas at my Aunty’s house in The Patch, overlooking the nearby bushland, surrounded by my family and indulging in the delicious food that was on offer; glazed Christmas ham, turkey, prawns, crackling, roasted vegetables and numerous salads, as well as Trifle, minced pies, Christmas pudding and fruit cake!!

Now Christmas has finished for another year, and I am already looking forward to next Christmas! However, the festive season hasn’t truly finished yet. For this reason I have posted a family favourite recipe to share with you all, to help continue the Christmas festivities into the New Year and beyond. In all honesty, if I was more organised I should have put this up on my blog before Christmas, but working in retail over the Christmas period limits your time and energy to do much else, meaning I didn’t get the chance to get this posted earlier (sorry!).

So here it is, Great Nana’s boiled fruit cake. It’s a recipe that has been passed down the generations, with some slight adjustments made by my Mum, we believe we have perfected the Christmas fruit cake, and this is one cake you must try!

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Ingredients:

  • 200 grams each of:  
    Sultanas
    Raisins
    Dried Cranberries
    Currants
    Chopped dried apricots
  • 250 grams butter
  • 1 ¼ cups firmly packed brown sugar
  • 1 cup of Brandy, Sherry or Port
  • ¼ cup water
  • 2 teaspoons finely grated orange rind
  • 4 large eggs lightly beaten
  • 1 ½ cups plain flour
  • ½ cup SR flour
  • 2 teaspoons mixed spice
  • Pecans, almonds and/or macadamias to decorate

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Preparation:

  1. Line deep 22cm cake pan with three thicknesses of baking paper, extending paper 5cm above rim (or two 15cm square pans)
  1. Combine Fruit, butter, sugar, ¾ cup Brandy or other choice 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.
  1. Preheat oven to 150 celcius
  1. Stir rind and eggs into fruit mixture, then add the sifted dry ingredients. Mix until just combined. Spread the mixture into the pan and top with the nuts
  2. Bake large cake for about 3 hours, small cakes for about 2 hours. Brush hot cake with remaining Brandy, cover with foil and a clean tea towel, cool in the pan overnight.
  1. Store cake in an airtight container in a cool dark place.

Why not give this cake a go and continue Christmas over the new year period!

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