Boiled fruit cake

• Produce

  • 1 cup Currants, dried
  • 2 tbsp Glace apricots
  • 1/3 cup Glace cherries
  • 2 tbsp Glace pineapple
  • 1 tsp Lemon rind
  • 2 tsp Orange rind
  • 1/2 cup Peel, mixed
  • 1 cup Raisins
  • 1 1/2 cups Sultanas

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tbsp Treacle

• Baking & Spices

  • 1/2 tsp Bicarbonate of soda
  • 3/4 cup Brown sugar, firmly packed
  • 1 1/4 cups Plain flour
  • 1/4 cup Self raising flour

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 185 g Butter

• Beer, Wine & Liquor

  • 1/3 cup Brandy

• Liquids

  • 1/3 cup Water

Found on foodtolove.com.au

Description

Ingredients

• 1 1/2 cups (250g) sultanas
• 1 cup (150g) raisins, chopped coarsely
• 1 cup (150g) dried currants
• 1/2 cup (85g) mixed peel
• 1/3 cup (70g) glacé cherries, halved
• 2 tbsp coarsely chopped glacé pineapple
• 2 tbsp coarsely chopped glacé apricots
• 185 g butter, chopped
• 3/4 cup (165g) firmly packed brown sugar
• 1/3 cup (80ml) brandy
• 1/3 cup (80ml) water
• 2 tsp finely grated orange rind
• 1 tsp finely grated lemon rind
• 1 tbsp treacle
• 3 eggs, beaten lightly
• 1 1/4 cups (185g) plain flour
• 1/4 cup (35g) self-raising flour
• 1/2 tsp bicarbonate of soda
• 1/2 cup (80g) blanched almonds

Directions

• Stir fruit, butter, sugar, brandy and the water in medium saucepan over medium heat until butter is melted and sugar is dissolved. Bring to the boil. Remove from heat; transfer to large bowl. Cool to room temperature.Preheat oven to 150°C (130°C fan-forced). Line base and side of deep 20cm-round cake pan with three thicknesses of baking paper, extending paper 5cm above edge.Stir rinds, treacle and egg into fruit mixture then stir in sifted dry ingredients. Spread mixture into pan; decorate with nuts.Bake cake about 2 hours.Cover hot cake tightly with foil; cool in pan overnight.