This fruit cake is the simplest fruit cake you will ever make and much better than a standard boiled fruit cake. The apple ensures this cake maintains its moisture for a 4 – 5 days.
The preparation time listed includes the cooling time.
Tip: This cake can be frozen. I cut it into quarters, wrap it in greaseproof paper, then cling wrap and store in freezer in zip lock bag. Each quarter is fully defrosted prior to requiring.
This recipe has been taken from The Commonsense Cookery Book a book I remember my mother and grandmother using.
Boiled Apple Fruit Cake
- 125 g Butter
- 3/4 cup Caster sugar
- 1 cup Water
- 2 mdm Granny smith apples grated
- 500 g Mixed dried fruit omitting cherries
- 1 tsp Bicarbonate soda
- 1.25 cups Self raising flour
- 1 tsp Cinnamon – ground
- 1 tsp Allspice
- 2 ea Eggs
- Line a 23cm square or round pan
- Heat oven to 180°C
- In a sausepan boil butter, sugar, water, apple, fruit and bicarbonate for 7 minutes
- Cool completely – at least 2 hours
- In a seperate bowl add flour and spices and mix well.
- Make a well in the centre of the dry ingredients and add the eggs. Quickly mix the eggs until yolk and whites are combined.
- Add cooled fruit mixture and stir all ingredients until well combined.
- Spoon into the prepared pan.
- Bake for 1 hour or until cooked when tested in centre with a fine skewer
- If different size pan used to cook the cake you will need to monitor the time. For example, if choosing a loaf pan the cooking time will be longer due to density
- If a larger/wider pan is used the cooking time will be less due to less density.
- Ensure any mixed fruit is measured without any artificial cherries that often is included. Artificial cherries should not be included with this cake.