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 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 Granny Smith Apples grated
- 500 g dried fruit
- 1 tsp bicarbonate soda
- 1 1/4 cup plain flour
- 1 cup self raising flour
- 1 tsp cinnamon
- 1 tsp all spice
- 2 eggs lightly beaten
- Boil all ingredients except eggs and flour
- Cool. Add eggs and flour
- Pour into greased cake pan and cook for 1 hour on 160-18 °C
- Make sure it is completely cold before cutting