Boiled Fruit Cake (Edmonds Cookery Book recipe)

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 514.4

Total Fat: 19.0 g
Cholesterol: 107.3 mg
Sodium: 203.3 mg
Total Carbs: 81.9 g
Dietary Fiber: 2.1 g
Protein: 6.2 g

View full nutritional breakdown of Boiled Fruit Cake (Edmonds Cookery Book recipe) calories by ingredient

Introduction

Rich and light, lovely fresh tasting fruit cake...Warning: calorie and fat on the high side, but a piece of this cake is worth it for a treat or reward that has been a long time coming. Rich and light, lovely fresh tasting fruit cake...Warning: calorie and fat on the high side, but a piece of this cake is worth it for a treat or reward that has been a long time coming.

Minutes to Prepare: 60

Minutes to Cook: 90

Number of Servings: 12

Ingredients

500 g Mixed Dried Fruit

Water

250 g Butter

1 1/2 cups Sugar

3 Eggs (beaten)

3 cups Plain White Flour

4 tsp Baking Powder

1/2 tsp Almond Essence

1/2 tsp Vanilla Essence

Directions

Put mixed dried fruit in a saucepan. Add just enough water to cover fruit. Cover and bring to the boil. Remove from heat. Stir in butter and sugar, stirring constantly until butter has melted. Allow to cool (hence long prep time). Beat in eggs. Sift flour and baking powder into fruit mixture, stirring to combine. Stir in almond and vanilla essences. Line a 23cm square cake tin with two layers of brown paper followed by one layer of baking paper. Spoon mixture into cake tin. Bake at 160'C for 1 to 1 1/2 hours or until an inserted skewer comes out clean when tested. Leave in tin until cold.

This cake made in a 20cm diameter round tin makes; 12, 1 1/2" x 3" long wedges.

Number of Servings: 12

Recipe submitted by SparkPeople user KERIANNEH1.