Boiled Fruit Cake
3 cups raisins, chopped coarsely
1 1/2 cups sultanas
3/4 cup currants
100g dates, prunes, apricots, nuts
1/4 cup brandy
250 g butte, chopped
1 cup water
1/2 cup firmly packed dark brown sugar
1/2 cup sugar
1/2 tsp baking soda
4 eggs, beaten lightly
1 1/4 cups self-raising flour
1 1/4 cups plain flour
1 cup pecans
3/4 cup macadamias
1/4 cup brandy, extra
Combine fruit, brandy, butter, water, sugars and baking soda in a big pot: stir over a medium heat until the butter and the sugar is melted and dissolved. Bring to the boil. Remove the pot from the heat and transfer to a bowl. Cool. Preheat oven to slow 140c/120c. Line the base and sides of a deep 22 cm round cake pan or a deep 19cm square cake pan with two layers of brown paper and two layers of baking paper, bringing paper 5cm above edge of pan. Stir eggs into fruit mixture, then the sifted flours: spread evenly into prepared pan. Decorate the top with pecans and macadamias, as desired. Bake in a slow oven for about 3 hours. Brush hot cake with extra brandy. Cover hot cake tightly with foil while still in the pan. Wrap pan in a thick towel and cool in pan.
*** This recipe came from Australia Woman’s Weekly Magazine.
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