This was for Lou’s mum. X
Jane’s Boiled Fruit Cake
This is a version of my sister Jane’s Boiled Fruit Cake. It’s really easy, really moist and really, really delicious.
250 g butter
500 g mixed fruit (see note below)
175 g brown sugar
250 ml water
1 tsp bicarbonate soda
150 g plain flour
150 g self-raising flour
100 g Whole blanched almonds to decorate
Apricot jam to glaze
Tip the butter, fruit, sugar, water and bicarb into a saucepan, bring to the boil and simmer for 15 minutes. Leave to cool.
Grease and line a 20 cm square cake tin. Preheat oven 150°C/300°F/Gas 2.
When the fruit mixture has cooled, mix in the eggs and flour.
Spread evenly into the prepared tin, scatter with the almonds and bake for 1 to 1 1/2 hours or when a skewer is inserted it comes out clean.
Heat the apricot jam in a small pan with a splash of water, until melted. Push through a sieve then use it, whilst still warm, to brush the cake top when it comes out the oven.
Nb. I used 300 g golden sultanas, 125 g raisins, 75 g glace cherries, but you could just use ready mixed fruit.