Boiled Fruit Cake

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
2 eggs
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.

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