By Cook & Bake
Boiled fruit cake
7 steps
Prep:40minCook:1h 45min
A beautiful tall cake, easy to make and moist. This recipe was given to me by Dr Doran who was a Consultant Chemical Pathologist in Peterborough. Total cake weighs 1540g
Updated at: Thu, 17 Aug 2023 04:51:23 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories436.9 kcal (22%)
Total Fat14.5 g (21%)
Carbs72.6 g (28%)
Sugars45.3 g (50%)
Protein4.1 g (8%)
Sodium433.6 mg (22%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
14 servings
Instructions
Step 1
Preheat oven 160°C (145°C fan). Grease and line an 8” (20cm) round cake tin.
Cake Pan
OvenPreheatStep 2
Add the dried fruit, butter, sugar and pineapple to a large saucepan. Gently heat while stirring constantly until butter is melted.
Sauce PanStep 3
Bring to the boil and simmer for 3 minutes. Remove from heat. Stir in bicarbonate of soda.
Step 4
Allow to cool for 30 minutes.
Step 5
Sift flour and spices into saucepan. Stir well.
Step 6
Add eggs and beat well to incorporate.
Step 7
Spoon into lined cake tin. Level with a spoon.
Notes
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