Boiled fruit cake

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

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Step 1

Preheat oven 160°C (145°C fan). Grease and line an 8” (20cm) round cake tin.

Step 2

Add the dried fruit, butter, sugar and pineapple to a large saucepan. Gently heat while stirring constantly until butter is melted.

Step 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.