• Prep Time 30 minutes
  • Cook Time 80 minutes
  • Serving For 8 People
  • Difficulty Normal
Print

Recipe Ingredient

  • 135g sultanas
  • 100g black raisins
  • 100g golden raisins
  • 100g red glazed cherries, halved
  • 150ml orange juice
  • 70g castor sugar
  • 135g butter
  • 100ml rum
  • 3 eggs
  • 1 tsp vanilla essence
  • 100g high-protein flour
  • 145g self-raising flour
  • 100ml extra rum

Instructions

  1. Lightly grease and line a 20cm by 14cm loaf pan with nonstick parchment paper.
  2. Combine sultanas, raisins and glazed cherries with orange juice, sugar and butter in a nonstick saucepan. Cook and stir over medium low heat until sugar dissolves. Reduce the heat and add rum. Simmer for 10 minutes. Remove from the heat and transfer to a mixing bowl. Leave to cool completely.
  3. Beat eggs lightly with essence and pour into the cooled fruit mixture. Sift the high-protein and self-raising flour together and stir into the egg mixture to mix.
  4. Transfer batter to the prepared pan and bake in a preheated oven at 170°C for about 1 hour 15 minutes or until cake is cooked through when tested with a wooden skewer.
  5. Allow the cake to sit in the pan for 20 minutes before transferring to a wire rack to cool completely.
  6. Tip: To prevent the cake from drying out, use a satay stick to prick holes in it at random and drizzle over extra rum. Wrap with aluminium foil for 5-6 hours before cutting or slicing.

You may also like

1 thought on “Boiled Fruit Cake”

  1. Regine - December 31, 2018 at 9:18 am

    little sugar. 70 gr only. ??

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *