“This fabulous fruit cake is boiled then baked. It has a lovely moist consistency and will keep for a long time in an airtight container. It is an excellent recipe for a special occasion such as a Wedding or Christmas. I have made this on many occasions and it has always been a success. Remember always allow the cake to cool before you remove it from your tin and then it can be pricked all over the top with a skewer, and drizzled with warmed Whisky if you choose.”
1hr 35mins

Ingredients Nutrition


  1. Place the Sugar, Fruit, Peel, Butter, Bicarbonate of Soda and the Liquid, Sherry or Water into a large pot and bring it to the boil. Then let this mixture cool for ten minutes.
  2. Beat the 3 Eggs well and add this to your mixture along with the Self Raising Flour and the Plain Flour. Make sure you mix all of this well on a slow speed if you have an electric mixer.
  3. Transfer the mixture to a 9*X4" Springform cake pan which has been well greased and is lined with a suitable greased oven proof paper and floured.
  4. Bake the mixture in the middle of a Medium temperature oven and bake for 1 1/4 hours, ( one and a quarter hours, ) or until a test skewer comes out fairly dry when you prick the cake in the middle.
  5. You MUST leave the cake to cool in the cake tin thoroughly before removing it, as this prevents the cake from splitting.
  6. Once cooled you can decorate it to suit your pleasure. It is great with Marzipan and Royal Icing.

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