boiled fruit cake

peter jackson

peter jackson

11th November 2011

boiled fruit cake

For part A
Melt the butter in a pan
Add the sugar, raisins, dates, glace cherries, and pineapple, ...

Ingredients

  • Part a
  • 900g butter
  • 1.4kg brown sugar
  • 1.4kg raisins
  • 1.4kg chopped dates
  • 1kg glace cherries
  • 1 x a10 tin pinneapple chunks
  • Part b
  • 45g bicarbonate of soda
  • 16 eggs
  • 950g self raising flour
  • 950g plain four
  • 20g salt
  • 50ml rum
  • 100g mixed peel

Method

For part A
Melt the butter in a pan
Add the sugar, raisins, dates, glace cherries, and pineapple, cook slowly for around and hour stirring to make sure it does not stick. Allow to cool (preferably do the night before.
When cool Add the eggs then add the rest of the ingredients.
Place in lined tins and bake for around an hour at 160oc until knife comes out nearly clean.
Remove and allow to cool.
Wrap each cake in paper, then tin foil, place in a cool store room for around a week to let the flavours develop