I can't believe I haven't blogged this already - how remiss of me!!!! Mum always makes this for christmas, and occasionally in between (when she can be bothered lol) . i like to make them as gifts for people (as they are quite expensive to make) and often people ask for the recipe.
I've put my name down to bake for ryan's preschool's fundraising cake stall, however when i was putting it in my calendar today i realised that i will be away that weekend! (ahhhh queensland, child free weekend, i CANNOT WAIT). so then i didn't know what to make that would still be fresh after being made on wednesday, but not sold til saturday - they're after cakes and slices so i was assuming that biccies and cookies and toffees etc were out.
anyway, what i'm going to do is to make a batch or two of this (it stores really well), cook in muffin tins (so enough for probably 2 serves), wrap in cellophane with a nice ribbon :) should be good :D
this cake is also ok to decorate (not made too far in advance as it's fairly moist). i decorated one years ago for christmas as a trial run for our wedding cake, but unfortunately that was before we owned our first digital camera!
Mum’s Boiled Fruit Cake
2 cups raisins
2 cups sultanas
2 cups currants
1 cup water
250g butter / margarine
2 cups brown sugar
1 cups SR flour
1 cup plain flour
1 ½ tspn bicarb soda
1 tspn mixed spice
3 tabs brandy
Put fruit, water, sugar & butter in saucepan. Boil & simmer. Take off heat & let cool slightly.
Add flour, spice, soda, eggs, brandy.
Grease & line cake tin. Cook in a slow oven (150’C / 300’F)