Classic Boiled Fruit Cake Recipe

1 1/4 cups

1 1/4 cups

250 g

1 cup

2 cups

1 1/3 cups

1 1/4 cups

1/2 teaspoon

2

Self-raising flour

Plain flour

Unsalted butter

Soft dark brown sugar

Mixed dried fruit

Pitted prunes, chopped

Port

Bicarbonate of soda

Eggs, lightly beaten

• Preheat oven to moderate 180^oC. Line base and side of a deep, 20cm round cake tin with greaseproof paper.
• Sift flour into large mixing bowl.
• Combine butter, sugar, dried fruit, prune and port in medium pan. Stir over low heat until butter has melted and sugar has dissolved.
• Bring to the boil and simmer, uncovered, for 5 minutes.
• Remove from heat, stir in soda and set aside to cool. Add eggs, mixt well.
• Pour the mixture onto the sifted flour, mix well.
• Pour mixture evenly into prepared tin; smooth the surface. Bake cake for 1 to 1 1/4 hours or until skewer comes out clean when inserted in centre of cake. Leave cake in tin 1 hour before turning out.