Jill's Allsorts Fruit Cake

    2 hours 25 minutes

    I wanted to make a boiled fruit cake, but didnt have all the traditional ingredients, so used up what I had in the fridge. The result is the best fruit cake Ive EVER made..! Deliciously moist and more-ish! Happy Xmas everyone

    3 people made this

    Makes: 1 cake

    • 1 cup dried sultanas
    • 1 cup cooked mashed pumpkin
    • 1 mashed ripe banana
    • 1 cup chopped dates
    • 1 packet glace cherries, left whole
    • 1 cup sherry
    • 250gms butter
    • 1 cup brown sugar, lightly packed
    • 2 tablespoons golden syrup
    • 1 cup plain flour
    • 1/2 cup S/R flour
    • 5 eggs
    • 1 tspn each allspice, cinnamon,
    • 1 cup water
    • 1 pinch of salt

    Preparation:25min  ›  Cook:2hours  ›  Ready in:2hours25min 

    1. In a saucepan, mix together the water, sultanas, dates, glace cherries, sherry, butter, sugar and golden syrup. Heat until the butter has melted, and stir until the sugar has disolved, simmer for two minutes and then let cool.
    2. In a large bowl, lightly whisk the eggs, then add the mashed pumpkin & banana. Mix well.
    3. Lightly sift the flours, salt and spices.
    4. Stir the eggs and mashed fruit, and the cooled fruit & butter mix into the flour, mix well.
    5. Line a 25cm square tin (or similar) with baking paper, pour batter into the tin and bang a couple of times to let settle.
    6. Cook in a slow to mod oven (150C fan forced) for approx 2 hours. Check at around 1 3/4 hours, cover top if it is browning too quickly. Test with skewer to see if it is cooked. Let cool in the tin for 10 mins, then tip onto rack and cover with a clean tea towel to completely cool.
    7. Ice with a firm icing sugar, and decorate as wished. Stored in an air tight container it will last up to a week. Ive tried freezing it, it keeps well.

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    so easy to make..  -  09 Dec 2012