Boiled Fruit cake recipe

Today's fruit cake recipe is one that my mum has made for many years now. It's always so nice and moist and is pretty simple to make. I changed mine up a little bit though by adding a small amount of brandy and by making some as muffin sized cakes to give as gifts. I made a double batch of mine but I will give you the recipe for a single version.

INGREDIENTS:


500 grams of mixed fruit
1/4 cup brandy
1 teaspoon bi carb
1 teaspoon mixed spice
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 cup sugar
1 cup water
225 grams butter
3 eggs pinch salt
1 cup plain flour
1 cup self raising flour


METHOD:


1. place fruit and brandy in a bowl, cover and soak overnight.

2. place fruit, spices, bi-carb, sugar, water, and butter into a saucepan and bring to boil over low heat. Stand aside to cool.

3. Once it has cooled add the well beaten eggs and mix well. Sift flour and salt twice and fold in to fruit mixture.

4. Bake in well greased 8 inch tin in slow oven (180-200 degree's) for 1 and a half hours.

*NOTE: for the muffin sized versions I only cooked for about 30 mins.

Happy 21st day of Christmas.