Boiled Fruit Cake

Ingredients

For the Cake:
225g (1 cup) unsalted butter
225g (1 cup) soft brown sugar
225g (1 ½ cups) mixed dried fruit (raisins, currants, sultanas, etc.)
Zest and juice of 1 orange
1 teaspoon ground cinnamon
1 teaspoon mixed spice
2 large eggs (beaten)
225g (1 ¾ cups) self-raising flour
Optional : 2–3 tablespoons brandy, rum, or sherry (for added flavor)

Directions

Preheat your oven to 160°C /325°F. Grease and line a 900g (2 lb) loaf tin with parchment paper.

In a medium saucepan, melt the butter over low heat.

Add the brown sugar, dried fruits, orange zest, orange juice, cinnamon, and mixed spice. Stir well to combine.

Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes , stirring occasionally. Remove from heat and let it cool slightly.

Once the fruit mixture has cooled slightly, stir in the beaten eggs until fully incorporated.

Sift the self-raising flour into the mixture and fold gently until you have a smooth batter.

If desired, stir in 2–3 tablespoons of brandy, rum, or sherry for extra flavor.

Spoon the batter into the prepared loaf tin, smoothing the top with a spatula.

Bake in the preheated oven for 1 ½–1 ¾ hours , or until a skewer inserted into the center comes out clean. If the cake starts to brown too quickly, cover the top loosely with foil.

Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

For enhanced flavor, wrap the cooled cake in parchment paper and store it in an airtight container for 1–2 days before serving.

Optional: Brush the top of the cake with additional alcohol (brandy, rum, or sherry) every few days to keep it moist and flavorful.