Recipe: Boiled fruitcake
<p><em><strong>John Chapman, 60 years old, an Over60 community member from Andrews Farm in South Australia, shares his famous family fruitcake recipe.</strong></em></p><p>“This was my mum's favourite cake recipe and she would bake every Wednesday. I loved, as a child, to sit in the kitchen and watch while she baked enough cakes, biscuits and pies for the whole family for a week. I got to lick the bowl, of course. The smell of this cake baking takes me straight back to those childhood memories and my beloved old mum, god rest her soul, I wish she was here now to see me bake her cake. To share this with everybody means a lot to me. I hope everyone who tries it loves it as much as my family do.”</p><p><strong>Serves:</strong> 8 to 10</p><p><strong>Preparation time:</strong> 5 minutes</p><p><strong>Cooking time:</strong> 1 hour </p><p><strong>Ingredients<br></strong>125 g butter</p><p>1 cup brown sugar</p><p>1 tablespoon golden syrup</p><p>375 g mixed fruit</p><p>½ teaspoon ground cinnamon</p><p>½ teaspoon ground nutmeg</p><p>1 cup rum</p><p>½ teaspoon bicarbonate soda</p><p>1 cup plain flour</p><p>1 cup self-raising flour</p><p>2 eggs, lightly beaten</p><p><strong>Method<br></strong>1. Preheat oven to 175C. Grease a 20cm cake tin and line base with baking paper.</p><p>2. Melt butter over low heat with brown sugar, golden syrup, mixed fruit, cinnamon, nutmeg and rum. Simmer for three minutes.</p><p>3. Turn off heat, add bicarbonate of soda and mix thoroughly.</p><p>4. When mixture is cold, add flour and eggs, mixing well. Spoon mixture into tin, smoothing the top. </p><p>5. Bake for 40-60 minutes.</p><p>6. Cool on rack and turn out when cold.</p><p> </p>
