Boiled Fruit Cake

2lb Luxury dried fruit

1/2 lb butter

1/2 lb soft brown sugar

4 tbsp brandy/rum

4 tbsp water

5 eggs, lightly beaten

1 tbsp black treacle

2 tsp grated orange rind

2 tsp grated lemon rind

8 oz plain flour

2 oz self raising flour

1/2 tsp bicarb

Tsp mixed spice 

Grease and line an 8 inch tin to 3 thicknesses of paper. Tie a double thickness of paper around the outside. Cover top with tin foil when the cake starts to brown. 

Combine fruit, butter, sugar, brandy and water. Stir over a low heat without boiling until the sugar has dissolved. Bring to the boil, reduce heat and  simmer covered for 10 mins.

Transfer to a large bowl and cool to room temperature.

Add eggs, treacle and rinds and stir in sifted dry ingredients. Spread evenly in tin. Bake in a slow oven, 150 degrees, for about 2 1/2 hours then wrap in foil until cool. 

From Heather.