Gran's boiled fruit cake

Gran's boiled fruit cake
Gran's boiled fruit cake Photo: Marco Del Grande

During her youth, Casey Ryan relied heavily on her grandmother Gladys Wall's cooking and only learnt to cook for herself when she left home for university. She credits her gran with her relaxed attitude to baking and also for some Tuesday morning-tea specialties. "My grandmother was always very relaxed in the kitchen but we were spoilt."


125g butter

1 cup brown sugar

1 tbsp golden syrup

375g mixed fruit

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1 cup rum

1/2 tsp bicarbonate soda

1 cup plain flour

1 cup self-raising flour

2 eggs, lightly beaten


Melt butter over low heat with brown sugar, golden syrup, mixed fruit, cinnamon, nutmeg and rum. Simmer for three minutes. Turn off heat, add bicarbonate soda and mix thoroughly. When mixture is cold, add flour and eggs, mixing well. Heat oven to 175C. Grease 20-centimetre cake tin and line base with baking paper. Spoon in mixture, smoothing top. Bake for 40-60 minutes. Cool on rack. Turn out when cold.