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Boiled Fruit Cake

Prep time: 30 mins
Cooking time: 90 mins

One of my favourite recipes and a great seller down here on the West Coast of the South Island. The locals comment favourably and especially on its almond orange flavour. Good for lunches, picnics, morning/ afternoon teas. Some like it with icing for celebration cakes….it keeps well. A good all round tasty versatile cake.



  • 400g sultanas
  • 235g butter
  • 4 eggs
  • 235g sugar
  • 280g flour
  • 2 tsp baking powder
  • 1 tsp orange essence
  • 1 tsp almond essence
View the method
  1. Boil the fruit and drain, leaving small amount of liquid (about 30ml). Add chopped butter to the hot fruit and let sit and cool to a workable temperature.
  2. In the meantime weigh up and sieve the dry ingredients into a separate bowl.
  3. Weigh out the eggs and sugar, whisk until full volume (4-5 minutes depending on your mixer). 
  4. Remove the whisk and change to a paddle. Add the dry ingredients to the egg/sugar mix and combine lightly.
  5. Add the fruit and butter mixture, and mix batter until the butter has totally disappeared from top of mixture. 
  6. Line a 190x190mm x 65 mm high tin with baking paper, and grease well. 
  7. Pour the batter evenly into tin and level from the centre. 
  8. Bake at 165 degrees for 75 – 90 minutes depending on oven.
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