Full-Of-Fruit ‘Boiled’ Christmas Cake

By Greg Mawson

William Meppem
William Meppem
Full-Of-Fruit 'Boiled' Christmas Cake recipe, brought to you by MiNDFOOD.

Makes 22cm round cake

395g can sweetened condensed milk

160g butter

1½ cups (250g) raisins

1½ cups (250g) sultanas

1½ cups (250g) currants

1½ cups (250g) glacé cherries

2 eggs

¼ cup brandy or sherry

1½ cups plain flour

2 tsp mixed spice

1 tsp ground cinnamon

½ tsp bicarbonate of soda

1 cup of nuts of choice (we used pecans)

2 tbsp brandy or sherry (extra)


1 Preheat oven to 150C. Grease and line a 22cm round cake tin, preferably spring form, with baking paper.

2 Pour condensed milk into a heavy based saucepan and add butter. Place over a low heat, stirring occasionally, until butter melts. Add raisins, sultanas, currants and cherries to saucepan and stir until well combined. Gently simmer for 5 minutes. Remove from heat and cool for 10 minutes.

3 Make a well in the centre of cooled fruit mixture. Combine eggs and brandy in a jug. Add to fruit mixture and stir until combined. Sift flour, mixed spice, cinnamon and bicarbonate of soda over fruit mixture. Stir until well combined.

4 Spoon into prepared tin and smooth top with the back of a wet 
spoon. Bake for 1½–2 hours or until 
cake is cooked in the centre when tested with a skewer. Pour brandy or sherry (extra) over hot cake. Serve wedges of cake with ice-cream and butterscotch sauce or custard.


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