Boiled Fruit Cake

Place all ingredients except the eggs and flour in a 4 litre pot. Bring to the boil and simmer on low for 10 minutes.

Take the pot off the heat and set aside for 3 to 4 hours to cool right down. If you don't do this when you add the eggs they will cook.

Add the eggs to the pot one at a time stirring with a wooden spoon until totally combined.

Stir in the 2 cups of flour adding about half a cup at a time. Combine completely before adding the next half cup. The spoon should now stand up in the mixture without falling over.

Heat oven to 180°C in preparation for cooking.

Line a 8 inch square pan with two layers of baking paper. The cake I made in a round pan but found a square pan does a better job.

Spoon mixture into the lined cake pan. With the back of a wet desert spoon smooth out the surface compacting the mixture out in the pan.

Bake in the oven for 2 hours you may have to put a foil over it after one hour to stop the top burning.

To check if the cake is cooked insert a wooden skewer into the cake. The skewer should come out clean. If the skewer is not clean bake a further 10 minutes until the skewer comes out clean

Remove from the oven and place on a cake stand to cool until it is cold. When cold remove the baking paper and store in a container or wrap with tin foil. You can freeze it. I keep mine in the fridge in a container.