Recently whilst in Cornwall I raided my mum’s old recipe book. It brought back some really happy memories, not only the recipes my mum has cooked and still cooks to this day but also those recipes from past relations that are sadly no longer with us. I will be showing these recipes in coming posts but for today lets look at one of my old favourites, Boiled Fruit Cake. This recipe is the one that must be used if entering section 78 (Boiled fruit Cake) of the Budock Water Garden Show. Enjoy with a cup of tea, ansome!
Boiled Fruit Cake Recipe
ingredients for an 8″ tin
12 oz mixed dried fruit
5 oz cherries roughly chopped
2 oz mixed peel
2 oz walnuts
6 oz brown sugar
4 oz butter
1 teaspoon mixed spice
1/2 teaspoon of bicarbonate of soda
1/2 pint milk
12 oz self-raising flour (sifted)
2 size 3 eggs (med!)
Method
1. Put fruit, cherries, peel, walnuts, sugar, butter, spice, bicarb soda and milk into a saucepan.
2. Bring to the boil and simmer for 5 minutes. Leave cool to blood heat – I presume 37 degrees Centigrade!
3. Stir in flour and eggs
4. Bake at Mark 3 – 160’C/ 325’F for 40 minutes, reduce temperature to Mark 2 – 150’C/300’F for 1.5 hours
5. Allow to cool in tin for 5 mins before turning out.
6. Make a cuppa!
My Saffron Bun 
I used to make this all the time for my husband and I when I lived in England. We loved it!