This recipe comes from my gran. It's quite a simple boiled cake recipe, studded with nuts and raisins. Instead of raisins, you can use currants or sultanas, or a mix. Likewise, pecans or hazelnuts can be used instead of walnuts.
I was clearing out my baking drawer and this was the perfect recipe to use up all those open packets. I used a combination of walnuts, hazel nuts, cashew nuts. I found it only needed 40 minutes and as for cooling before serving, it was delicious warm - well I had to test it! Will definitely make this again, thanks for sharing it. - 16 Mar 2015
Didn't have the right shaped tin so made it with a standard round tin with a deep grease proof paper cuff - good thing I did or it would have overflowed. Also took about an hour and a half to cook. Used a mixture of walnuts and macadamia nuts and added some glacé cherries. Delicious and stayed beautifully moist. - 27 Jun 2016
Absolutely fantastic, however 50 min baking time was too long. I suggest checking this cake after 30 min. Very tasty and easy. Enjoy! - 20 Feb 2000 (Review from Allrecipes US | Canada)