No one knows classic bakes quite like the legendary ladies of the Country Women’s Association (CWA). So when we were in need of the perfect boiled fruit cake recipe for our Christmas issue, we knew just where to turn.

“Our recipes are handed down from our mothers and grandmothers; even great-grandmothers,” says Diana Whitton, a member of the Manly branch of the CWA of NSW, who shared the original recipe. “We also have a collection of cookbooks that have been published.”

When it comes to CWA cookery competitions, the judging criteria for boiled fruit cakes is a lot tougher than you might expect, and looks at much more than just flavour and texture.

“There needs to be an even distribution of fruit,” Whitton warns. “And you can never have cake rack marks on your cake. You also can’t have any indentations from baking paper; it must be perfectly smooth. And if you put a skewer in too many times, you’re going to end up with holes.”

As per tradition, fruit cakes must not be iced or glazed and contain absolutely no chocolate or tinned pineapple. Nuts, if used, should be cut to a size that does not interfere with the cutting of the cake.

The cake should be well-risen and slightly rounded towards the centre, but not peaked. The surface should be smooth on the top and sides, with no white patches or blotches. Texture should be fine and even, moist but not heavy or doughy. The cake should not be over-flavoured with spices and essences to the point where the natural flavour of the fruit is lost.

Think you’re up to the task? Make the CWA’s Christmas cake here.

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