Wednesday, 7 February 2018

Boiled Cake


Perhaps a little misleading, after all, the whole cake isn't boiled, just the fruit with part of the ingredient list.

This recipe was left to me by an amazing octogenarian, she used to make this for 'special' occasions and always made me a small festive cake, using this recipe, and would decorate it accordingly.

If you find yourself in a situation where you want a Rich Fruit Cake or even a Bara Brith, but find you are seriously pushed for time, try this as the fruit does not need to be soaked overnight.

You will need

This recipe was found, handwritten, in the back of a decades old recipe book.  I will post it as is with a few minor changes that are italicised

  • 8oz margarine - you can also use butter
  • 1 Cup / 4oz Sugar - I find the darkest brown sugar the best for fruit cakes
  • 2 Eggs
  • 2 - 3 Cups / 12oz mixed dried fruit
  • 2 - 3 Cups Flour *
  • 1 Cup Water - Hot strong tea is best
Original recipe as found

* As you can see from the image above, the type of flour was not specified. I used self raising, only because it was the first bag out of my cupboard, but other right fruit cakes have proved to work just as well with plain flour


How to:

  1. Place the margarine (butter), sugar, fruit and water (tea) in a large pan
  2. Bring to the boild
  3. Simmer for 25 minutes
  4. Allow to cool
I transferred by mix to a large mixing bowl to cool. 



Preheat oven to Gas MK3

Only when cooled, add flour and eggs and mix.

Bake in the centre of the oven for 90 minutes, but check after 70.  If the skewer / cake tester comes out clean, your cake is cooked.

Turn out onto cooling tray.

Tip: When almost, but not completely cool, wrap in cling film or plastic food bags.  This will help retain a little extra moisture, without the cake going soggy, and soften the hard top, if you have one

With fond memories of
Maureen
01/01/1936 - 20/01/2018
An amazing woman and
'One Tough Cookie'
I'm going to miss you so much

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