Boiled Fruit Cake

 

SOURCE 

This recipe is from the collection of one of our mothers (i.e. the mother of one of us, not that we have multiple maternal parents...) At the moment, it doesn't actually contain anything that we grow, but at some stage in the future we will have walnuts and cherries, at least.

NOTE

The original recipe called for 6oz of sugar, but as usual we have reduced this by a third. You don't have the be exact about the ingredients, so feel free to leave out say glacé cherries if you don't have any — you can always add in something similar, or extra sultanas; or use raisins if you don't have currants. 

Time (approx): preparation 30m; cooking 1h to 1h 30m [it takes 1h in our oven].

Ingredients

6 oz sultanas
6 oz currants
2 oz chopped walnuts
2 oz glacé cherries 
2 oz mixed peel
6 oz butter
4 oz granulated sugar
10 oz plain flour
4 eggs
1 tsp mixed spice
1/2 tsp baking powder

Equipment

Weighing scales
Measuring spoons
Saucepan
8" round or 7" square cake tin
Oven

Advance preparation

None required.

Preparation and cooking

Pre-heat the oven to 180°C / 350°F / Gas Mark 4.

Line and grease the cake tin.  

Put the sultanas and currants in the saucepan; just cover with water, bring to the boil, and simmer for 15 minutes. Remove from the heat and strain off the liquid [keep it for a hot toddy!].

Add the walnuts, cherries, mixed peel, butter, and sugar; stir over a low heat until the butter has melted.

Beat the eggs and add to the fruit along with the flour, baking powder and spice.

Pour into the cake tin and bake for 1 hour; test to see if it is fully baked and if not, leave it in for a bit longer, testing regularly..

Tasting Notes

This is a lovely light fruit cake; it also makes an ideal Christmas-cake substitute for those who find the traditional version too heavy and rich.