A rich fruit cake where the dried fruit is boiled, along with some of the ingredients, before baking.
For decades, I have been trying to obtain my own family recipe for this cake, but have failed. A recent event has meant that I have been left a legacy of this simple and traditional recipe.
I want to share this with you all for a number of reasons:
- It's a traditional recipe
- It's so much easier than I thought
- You can use it for special occasions or
- Use it for a 'just because' bake
Step 1: You Will Need
Tucked away in a recipe book, decades old, was a handwritten recipe. I am copying it exactly as it is written.
For an awesome weight conversion chart, see here. Only follow one set of weights and measures
- 8oz Margarine (you can also use butter)
- 1 Cup / 4oz Dark Brown Sugar
- 2 Eggs
- 2-3 Cups / 12oz Mixed, dried fruit
- 2-3 Cups / 12oz Flour*
- 1 Cup Water / Strong, hot tea
* The type of flour was not stated on the original recipe, I used self raising as it was the first bag of flour from my cupboard
Step 2: How To
- Place the margarine / butter, sugar, fruit and water / tea in a saucepan
- Bring to the boil
- Simmer for 25 minutes
- Allow to cool
Due to time restrictions, I placed my mixture in a large bowl and, once cool enough, placed it in the refrigerator to cool quiker
Step 3: Next Step
Preheat your oven to Gas MK 3 / 160*C / 140*C Fan / 320*F
Line your baking tin with parchment paper
- Mix in the eggs and flour.
- Place mixture in suitable sized baking tin,
I used a loaf tin for this, but you can use a round or other shaped cake tin
- Bake in centre of oven for 90 mins, check after 70 mins
- If a cake tester / skewer comes out clean, it's cooked
Step 4: Turn Out
Once cooked, allow to cool in the tin then turn out onto a cooling rack.
Note: Previous experience with all types of rich fruit cakes has shown that, whilst there is still a little warmth in the cake, wrap or place in a plastic bag / cling film. This will retain some moisture, without the cake going soggy and will also soften and hard tops
With gracious thanks to an amazing octogenarian who left me this recipe when she left us xxx