BOILED FRUIT CAKE
This is an Northern Ireland recipe given to me by my Mum many years ago!! This cake is always much tastier the following day! Enjoy!
Provided by WIGAN
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5 inch loaf pan, and line with parchment paper or aluminum foil.
- Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil gently for about 10 minutes. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled mixture, and stir until well blended. Mix in the eggs. Pour into the greased loaf pan.
- Bake for 90 minutes in the preheated oven, until a skewer or knife inserted into the top comes out clean. Cool cake in the pan for at least 10 minutes before removing.
Nutrition Facts : Calories 505.8 calories, Carbohydrate 97 g, Cholesterol 61.5 mg, Fat 12.8 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 7.6 g, Sodium 431 mg, Sugar 16.8 g
BOILED FRUIT CAKE
Easy one pan moist fruit cake...
Provided by TheBoyLard
Time 1h30m
Yield Serves 12
Number Of Ingredients 6
Steps:
- Grease and line a 2lb bread tin.
- In a saucepan add the fruit, sugar, milk and butter. Bring to a gentle boil stirring all the time.
- Allow mix to cool properly (can take upwards of an hour).
- Once cool, add flour and eggs to the mix and stir thoroughly.
- Transfer mix to the tin and place in the centre of a pre-heated oven (Gas 5 / 190 C) for 1hr
BOILED DATE CAKE
A very simple cake, with very few ingredients, and quick clean up. Just my sort of baking. It's not too sweet either.
Provided by JustJanS
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Combine butter, milk, sugar, dates and spices in a pan, stir over heat until butter is melted, bring to boil, remove from heat, stir in soda, stand 5 minutes.
- Stir in lightly beaten eggs and sifted flour in two lots, mix well.
- Pour mixture (it will be quite thick) into a well greased 20cm ring tin, bake in a moderate oven for 40 minutes.
- Turn onto a wire rack to cool.
- Serve buttered.
NAN'S BOILED FRUIT CAKE
A Very Moist Fruit Cake - passed down from my nan
Provided by ijhawkins
Time 2h
Yield Serves 8
Number Of Ingredients 11
Steps:
- Place all the ingredients for the fruit mix in a large saucepan bring to the boil and allow to cool for about 30 minutes
- Preheat oven to 160C / Gas 3
- Add the cherries and nuts stir through
- then add eggs and mix well, add the flour and fold through the mix.
- Place the mixture in a greased and floured 8' - deep cake tin. Tie some greaseproof paper around the outside of the tin so that the paper comes over the edges of the tin or optionally place over the top about half way through baking. Bake for 2 hours but check after 1.5 hours , check to see if cooked throughly with a skewer. If not bake a little further until the skewer comes out clean from the cake. Allow to cool and either decorate with marzipan and royal icing, or dried apricots and cherries and glaze with melted apricot jam or plain is very nice too.
BOILED RAISIN CAKE (CANADIAN WAR CAKE)
This is called War Cake because it was made in Canada during WW2 and was shipped out to the troops serving overseas. My grandmother used to make this cake and let it sit for at least a week before slicing into it. But, this recipe I found in a local fundraising cookbook, calls for it sitting for only one day before slicing it up. Just as yummy as grandmas.
Provided by queenbeatrice
Categories Healthy
Time 1h30m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix raisins, butter, brown sugar, spices, and water in heavy saucepan.
- Place on high heat and bring to a boil.
- Lower heat and simmer for 6 minutes.
- Remove from heat and turn raisin mixture into a large bowl.
- Let stand at room temperature for 30 minutes.
- Meanwhile, combine flour, salt, and baking soda and mix gently.
- Add orange juice, vanilla and dry ingredients to cooled raisin mixture and beat well.
- Turn batter into a well greased 10 ¼" x 3 5/8" x 2 5/8" loaf pan.
- Bake at 350 degrees Fahrenheit for 1 hour.
- Allow cake to cool in pan for 10 minutes.
- Remove from loaf pan and allow to cool completely on wire rack.
- Let cake ripen for at least one day before slicing.
Nutrition Facts : Calories 322.9, Fat 6.6, SaturatedFat 4, Cholesterol 16.2, Sodium 211.4, Carbohydrate 65, Fiber 1.9, Sugar 39.5, Protein 3.6
FLUFFY BOILED ICING
Provided by Food Network
Categories dessert
Yield frosting for two layer 9-inch cake
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine sugar, water and cream of tartar. Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals. Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees.
- Beat egg whites with pinch of salt until glossy and peaked. Slowly pour in syrup as you continue to beat the whites. Beat until cool and frosting is soft and fluffy. Fold in vanilla.
BOILED FRUIT CAKE
Rustle up this easy fruitcake for your cake tin. Packed with juicy raisins, sultanas, currants and mixed peel, it's perfect for afternoon tea with a cuppa
Provided by Ailsa Brown
Categories Dessert
Time 1h20m
Number Of Ingredients 10
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Melt the sugar, butter and 225ml water in a large saucepan. Once melted, add the raisins, sultanas, currants and mixed peel. Bring to a gentle boil, and stirring occasionally, cook until reduced and softened, around 10-15 mins. Remove from the heat and leave to cool to room temperature.
- Tip the flour, mixed spice, bicarbonate of soda and a pinch of salt into a large bowl. Add the cooled fruit mixture and stir, then add the eggs and mix to combine. Bake for 45-55 mins until dark brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Cut into slices to serve.
Nutrition Facts : Calories 344 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
FLUFFY BOILED ICING
This recipe is quite old, and belonged to my mother.
Provided by Carol
Categories Desserts Frostings and Icings White
Yield 12
Number Of Ingredients 7
Steps:
- Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
- In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.
Nutrition Facts : Calories 80.8 calories, Carbohydrate 20.1 g, Protein 0.6 g, Sodium 34.6 mg, Sugar 19.2 g
OLD FASHIONED BOILED SULTANA CAKE
Make and share this Old Fashioned Boiled Sultana Cake recipe from Food.com.
Provided by Stardustannie
Categories Dessert
Time 1h50m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Place butter, sultana's, sugar and water in saucepan, bring to the boil, cover and let simmer for 3 minutes.
- Allow to cool.
- Add the eggs one at a time, then sifted flours and baking powder.
- Mix, pour into a lined 7" x 8" (18 x 20cm) square tin.
- Bake at 180 celcius or until a skewer comes out clean.
Nutrition Facts : Calories 4875.4, Fat 215.5, SaturatedFat 39.1, Cholesterol 423, Sodium 2738.3, Carbohydrate 722.3, Fiber 23.2, Sugar 445.4, Protein 54.6
BOILED RAISIN CAKE
This recipe was in a box of loose recipes I'd cut out of magazines and newspapers. I'm posting it here so it won't get lost. See NOTE at bottom of recipe if you don't have pastry flour. UPDATE-- Made this today. It didn't rise much, maybe it's not supposed too. I did use pastry flour. The flavor is wonderful. I dropped the salt down to 1/2 teaspoon, and used butter instead of shortening. There's less than 1/2 left it was so tasty.
Provided by Dorel
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan. place raisins, brown sugar, hot water, shortening, salt, cinnamon, nutmeg, and cloves.
- Bring mixture to boiling point, cover and let simmer for 6 minutes.
- Cool to lukewarm and add vanilla.
- Add soda to flour and mix.
- Combine flour and raisin mixture well.
- Bake in buttered 9X5" loaf pan in 325° oven for 1-1 1/4 hours. Cool in pan.
- This cake improves with keeping.
- -------------------------------------.
- NOTE--It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix your own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.
BOILED FRUIT CAKE
This recipe comes from my great grandma, maybe not exactly as she would have made it. Apparently my great granddad liked it fried in butter for breakfast. Up until now it has been a verbal recipe so my mother and I have put it down in "writing for prosterity. It's not a fancy fruit cake but something for everyday. I like this with a blue cheese.
Provided by Coasty
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Place dried fruit, mixed peel, cherries, water, brandy, sugar and butter in pan.
- Heat gently, bring the boil and simmer for 5 minutes.
- Take of heat and add the bicarb soda, stirring through, mixture will foam up a bit. Leave until cold.
- Sift flours and spices.
- Mix the eggs through the fruit mixture, then combine with dry ingredient.
- Pour into a lined 18cm square cake pan or 18cm round cake pan.
- Wet your hand and flatten top of cake.
- Bake at 150C for 1 hour.
- Cool in pan covered with a tea towel.
NO COOK ICING
Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla.
Provided by Debi
Categories Desserts Frostings and Icings White
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.
Nutrition Facts : Calories 67 calories, Carbohydrate 16.8 g, Protein 0.3 g, Sodium 4.7 mg, Sugar 16.7 g
BOILED RAISIN CAKE I
This cake doesn't need frosting or icing. It is easy for kids to make, and is hard to mess up.
Provided by Marcie Smith
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Boil raisins in 2 cups of water for 15 minutes. Remove from heat.
- Add vegetable oil and cold water to the raisins.
- Mix sugar, flour, spices, baking soda, and salt in a large bowl.
- Add the raisin mixture, and stir till just mixed.
- Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 84.6 g, Fat 9.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 205.8 mg, Sugar 47.8 g
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