Boiled Fruit Cake With Brandy Food

BOILED FRUIT CAKE

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.

BEST BOILED FRUITCAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
• Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
• Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
• Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

OLD FASHIONED BOILED FRUIT CAKE - SUPER MOIST!!

Steps:

• Start by dicing the fruits. Place fruit, butter, sugar and water in a large saucepan. Bring to the boil over medium heat and then simmer for two minutes, stirring constantly.
• Remove from heat and cool to room temperature.
• Meanwhile sieve the dry ingredients, lightly beat the eggs and prepare a 7 inch cake pan by lining the outside with aluminium foil and inside with a parchment paper ring. Set this aside.
• Once the boiled fruit mixture is cooled. add lightly whisked eggs, golden syrup, lemon and orange zest. Fold gently. Then add the sieved dry ingredients and mix to form a cake batter.
• Transfer it to the prepared pan and smoothen the top.
• In your preheated oven of 150°C, place an inverted cookie tray. Place the cake pan on top of this tray in the center of the oven. Bake for 65 to 80 mins or until a skewer inserted in the center comes out clean. It took me 70 mins.
• Let it cool in the tin for 10 mins and then transfer to a wire rack to cool completely
• Once cooled glaze with apricot glaze and sprinkle with nut and seed mixture or keep it plain.