Boiled Fruit Cake

BOILED FRUIT CAKE

 

1. Mum used to use Cold black tea  as a substitute for the alcohol.  Naturally, she strained it.

2. Mum used to say that the mixture must be cool before the eggs are added or else scrambled eggs result.   Sometimes when she was in a hurry she would leave the pot  over a pot of cold water or occasionally would run it under cold water to help the cooling process (making sure no water got into the mixture of course).   It is far better, she used to say to let it cool naturally.

3. Always store in airtight container.

 

 

INGREDIENTS:

 

500g mixed fruit

1 cup brown sugar

1/2 cup brandy or sherry

3/4 cup cold water

185g butter (room temp is easier)

3 eggs, beaten

I cup plain flour

1 cup self raising flour

1/4 teaspoon bicarbonate of soda

1/4 teaspoon of mixed spice

1/4 teaspoon of ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

 

METHOD

 

1. Place fruit, brown sugar, brandy or sherry, water and butter in a saucepan.

2. Bring to the boil stirring continuously.

3. Reduce heat and simmer 3 minutes.  Allow to cool.

4. Add eggs, and then fold in sifted flour, soda and spices.

Please note that the mixture will be quite wet.

5. Place in greased and lines 18-20cm cake tin.

6. Cook in slow oven for about 2 and 1/4-2 and1/2 hours or until cooked when tested.