fruit cake

caffeinehit

I read recently that a slice of fruit cake counts as 1 portion towards the 5-a-day target. :j Sounds too good to be true, but who am I to argue with the experts?

So in the spirit of healthy living, does anyone have a recipe for a nice moist fruit cake that can be eaten within a couple of weeks of baking it?

(I can't find a recipe in the index, but please point me in the right direction if I've missed one...)




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Curry_Queen

The easiest one to make is what is called a "boiled fruitcake" and I'm pretty sure the recipe has been posted here before so is likely to be in the index. If you can't find it give us a shout and I'll write one up for you

squeaky

I'm not too sure about what we have but the Be-Ro site has a few to choose from

Click Here and then choose "cakes" from the menu on the right.

Edit: Oops! Crossing with C_Q I couldn't find a fruit cake listed in the Old Style Recipe Collection or in the MEGA Index. There must be one somewhere though

Curry_Queen

I couldn't find it listed so here's my recipe

Boiled Fruitcake

250ml (8 fl oz) water
150g (5 oz) soft brown sugar
150g (5 oz) unsalted butter
115g (8 oz) dried fruit (sultanas/raisins)
55g (2 oz) dried cherries
55g (2 oz) mixed peel
3 teaspoons mixed spice
225g (8 oz) plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate soda
2 free range eggs, beaten


1. Line the base and sides of a 6-7 inch cake tin with buttered greaseproof paper. Preheat the oven to 170°C/Gas mark 3.

2. Combine the first 7 ingredients in a saucepan, bring to the boil and simmer for 15 minutes. Allow to cool.

3 Sift the flour, baking powder and bi-carb onto the fruit mixture. Fold in and combine with the beaten eggs. Pour the mixture into the cake tin and bake in the oven for one and a half hours.

4. Leave to cool in the tin. Turn out, wrap in greaseproof paper and store in an airtight cake tin.

caffeinehit

Thanks C_Q, sounds yummy. Is it best to leave the cake for a few weeks/days before eating it?

Curry_Queen

caffeinehit wrote:

Thanks C_Q, sounds yummy. Is it best to leave the cake for a few weeks/days before eating it?

Well ...... that depends how good you are LOL! When I used to make them for the family they were barely cool before someone cut a slice and you could guarantee it would all be gone by the end of the day, and if there did happen to be any left my ex shoved it in his lunch box for the next day! He was even known to take extra slices in for his mates :rolleyes:

It's not the type of cake that needs to be stored to mature and you can eat it straight away, but yes, it will keep in an air-tight tin/box if you can resist it for that long. Couldn't tell you how long as it's never lasted more than a few days in my house

Maisie

The fruit cake made with tea. ie dried fruit/cold tea and sugar soaked overnight then flour and egg added next day is good. Moist and moreish. Make it in a loaf tin and spread with butter.

I think it's called tea loaf. Should be a recipe on here somewhere.

exlibris

I used to make a boiled fruit cake as my Chrhistmas Cake. I have made it in November and it was very good on New Years's Day and later. (Christmas Cake never weaten at Christmas served as OH's Birthday Cake Jan 1st lol

competitionscafe

not really a fruit cake, but this one sounds really yummy - chocolate & cherry "spitting" cake: http://thepassionatecook.typepad.com/thepassionatecook/2005/09/mums_chocolate_.html

lyns_2

Maisie wrote:

The fruit cake made with tea. ie dried fruit/cold tea and sugar soaked overnight then flour and egg added next day is good. Moist and moreish. Make it in a loaf tin and spread with butter.

I think it's called tea loaf. Should be a recipe on here somewhere.

Be-ro have one on there site like this and its yummy its called a Brack and is so easy to make and i should know

beadysam

This is my mums recipe...

Boiled Fruit Cake

12 oz Fruit
4 oz Butter
4 oz Sugar
1/4pt water
8 oz SR Flour
2tsp Spice
2 Beaten eggs

1. Put fruit, sugar, butter nad water in a large sauce pan. Bring to the boil stirring continuously.
2. Simmer for 20 mins - stir occassionally.
3. Cool for about 30 mins or so.
4. Pre heat oven to GM3 325/170
5. Add flour to mix
6. Add spice and eggs.
7. Mix well and pour into a prepared 7-8" tin
8. Bake in middle of oven for 1/2 hour.
9. Reduce heat to GM2 300/130 and bake for a further 1 1/2 hours.
10. Cool in tin for 30 mins then turn out
11. SCOFF! :T