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Prep Time: 40 Minutes Cook Time: 180 Minutes |
Ready In: 220 Minutes Servings: 6 |
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Instructions for cooking much quicker boiled fruit cake given below also. Mum used to make a boiled fruit cake often, sometimes with drained crushed pineapple in the mixture. Ingredients:
1 1/2 cups currants, 250g |
1 1/2 cups sultanas, 250g |
1 1/2 cups raisins, 250g |
60 g glace cherries, halved |
1 cup butter (250g) |
1 cup brown sugar, firmly packed |
1/2 cup water, hot |
1 teaspoon bicarbonate of soda |
1 teaspoon nutmeg |
1 teaspoon cinnamon |
4 eggs, beaten |
250 g plain flour |
1/2 cup rum, maybe little more |
1/2 cup almonds, blanched to decorate |
Directions:
1. CHRISTMAS CAKE:.
2. Beat sugar & butter very well; mix in all fruit (soaked in rum overnight), carb soda and spice.
3. Add eggs and then fold in flour, then add water.
4. Spoon mixture cake tin lined with 2 thicknesses each of brown and greased greaseproof paper; arrange extra almonds around top - brown paper on top of cake while it is cooking will stop it scorching.
5. Cook 3 hrs 150degC (300degF), lower for fan forced - check cake with skewer or knife if it comes out clean it is cooked.
6. BOILED FRUIT CAKE:
7. Soak fruit with rum overnight.
8. Then boil everything together, other than eggs and flour; now add eggs and fold in flour.
9. Cook at 150oC (300degF), for 2 1/2 hours.
10. NB: Check both types of cakes after 2 hours.
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