Boiled fruit cake
HB-6205 · Hand-built original · British
A sticky loaf fruit cake in which the dried fruit, nuts and glacé cherries are plumped by a brief boil with margarine, sugar and brandy instead of an overnight soak.
BritishCakes and baking2 hr 30 minServes 832 kcalVegetarianDairy-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: dried mixed fruit
Servings:8quantities adjust to match
Ingredients
- 4¼oz margarine, plus extra to grease
- 10½oz dried mixed fruit, raisins, sultanas, chopped nuts and walnuts
- 4¼oz sugar (any caster sugar, granulated sugar, or light brown soft sugar)
- ½ tsp bicarbonate of soda
- 6 tbsp brandy
- 2¾oz plain flour
- 2¾oz self-raising flour
- 1 large free-range eggs, beaten
- ½ tsp baking powder
- ½ tsp mixed spice
- 3½oz glacé cherries, chopped
Method
- Heat the oven to 300°F and grease and line a 31¾ oz loaf tin for the fruit cake.
- Put the margarine, dried mixed fruit with its raisins, sultanas and chopped nuts, sugar, bicarbonate of soda and brandy into a large pan with 6 tablespoons of cold water.
- Bring the fruit pan to the boil, then take it straight off the heat and set the boiled mixture aside to cool.
- Stir the plain flour, self-raising flour, beaten egg, baking powder, mixed spice and chopped glacé cherries into the cooled boiled fruit until the cake batter is well mixed.
- Pour the batter into the prepared loaf tin and level its top.
- Bake the boiled fruit cake for 1 hour 15 minutes, until a skewer pushed into its middle comes out clean.
Prep: 30 min · Cook: 2 h
Nutrition (per serving, where published)
32 kcalCalories
1.3 gProtein
0.1 gCarbs
0.1 gFat
0 gSaturates
0 gFibre
0 gSugars
36 mgSodium
0 mgCholesterol
22 mgPotassium
18 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data