Boiled Fruit Cake Delia Smith Recipes

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BOILED FRUIT CAKE



Boiled Fruit Cake image

Easy one pan moist fruit cake...

Provided by TheBoyLard

Time 1h30m

Yield Serves 12

Number Of Ingredients 6

300g Dried Mixed Fruit
150g Soft Brown Sugar
110g Butter
250ml Milk
300g Self Raising Flour
2 Eggs

Steps:

  • Grease and line a 2lb bread tin.
  • In a saucepan add the fruit, sugar, milk and butter. Bring to a gentle boil stirring all the time.
  • Allow mix to cool properly (can take upwards of an hour).
  • Once cool, add flour and eggs to the mix and stir thoroughly.
  • Transfer mix to the tin and place in the centre of a pre-heated oven (Gas 5 / 190 C) for 1hr

NAN'S BOILED FRUIT CAKE



Nan's Boiled Fruit Cake image

A Very Moist Fruit Cake - passed down from my nan

Provided by ijhawkins

Time 2h

Yield Serves 8

Number Of Ingredients 11

BOILED FRUIT MIXTURE
4 oz Brown Sugar
8 oz margarine or butter
1lb mixed fruit
2 tsp mixed spice
1/2 Pint Milk
4 oz Glace Cherries
2 eggs beaten
2 oz chopped walnuts
12 oz Self Raising Flour
1 tsp bicarbonate of soda

Steps:

  • Place all the ingredients for the fruit mix in a large saucepan bring to the boil and allow to cool for about 30 minutes
  • Preheat oven to 160C / Gas 3
  • Add the cherries and nuts stir through
  • then add eggs and mix well, add the flour and fold through the mix.
  • Place the mixture in a greased and floured 8' - deep cake tin. Tie some greaseproof paper around the outside of the tin so that the paper comes over the edges of the tin or optionally place over the top about half way through baking. Bake for 2 hours but check after 1.5 hours , check to see if cooked throughly with a skewer. If not bake a little further until the skewer comes out clean from the cake. Allow to cool and either decorate with marzipan and royal icing, or dried apricots and cherries and glaze with melted apricot jam or plain is very nice too.

TRADITIONAL CHRISTMAS FRUIT CAKE



Traditional Christmas Fruit Cake image

This Christmas cake recipe was devised to make use of the excess vine fruits. And guess what? It's gorgeous

Categories     Christmas: Lunch for under £5 per head

Yield Makes about 20 slices

Number Of Ingredients 16

4 tablespoons brandy
4 tablespoons port
½ teaspoon cinnamon
½ teaspoon freshly grated nutmeg
good pinch salt
300g (11oz) raisins
250g (9oz) currants
250g (9oz) sultanas
75g (3oz) chopped mixed peel
10g (½ oz) almonds, chopped (skin-on)
½ orange zest
½ lemon zest
175g (6oz) self-raising flour, sifted
175g (6oz) soft-dark brown sugar
175g (6oz) butter, softened
4 medium eggs

Steps:

  • The day before you intend to bake the cake, measure out the brandy and port, into a large saucepan. Then add the cinnamon, nutmeg, salt, dried fruits, mixed peel, nuts and zest's. Now stir and bring the mixture up to simmering point, then, keeping the heat low, simmer very gently for 10 minutes. After that allow everything to cool then pour the mixture into an airtight plastic container and leave it in a cool place overnight. Remember to take the butter out of the fridge so it will soften. When you are ready to bake the cake, pre-heat the oven to 140°C, gas mark 1. All you do is measure out the flour, sugar and softened butter into a very large mixing bowl then add the eggs and with an electric whisk, beat until everything is evenly blended. (Use a wooden spoon if you don't have an electric whisk). Now use a large metal spoon to gradually fold in the fruit mixture until it's all evenly distributed. Then spoon the mixture into the prepared tin, levelling the surface with the back of the spoon. Finally cover the top of the cake with a double square of parchment paper with a 50p-size hole in the centre (this gives extra protection during the long slow cooking). Bake the cake in the centre of the oven for 4 hours until it feels springy in the centre when lightly touched. Cool the cake for 45 minutes in the tin, then remove it to a wire rack to finish cooling. When it's completely cold, wrap in double greaseproof paper and then foil and store in an airtight tin or polythene box. This cake eats very well as it is but if your want to use some of the brandy from your storecupboard, you can 'feed' it by making small holes in the top and bottom with a cocktail stick and spoon in a couple of tablespoons of brandy then it wrap it in double baking parchment and foil or store in an airtight tin. You can now 'feed' it at weekly intervals until you eat it as it is or ice it.

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