OLD FASHIONED BOILED FRUIT CAKE - SUPER MOIST!!
There is nothing like an old fashioned boiled fruit cake recipe as it yields a super moist, soft and dense Christmas Fruit Cake that lasts for long!!
Provided by Sushma Iyer
Categories Dessert
Number Of Ingredients 14
Steps:
- Start by dicing the fruits. Place fruit, butter, sugar and water in a large saucepan. Bring to the boil over medium heat and then simmer for two minutes, stirring constantly.
- Remove from heat and cool to room temperature.
- Meanwhile sieve the dry ingredients, lightly beat the eggs and prepare a 7 inch cake pan by lining the outside with aluminium foil and inside with a parchment paper ring. Set this aside.
- Once the boiled fruit mixture is cooled. add lightly whisked eggs, golden syrup, lemon and orange zest. Fold gently. Then add the sieved dry ingredients and mix to form a cake batter.
- Transfer it to the prepared pan and smoothen the top.
- In your preheated oven of 150°C, place an inverted cookie tray. Place the cake pan on top of this tray in the center of the oven. Bake for 65 to 80 mins or until a skewer inserted in the center comes out clean. It took me 70 mins.
- Let it cool in the tin for 10 mins and then transfer to a wire rack to cool completely
- Once cooled glaze with apricot glaze and sprinkle with nut and seed mixture or keep it plain.
Nutrition Facts : Calories 175 kcal, Carbohydrate 30 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 41 mg, Sodium 80 mg, Fiber 3 g, Sugar 19 g, UnsaturatedFat 3 g, ServingSize 1 serving
BOILED FRUITCAKE (WITH ORANGE PEEL AND DRIED FRUIT)
I like fruitcake and I'm proud of it! But not just ANY fruitcake... This is a wonderful recipe from Stephanie Jaworski's joyofbaking.com that I've modified slightly. It doesn't have any of those bizarre chemically altered candied cherries or pineapples. Go ahead a give it a try!
Provided by KWB5015
Categories Dessert
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 17
Steps:
- Butter a 9x5x3 loaf pan.
- Preheat oven to 325 degrees Farenheit.
- In a large saucepan, boil first 12 ingredients (brown sugar, water, butter, cinnamon, cloves, ginger, salt, orange peel and dried fruits) for 5 minutes.
- Remove from heat and allow to cool to lukewarm.
- Stir in two slightly beaten eggs.
- In a separate bowl mix together flour, salt and baking soda.
- Fold wet ingredients into dry and then add vanilla.
- Pour into prepared pan and bake 45 to 60 minutes until toothpick inserted into cake comes out clean.
- Optional: While still hot, douse with alcohol.
- Wrap and store a couple of days before serving.
Nutrition Facts : Calories 233, Fat 5, SaturatedFat 2.7, Cholesterol 45.4, Sodium 251.1, Carbohydrate 45.6, Fiber 2.4, Sugar 28, Protein 3.4
BEST BOILED FRUITCAKE
This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.
Provided by Mark Richards
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
- Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
- Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
- Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.
Nutrition Facts : Calories 587.5 calories, Carbohydrate 99.4 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 9.8 g, Sodium 621.1 mg, Sugar 38.4 g
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