Nans Boiled Fruit Cake Recipes

SIMPLE FRUIT CAKE - AN EASY BOILED FRUIT CAKE FOR AFTERNOON TEA

Steps:

• Line a deep 6-7"( 15-18 cm) round cake tin with baking/parchment paper, on the bottom and up the sides (lining the sides helps with cakes that are rich in fruit and require a longer baking time and reduces the chances of the sides cooking too quickly). Grease the paper in position with either butter, cooking/baking spray or try lining paste (see notes below).
• Place butter, sugar, the dried fruit and water in a pan and simmer on a low-medium heat, for 20 minutes (See Photo 1). You do not want it boiling, so as the fruit absorbs the water and makes for nice soft plump fruit. Stir occasionally so that the mixture doesn't burn or stick to the bottom of the pan. (See Photo 2 and 3 below)
• Remove pan from heat and pour into a mixing bowl. (See Photo 4 below). Allow the mixture to cool down. I left mine for about 40 minutes.
• Pre-heat your oven 170°c/150°c Fan Oven/325°f/Gas Mark 3
• Now add the beaten egg and stir in the sieved flour and the mixed spice/pumpkin spice if you are using it. (See Photo 5 above)
• Make sure you mix the mixture well. (See Photo 6 below)
• Turn the mixture into your lined cake tin and spread evenly. At this stage you can sprinkle demerara sugar or sugar crystals over the top of the cake. (See Photo 7 above)
• Bake in the oven for approximately 1¼ hours. Check with a cocktail stick that the cake is cooked, it should come out clean of crumbs.
• Remove from oven and leave in the tin to cool down for 15 mins. (See Photo 8 below)
• Turn out to cool on a wire rack and remove the baking/parchment paper carefully. (See Photo 9 below).
• Leave to cool before cutting & serving.

NAN'S BEST DARK FRUITCAKE:

Steps:

• With 3/4 cup of the dark rum, pour over chopped fruit and nuts. Cover and let soak for at least 48 hours. The fruit should be stirred once a day or so.
• Keep remaining rum for after baking directions -- see below.
• Stir flour, salt, baking soda and spices together Set aside.
• In separate bowl, Cream shortening and brown sugar together till fluffy.
• Add eggs and beat one at a time.
• Add molasses, jam and mix well.
• Blend in dry ingredients. Fold in fruit.
• Prepare your round fruit cake pan by oiling and line pan with paper. Oil and flour again lightly.
• Ensure the top of the paper is about 1 inch or so above the top of the pan.
• Fill prepared pans 2/3 full.
• Bake in a slow oven 300°F for 2 hours or so.
• Place a shallow pan of hot water on the bottom rack of the oven during baking. This will ensure the cake stays moist. Remove this pan of water during the last hour of baking.
• Cool completely before removing paper.
• Storing and mellowing of fruit Cake: Wrap a cheese cloth that has been soaked in the remaining 1/4 cup of rum over the cake, covering it completely.
• Next wrap the cake and cheesecloth in aluminum foil wrap.
• Place in a cool place. Taste of cake is best when stored for 4 weeks or so! I've often brushed egg white over the cake, rolled out almond paste and laid it over the top and sides of cake. I then ice it. Everyone raves! NOTE: I've often doubled the recipe for a larger cake.