So earlier this year I baked my Christmas cake in August and have been feeding it religiously through out the autumn months so it is now ready for icing… WOW!!! Sorry that is my fantasy land perfect other self who is ultra organised and always on top of things. The reality is the absolute opposite! Now I may not have made my Christmas cake in August like Little Miss Perfect, but I still wanted to make one. And while I realise that the whole dribbling booze into a cake at carefully timed intervals is a little beyond my day to day scheduling (lets face it, who wouldn’t like 36 hours every day?) I’m not above sloshing in the booze at the beginning.
I was given a Boiled Fruit Cake recipe by my very good friend’s mama – Granny Aggie. Granny Aggie is a feisty Northern Irish lady, who has, I am sure, made a fair few cakes in her time. It came highly recommended so I thought I would give it a go.
It turned out very well. Lovely and glossy on the top, and super moist.
Recipe as follows:
900g dried mixed fruit
225g caster sugar
230g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon mixed spice
2 eggs beaten.
Preheat oven to 150 C or Gas mark 2. The recipe says to cook in a loaf tin, but Aggie suggested that a brownie (square) tin would be good. So I went with that one. Greased and lined with parchment.
Combine the water, sugar, fruit and butter in a large pan and bring to the boil. Boil gently for about 10 minutes. After boiling I added in a good slosh (technical term) of rum, well it is Christmas!
Sift the flour, bicarb and mixed spice in a large bowl. Add in the fruit mixture and stir well. It may froth a little because of the bicarb, then add in the beaten eggs. Give it a good mix.
Pour into the greased tin and into the oven. It says to cook for 90 minutes, but after about an hour I had a check and covered the top with some tin foil to stop it burning, then checked with knife to see if it came out clean. When the knife comes out clean, take the cake out of the oven and let it rest in the pan for about 10 minutes.
It does say that it is better to eat this the next day – yeah right!!! like I can wait a whole day.
It is absolutely delicious. I can’t see this one lasting until Christmas, so I will definitely be making another one for the holidays. Plus the bonus is it doesn’t really need decorating, just a sprinkling of icing sugar snow and a few trees will do very nicely.