I have a confession, I HATE PEEL and I HATE GLACE’ CHERRIES. I know it is terrible… actually I don’t mind peel, just not in a fruit cake and the ones you buy seem to have lots of peel and not lots of fruit! This is another very old recipe that came from nana’s Grandmother. It is a boiled fruit cake. You don’t have to soak the fruit because you boil it! I often don’t put the brandy in because I really like this cake all year around… sometimes I even make one in winter because it is so nice to have with a good cuppa tea!
It last up to 6 months in the fridge in an airtight container or wrapped in Aluminium foil and plastic wrap. The only reason I know this is because I made one and popped it in the outside fridge and forgot about it until dad reminded me cause he was sick of it being in his beer fridge! It had been cut and half eaten, but wrapped back up nice and tight, so I un wrapped it and ate… it was a lovely surprise. I do think it was the first time I had a piece of cake in winter and decided I should then make one every year at that time.
So I put all sorts of yummy dried fruit into my cakes like, dried cranberries, apricots, currants, raisins, pears, peaches. I sometimes also get the mix FRUIT medley which has a bit of everything in it BUT no peel or glace’ cherries! 🙂
I am just going to tell you the best way to make this cake! Fool Proof! Get up in the morning and put the mixture in to boil… leave in the pot/thermomix/bowl… covered for the rest of the day! 2 hours before bed, turn the oven on, get the tin ready. Finish off the cake, put in the oven for 2 hours then turn it off and leave the cake to cool in the oven over night! If you follow this you will get the best cake every time!
375g Mixed Fruit (pre packed mixed dried fruit or your own concoction)
7 Dessert Figs
2 Tablespoons of Fig Jam
1 Cup Brown Sugar (160g)
1 Cup Water (250g)
1/2 cup Brandy (optional)
1/2 teaspoon Bicarbonate of soda
1 Cup Plain Flour
1 Cup Self Raising
1. Place mixed fruit, chopped dates, chopped figs, jam, sugar, water and butter into a large saucepan an bring to the boil.
2. Boil for one minute, remove from heat add brandy (optional) and bicarbonate of soda stirring till it becomes frothy and leave to cool completely.
3. When mixture is completely cool and you are ready to cook. Preheat oven to 120 degrees and prepare cake tin (24cm round) with 2 layers of baking paper on the bottom and sides (this is to stop the cake from drying out too much.
4. Add flours and eggs to mixture, mix well and pour into prepared tin.
5. Bake in the oven for 2 hours. Leave in the tin to cool (As said, I normally turn off the oven after 2 hours and leave overnight to cool)
6. When cake is cold, wrap in aluminium foil then plastic wrap and keep in the fridge. (it is a very moist cake and will get mouldy if left out) Then you can wrap it all nice and pretty and give it to friends.
This cake will last wrapped in an airtight container for up to 6 months, even longer if it is wrapped up well!
1. Place pitted dates and figs into the bowl, chop 3 seconds/speed 7.
2. Place butter, mixed fruit, jam, sugar, and water into the mixing bowl and cook 13 minutes/100 degrees/reverse/speed 1.
3. Add rum (optional) and bicarbonate, stir for 30 seconds/reverse/speed 3.
Now you can do 1 of 2 things. 1. Put the mixing bowl on the bench until mixture is completely cool or 2. Empty mixture into another bowl and leave to cool, then do the next stages by hand in that bowl, your choice!
4. When mixture is completely cool and you are ready to cook. Preheat oven to 120 degrees and prepare cake tin (24cm round) with 2 layers of baking paper on the bottom and sides (this is to stop the cake from drying out.
5. Place eggs and flour into the cooled fruit mixture and 1. mix 2 minutes/reverse/speed 3 then pour out into prepared tin OR 2. Place eggs and flour into the cooled mixture and mix with a wooden spoon, you remember those don’t you??? 🙂 I find this is the easier option as I can’t wait that long for the mixture to cool before I want to do something else in the Thermi!
6. Bake in the oven for 2 hours or when a cake skewer comes out clean. Leave in the tin to cool (As stated, I normally turn off the oven after 2 hours and leave overnight to cool)
7. When cake is cold, wrap in aluminium foil then plastic wrap and keep in the fridge, it is a very moist cake and will get mouldy if left out! Then you can wrap it all nice and pretty and give it to friends.
This cake with last wrapped in an airtight container for up to 6 months even longer if it is wrapped up well!
Here is a tip for free. This is from a cake winner at the Royal Easter Show… I asked her how she got her cake so flat and even… She said that the best way to cook any sort of fruit cake was low and slow. Lower the temperature and cook for longer! This is how my cakes turn out perfect every time and yours will too! Also leaving it to cool over night in the oven also helps… Really when you think about it, this cake only takes about 15 minutes to make all up… with 2 hours cooking, so not a lot of work! They make lovely gifts and people always appreciate something that is home baked!
I hope you are enjoying my Christmas Series… you know I love it when you get on and leave me a comment so please do… What is your favourite Christmas Cake? Do you have a secret family recipe? I’d love to hear!