Spicy boiled fruitcake recipe

Spicy Boiled Fruitcake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Are you ready to add a little spice to your holiday baking? Look no further than this delicious Spicy Boiled Fruitcake recipe. Packed with a delightful blend of warm spices and infused with the rich flavors of dried fruits, this cake is a perfect treat for the festive season. Boiling the fruits before baking ensures a moist and tender texture, while the aromatic spices create a comforting and indulgent aroma. Get ready to impress your friends and family with this unique twist on a classic fruitcake recipe!

Keywords: Spicy, Boiled, Fruitcake, Recipe, Festive

spicy boiled fruitcake recipe details

Spicy boiled fruitcake recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

150 g	unsalted butter
300 g	sultanas
300 g	currants
175 g	brown sugar
1 tsp	mixed spice
¾ tsp	nutmeg
1 tsp	ground ginger
1 tsp	bicarbonate of soda
250 ml	water
2 large	eggs, beaten
150 g	plain flour
150 g	self-raising flour

Instructions

Preheat oven to Gas Mark 4, 180°C, 350°F. Grease and line a 10-inch, 25cm springform or loose-bottomed cake tin.

In a large saucepan, place butter, dried fruit, sugar, spices, bicarb and water and bring to a boil, stirring to break up any lumps and to help the butter to melt. Reduce heat and simmer for 2-3 minutes. Remove from heat and allow to cool. If speed is imperative, immerse the bottom of the pan in a bowl of cold water.

Add eggs one at a time, beating well with a wooden spoon. Sift the two flours into the mixture and beat thoroughly.

Pour into prepared tin and bake for at least an hour or until a skewer inserted into the centre of the cake removes cleanly.

Remove from oven and allow to cool slightly before removing tin. Allow to cool completely on a wire rack. Store in an airtight tin.

Note:the preparation time includes an allowance for the cooling of the fruit mixture.


Preparation time:
ca. 1 hr
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a