Spicy boiled fruitcake recipe
Spicy Boiled Fruitcake recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|150 g||unsalted butter|
|175 g||brown sugar|
|1 tsp||mixed spice|
|1 tsp||ground ginger|
|1 tsp||bicarbonate of soda|
|2 large||eggs, beaten|
|150 g||plain flour|
|150 g||self-raising flour|
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.
ca. 1 hr
ca. 2 hrs
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