There are many recipes for boiled fruitcake, but this is the only one I've ever made (not that I've made it for years or anything - the first time I made the boiled type of fruitcake was last year). So, for Charlie and Bob, and anyone else who might like to try this recipe, here it is.
Boiled Fruit Cake (from www.glad.com.au)
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Note: measures are Australian, so 1 cup = 250ml, 1 tablespoon = 20ml
1-4 cup glace ginger, roughly chopped 1-2 cup glace cherries, halved 125g prunes, stoned, chopped 125g dates, stoned, chopped 375g sultanas or raisins* 125g butter or margarine (I always use butter) 3-4 cup firmly packed brown sugar 1 teaspoon mixed spice** 1-2 cup water 1-2 cup dry sherry or brandy 2 eggs, well beaten 2 tablespoons marmalade 1 cup plain flour, sifted 1 cup SR flour, sifted
Line a 20cm cake tin with baking paper. Place all fruit in a large saucepan with the butter, sugar, spice and water and stir over a low heat until the butter has melted.
Bring to the boil, boil for 3 minutes, remove from heat and cool. Beat in the sherry-brandy, eggs and marmalade then fold in the flours mixing well to combine.
Spoon the mixture into prepared tin and place a collar of aluminium foil around the outside of the tin, extending just above the rim. This will slow down the cooking and prevent the cake from overcooking too quickly on the outside.***
Bake in the lower half of the oven at 150C for 2 hours or until cooked. Cool then wrap securely until required.
*in US sultanas are known as golden raisins, I believe. I use a mixture of sultanas and raisins
** mixed spice is a commercial spice mix commonly available here - the container in my pantry lists ingredients as cinnamon, coriander, ginger, cbuttia, pimento (this would be allspice), cloves and nutmeg. I think Pumpkin Pie spice would be an acceptable subsbreastute
*** because fruitcakes take so long to cook, you can be in danger of having the outside overcook. When I bake fruitcakes I usually line the tin with 2 layers of plain brown paper, and then 2 layers of baking paper. This helps protect the outside crust. When I baked this cake I used one layer of brown paper, and used the foil collar as suggested in the recipe. There was no overcooking of the crust.
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