Edward Entertains
THIS WEEK: BOILED FRUIT CAKE
Hello everyone-that time of the week again. Thanks for all the lovely messages about last week’s recipe - the stew.. It certainly was a hit and was a well-tried recipe-it would appear. Definitely keep the recipe and you will come back to it time and again over the next few months. Well, I am really invoking autumn properly with this recipe. I love to always have a fruit cake in the press for unexpected visitors, so this recipe is a stable in my house!
RECIPE
x8oz/225g butter-cut into cubes
1lb/450g light brown sugar 1 pint/600ml cold water 12oz/350g sultanas 12oz/350g currants 7oz/200g cherries-halved 1lb 8oz/700g plain flour 1 teaspoon of ground mixed spice
2 level teaspoons of bread soda
2 large eggs
2floz/50ml Irish whiskey
METHOD
Preheat the oven to 150C/300F/Gas Mark 2.
Grease and line a 9inch/23cm tin or a 10inch/25cm tin with parchment paper
In a large sauce pan combine the butter, brown sugar, sultanas, cherries and currants with the water.
Bring the mixture to the boil and allow to boil rapidly for 3-4 minutes. Take the mixture off the heat and allow to cool slightly for 10-15 minutes.
Meanwhile sieve the plain flour, the mixed spice and the bread soda together.
After sufficient time has elapsed add the 2 eggs to the fruit mixture and mix in completely.
Add the spiced flour mixture to the pot as well and mix thoroughly.
Transfer the mixture into the prepared tin and tap sharply to level the surface of the cake.
Transfer the cake to the oven and bake for between 1 hour 15 minutes and 1 hour 30 minutes or until a skewer inserted in the centre comes out clean.
When the cakes comes out of the oven drizzle with the whiskey
Allow to cool in the tin for at least 30 minutes, then transfer to a cooling rack and allow to cool fully and then wrap in parchment paper and tin foil.
Store for up to 1 month.
Edward’s Top Tip:
Use tea or stout instead of the water for a tea brack or porter cake.