Boiled Fruit Cake
This Boiled Fruit Cake is full of winter and Christmas ingredients.
Ingredients for Boiled Fruit Cake Recipe:
400 g currants
200 g sultanas
200 g currants
175 g candied cherries
75 g candied orange peel cubes mixed with candied lemon peel
75 g almond flakes
350 g flour
0.5 teaspoon gingerbread spice
1 teaspoon cinnamon powder
275 g butter soft
275 g raw brown sugar
1 lemon grated rind
1 orange grated peel
5 eggs
3 tablespoons cognac
Instructions:
Cover the base of a 22 cm springform pan with baking paper and place the sides of the pan on top. Butter the paper and the edge of the tin. Cut a strip of baking paper the same height as the edge of the tin and cover the edge with it (the butter on the edge makes the paper “stick”). Then tie a double strip of baking paper about 4 cm higher than the mould to the outside of the mould with kitchen string; this will prevent any overflow.
Preheat the oven to 150 degrees.
Put the currants, sultanas and currants in a bowl. Cut the candied cherries into strips. Rinse briefly in warm water, then pat dry on kitchen paper and add. Add the candied lemon peel, candied orange peel and almond flakes.
In a second bowl, mix the flour with the gingerbread spice and cinnamon powder.
In a third bowl, as large as possible, add the butter and sugar. Grate in the lemon and orange zest and beat everything with a hand mixer until fluffy; this takes at least 5 minutes. Then add one egg at a time, beating the mixture for a good 1 minute in between. Then gradually fold in the flour, one ladle at a time, using a rubber spatula. Finally, mix in the cognac and the contents of the first bowl (currants, sultanas, currants, etc.). Pour the batter into the prepared mould and smooth it out.
Bake the Christmas Cake in a 150°C oven on the second lowest rack for about 3 hours. After this time, do a pin test to check that the cake is cooked through. Remove from the oven and leave to cool in the tin for 30 minutes. Then carefully transfer the cake to a cooling rack and leave to cool completely.
To store the Christmas Cake, first wrap it in baking paper, then in aluminium foil. It will keep for about 6 weeks this way. It tastes best when it is left to set for a long time.
To serve, garnish the cake with candied fruit as desired. Cut into pieces and serve with whipped cinnamon or vanilla cream.
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