Super Moist Old Fashioned Boiled Fruit Cake
Yields: About 35 servings
Estimated Kilojoules per Serving: 175
▢ 1 kg Dried Fruits
▢ 200 g Butter
▢ 150 g Brown Sugar
▢ 250 g Water/Brandy
▢ 250 g (about 5) Eggs
▢ 20 g Golden Syrup
▢ 250 g Plain Flour
▢ 2 g Bicarbonate of Soda
▢ 2 g Baking Powder
▢ 2 g Mixed Spice
▢ 2 g Ground Cinnamon
▢ Zest of 1 oranges and 1 lemons
▢ 30 g Apricot Jam
▢ 15 g A splash of Water
Start by chopping up the dried fruit. Lob the fruit, butter, sugar and water into a big saucepan. Bring it to a boil over medium heat and then let it simmer for two minutes, giving it a good stir the whole time.
Take it off the heat and let it cool down to room temperature.
While you're waiting for that, sift the dry ingredients, lightly whisk the eggs and get your cake tin ready (about 25 cm) by wrapping the outside with alfoil and lining the inside with baking paper.
Once the boiled fruit mix has cooled down, add your whisked eggs, golden syrup, and orange and lemon zest. Fold it in gently. Then add the sifted dry ingredients and mix it until you've got a nice cake batter.
Pour it into your prepared tin and smooth over the top.
In your preheated oven at 150°C, place an upturned baking tray. Sit your cake tin on top of this in the middle of the oven. Bake it for about 90 to 120 minutes, or until a skewer poked in the middle comes out clean. Be patient, it could take a bit longer.
Let it cool in the tin for 10 minutes, then move it to a wire rack to cool completely.
Once it's cooled, give it a glaze with the apricot jam mixed with a splash of water or brandy, and it's ready to serve. Or, if you want, you can leave it plain. Up to you, mate!
Enjoy your tucker!
Old Fashioned Boiled Fruit Cake