Boiled cake

Ingredients

1 cup of sugar
1 cup of water [this can be replaced with alcohol]
6 ozs marg [butter can be used too]
12 ozs dried fruit mixed [combine any dried fruit of your choice sultanas, cherries, apricots etc etc]

2 cups self raising flour
1 teaspoon mixed spice
2 eggs - beaten

8 ins round tin or square he he

Method

Place the sugar, water, marg and fruit in a saucepan and bring to the boil, stirring frequently.
Simmer slowly for 20 mins.
Allow to cool, preferably overnight.

The following day put the oven on 160 -180 C

Blend in the flour, spice and eggs
Place in a greased cake tin and bake for 1.5 hrs approx.

If making for Christmas allow to cool then wrap in greaseproof paper then foil and once a week pierce with a skewer in various places and drizzle brandy over. Recover after each drizzling.

Then ice in the normal way.


Its all very much a "by eye" type of cake, but then all my cooking is he he

Enjoy

Sounds good Jen. What size tin do you use

Sounds yummy

Sounds very nice especially with a cup of alcohol in it

Can't wait to try it out. Good alternative to our usual rather rich Christmas cake. May add some nuts and peel too to make it more Christmassy!

I've updated it now to include the tin size, sorry for the delay

I've made one with nuts etc in Jane, I'm very flexible about what fruit/nuts I add and in what proportion as long as the final weight is the correct one

I always use it as a Christmas cake recipe )

Jenny M wrote:I've updated it now to include the tin size, sorry for the delay

I've made one with nuts etc in Jane, I'm very flexible about what fruit/nuts I add and in what proportion as long as the final weight is the correct one

I always use it as a Christmas cake recipe )

Thanks Jen

Sounds yummy. I might have to give this a try

Hi,
This cake is delicious !
I've been making this cake for the past 35 years. We don't like candid peel, so I add a few cut up cherries. I make the cakes during October half term and I "Feed" them with a few drops of Port every 3-4 weeks until a week before Christmas when I ice them.
I always make a "taster" - but that is gone before the "Feeding process" !

jean

I'm so glad someone else loves it My daughter and I make them throughout the year as store cupboard cakes - they never last long he he

Made this yesterday and it's delicious!

Ian has declared this cake the best I have ever made Thanks Jen. I used to make a lot of cakes when the children were at home but never bother now. This cake was just so easy to make too