Boiled Fruit Cake

Who doesn't love a fruit cake, granted you can't cut a large serving like you would do so with your carrot cake, but seriously who doesn't.

Fruit cakes don't have to be an occasional once a year cake and I solve that problem by baking a large cake and storing it in the freezer, that way I can enjoy a slice or two anytime of the year.
It's an ideal idea too if you have unexpected guest and nothing to serve.

If time is not on your side then try this method of baking a boiled version, which is an equally fantastic fruitcake.  It does not require you to pre-soak the fruits in brandy for weeks. 

This recipe is taken from my favorite fruitcake source, Australian women's weekly. I made two smaller cakes and freeze one. 

• 2¼ cups (375g) sultanas
• 2 cups (340g) coarsely chopped raisins
• 1½ cups (250g) currants
• ½ cup (85g) mixed peel
• ¾ cup (155g) halved red glacé cherries
• 250g butter, chopped
• 1 cup (200g) firmly packed brown sugar
• ½ cup (125ml) brandy
• ½ cup (125ml) water
• 5 eggs, beaten lightly
• 2 tablespoons apricot jam
• 2 teaspoons finely grated orange rind
• 1 teaspoon finely grated lemon rind
• 1¾ cups (260g) plain flour
• 1/3 cup (50g) self-raising flour
• ½ teaspoon bicarbonate of soda
• ½ cup (80g) blanched almonds, for decoration
• ¼ cup (60ml) brandy, extra

Combine fruit, butter, sugar, brandy and water in a large saucepan. Stir constantly over heat, without boiling, until the sugar is dissolved. Bring to the boil; reduce heat, simmer, covered, for 10 minutes. Transfer mixture to a large bowl; cool to room temperature.

Preheat oven to slow (150°C). Grease a deep 19cm square cake pan or a deep 22cm round cake pan; line the base and sides with 2 layers of brown paper and 2 layers of baking paper, bringing paper 5cm above the edge of the pan.

Add the eggs, jam and rinds to fruit mixture; stir until combined. Stir in sifted dry ingredients. Spread mixture evenly into prepared pan; arrange almonds on top. Bake in a slow oven for about 2½ to 3 hours. (Cover the cake loosely with foil during cooking if it is over-browning).

Brush the extra brandy over the top of the hot cake; cover tightly with foil, cool cake in pan. If you are planning to freeze your cake, place the covered cake in a zip lock bag and put it in a Tupperware. Stays for a good six months in the freezer.

Jue