This is a no need to boil cake @Dovefromabove , it's like @LG_ says hot tea and soak overnight, then make as normal. Very moist, even better with a tot of something added 😁
In my experience doing that will sometimes require a little adjustment to the amount of liquid used in the recipe ... but usually not a problem for an experienced baker.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
In the family recipes there is very little difference between plum bread and fruit cake. In one you put 1lb of dried fruit, 4oz sugar and half pint of tea in a bowl and leave overnight. Next day add salt, 1lb S.R. flour, and two eggs, mix and put in loaf tin. Bake for 45mins at 180° then 15 mins at 165° test to see if done.
For the cake 12oz dried fruit, 4oz sugar, 4oz butter, 1/4pint water in a pan and simmer for 20 minutes. Cool. Add one egg and 8oz S.R. flour mix and place in tin. Bake at 150° for 90 mins Both work well.😁
We do are Christmas pudding in the slow cooker no steam or having to watch it and having to watch is doesn't boil dry. We put grated carrot, apple and orange zest as well as the juice from the orange, we use a two pint bowl, cook it one hour on high, seven hours on low. The best thing about you don't have the kitchen steaming up. Regarding the boiled fruit cake I use the Yorkshire tea bread recipe.
This is the recipe I base my boiled fruitcake on ... it was originally in the Farmhouse Kitchen recipe book from the Farmhouse Kitchen TV programme made by Yorkshire TV back in the '70s.
Mrs Robin's Fruit Cake 4oz margarine
6oz caster sugar
12oz dried fruit
8fl oz water
1 level tsp bicarb of soda
2 beaten eggs
4oz self-raising flour
4oz plain flour
1. Place margarine, sugar, fruit, water and bicarb in a pan
2. Bring to boil and simmer for one minute
3. Pour into a large mixing bowl and allow to cool (at least 30 minutes - I sometimes leave it overnight) 4. Line a 7 inch square or 8 inch round cake tin with baking parchment or
greaseproof paper
5. Add eggs and flour to cooled mixture
6. Mix well and pour into cake tin
7. Bake in centre of oven (Gas 4, Electric 170C) for approx. 1 ¼ hour
I have used apple juice or cold tea instead of the water, and vary the fruit ... sometimes I used the bought mix of raisins, currants and chopped peel ... sometimes I just use raisins or sultanas, and sometimes I add halved glacé cherries.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Have just started poaching 9lbs of blackcurrants, bottles and bucket sterilising in Milton. Will add the sugar tomorrow after straining, measuring and then bottling. Had to ferret around in the nether regions of the shed to find the bottles, bought when a friend had a glut of apples and a group of us had a competition making cider. We had a lovely evening tasting and voting on each of the 7 ciders. We did the same tasting, voting thing with Balsamic Vinegar one Christmas. Interestingly it was a medium priced one from Aldi which won. I am thinking of suggesting a repeat competition on anonymous bottles of Port this year. 3 Ruby and 3 Tawny perhaps. All bought from local supermarkets. None of us are expert wine tasters, should make for a lively evening.
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
In one you put 1lb of dried fruit, 4oz sugar and half pint of tea in a bowl and leave overnight. Next day add salt, 1lb S.R. flour, and two eggs, mix and put in loaf tin. Bake for 45mins at 180° then 15 mins at 165° test to see if done.
For the cake
12oz dried fruit, 4oz sugar, 4oz butter, 1/4pint water in a pan and simmer for 20 minutes. Cool. Add one egg and 8oz S.R. flour mix and place in tin. Bake at 150° for 90 mins
Both work well.😁
Too late to edit the recipe above but I omitted the zest and juice of one orange and one lemon. Sorry.
Mrs Robin's Fruit Cake
4oz margarine
6oz caster sugar
12oz dried fruit
8fl oz water
1 level tsp bicarb of soda
2 beaten eggs
4oz self-raising flour
4oz plain flour
1. Place margarine, sugar, fruit, water and bicarb in a pan
2. Bring to boil and simmer for one minute
3. Pour into a large mixing bowl and allow to cool (at least 30 minutes - I sometimes leave it overnight)
4. Line a 7 inch square or 8 inch round cake tin with baking parchment or greaseproof paper
5. Add eggs and flour to cooled mixture
6. Mix well and pour into cake tin
7. Bake in centre of oven (Gas 4, Electric 170C) for approx. 1 ¼ hour
I have used apple juice or cold tea instead of the water, and vary the fruit ... sometimes I used the bought mix of raisins, currants and chopped peel ... sometimes I just use raisins or sultanas, and sometimes I add halved glacé cherries.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Had to ferret around in the nether regions of the shed to find the bottles, bought when a friend had a glut of apples and a group of us had a competition making cider. We had a lovely evening tasting and voting on each of the 7 ciders. We did the same tasting, voting thing with Balsamic Vinegar one Christmas. Interestingly it was a medium priced one from Aldi which won. I am thinking of suggesting a repeat competition on anonymous bottles of Port this year. 3 Ruby and 3 Tawny perhaps. All bought from local supermarkets. None of us are expert wine tasters, should make for a lively evening.