Wholemeal Boiled Fruit Cake
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About this recipe:
The secret of this super-moist, cut-and-come-again, long life fruit loaf cake is a quick initial boiling of the fruity ingredients. Great for those who want to avoid nuts, this cake is made with wholemeal flour.
saucepan, 1kg/2lb loaf tin and 2 x mixing bowls
100g glace cherries
100g mixed peel
100g soft brown sugar
1 lemon, grated rind and juice
2 tbsp rum, sherry or orange juice
150g Doves Farm Organic Fine Plain Wholemeal Flour
1 tsp cinnamon
150°C, Fan 130°C, 300°F, Gas 2
- Measure the sultanas, raisins, currants, cherries, mixed peel, butter, sugar into a saucepan.
- Finely grate the lemon rind into the pan, squeeze and add the lemon juice.
- Put the pan over a gentle heat and stir until the sugar and butter have melted.
- Increase the heat and stir until the mixture comes to the boil then remove the pan from the heat.
- Cover and leave to cool.
- Add rum, sherry or orange juice, cover and leave for up to 48 hours.
- Pre-heat the oven 20 minutes before baking.
- Line a 1kg/2lb loaf tin with parchment paper or insert a baking liner.
- Break the eggs into a bowl and beat them together well.
- Tip the eggs onto the soaking fruit and stir.
- Measure the flour and cinnamon into a bowl and stir to combine.
- Add the flour blend to the soaking fruit and mix everything together really well.
- Transfer the mixture into the loaf tin and smooth the top.
- Bake for 1¼ -1½ hours or until a toothpick pushed into the top of the cake comes out clean.
- Leave to cool in the tin.
- When quite cold turn out the cake and wrap it closely in kitchen foil or store it in a tin for up to a month.