Mum’s Boiled Fruit Cake
Preheat oven to 160 degrees celcius
Lining the cake tin: Line bottom and side of round cake tin with alfoil. Repeat with a layer of greased brown paper. Repeat again with baking paper. This is to avoid uneven darkening & burning of cake during cooking process.
1 pkt mixed fruit
½ cup sultanas extra
¼ cup rum (for soaking fruit)
½ cup rum
1tsp parisienne essence
1 tsp allspice
1 cup brown sugar
1 cup water
130g butter
2 tbs golden syrup
¾ tsp bicarbonate of Soda
1cup SR Flour
1cup Plain Flour
2 eggs
1. Soak fruit overnight in approx ¼ cup rum.
2. In a saucepan, bring to the boil mixed fruit, sugar, butter, water, syrup, parisienne essence and spice.
3. Take off heat after 3 minutes of boiling. Add rum and bicarbonate soda. Let sit until cool.
4. In a separate bowl, beat 2 eggs. Add to the fruit mixture and fold.
5. Add sifted flour to mixture and fold until smooth. Let mixture sit to allow air bubble to rise to the surface.
6. Pour cake mixture into lined cake tin. Slice with a knife as if cutting a cooked cake (to allow extra air bubble to escape). Bang tin on bench 6 times to finally allow air bubbles to burst.
7. Bake in moderate oven (160 degrees) for 1 – 1¼ hours. Check with wooden skewer after 1 hour.
Allow cake to cool. Ice with passionfruit icing (below). Decorate with fork squiggles.
Passionfruit Icing
1½ cups Icing sugar
Teaspoon butter
Passionfruit juice
Milk
Combine all ingredients to a smooth spreading consistency.
Preheat oven to 160 degrees celcius
Lining the cake tin: Line bottom and side of round cake tin with alfoil. Repeat with a layer of greased brown paper. Repeat again with baking paper. This is to avoid uneven darkening & burning of cake during cooking process.
1 pkt mixed fruit
½ cup sultanas extra
¼ cup rum (for soaking fruit)
½ cup rum
1tsp parisienne essence
1 tsp allspice
1 cup brown sugar
1 cup water
130g butter
2 tbs golden syrup
¾ tsp bicarbonate of Soda
1cup SR Flour
1cup Plain Flour
2 eggs
1. Soak fruit overnight in approx ¼ cup rum.
2. In a saucepan, bring to the boil mixed fruit, sugar, butter, water, syrup, parisienne essence and spice.
3. Take off heat after 3 minutes of boiling. Add rum and bicarbonate soda. Let sit until cool.
4. In a separate bowl, beat 2 eggs. Add to the fruit mixture and fold.
5. Add sifted flour to mixture and fold until smooth. Let mixture sit to allow air bubble to rise to the surface.
6. Pour cake mixture into lined cake tin. Slice with a knife as if cutting a cooked cake (to allow extra air bubble to escape). Bang tin on bench 6 times to finally allow air bubbles to burst.
7. Bake in moderate oven (160 degrees) for 1 – 1¼ hours. Check with wooden skewer after 1 hour.
Allow cake to cool. Ice with passionfruit icing (below). Decorate with fork squiggles.
Passionfruit Icing
1½ cups Icing sugar
Teaspoon butter
Passionfruit juice
Milk
Combine all ingredients to a smooth spreading consistency.
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