boiled fruit cake

Boiled Fruit Cake

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There is no better boiled fruit cake recipe than my Granny’s, who sadly passed away a few years back.

Everyone who has a Granny has it, the 2 o’clock tea on a Saturday with pancakes and buns and cakes, alongside the sweepstakes of money changing hands in a noise akin to a thousand flamingos chattering away.

Granny always made this boiled fruit cake and it was a particular favourite of mine, so I asked her for the recipe, and what you see below is it word for word, with a few small additions of my own.

Boiled Fruit Cake – The Recipe

Ingredients

  • 2 cups of Water
  • 1 Teabag
  • 2 cups of Sultana’s
  • 2 tbsp Treacle
  • 4 cups of Flour
  • 2 cups of Flour
  • 1 tsp Baking Soda
  • 2 tsp Mixed Spice
  • 2 Eggs

Directions

Pre-heat your oven to 170C.

Add the water, teabag and sultana’s to a saucepan, and bring it up to the boil. Simmer for 5mins before adding the treacle.

Leave to simmer on a low heat for 15mins.

Add the flour, sugar, baking soda and mixed spice into a mixing bowl and thoroughly combine. Add the fruit and combine again.

Add the eggs, and combine fully, before putting the full mixture into a lined cake tin.

Cook for 1 hour and then allow to cool down before serving.

Boiled Fruit Cake – Cookware

KitchenCraft MasterClass Non Stick Quick-Release Springform Cake Tin with Loose Base, 20 cm (8 Inch)
Recommended
TOMORAL Cake Tin Set,Nonstick and Leakproof 3 Pieces (4"/7"/9") Cake Pan/Springform Cake Tin/Cheesecake Pan Set with Removable Bottom
EKKONG Cake Tins Set, Cake Pan 3 Pieces 4"/7"/9" Non-Stick Leakproof Round Springform Cake Tin with Removable Bottom (3 pcs)
KitchenCraft Springform Cake Tins with Non Stick Coating in Gift Box, Round, Set of 3
KitchenCraft MasterClass Non Stick Quick-Release Springform Cake Tin with Loose Base, 20 cm (8 Inch)
TOMORAL Cake Tin Set,Nonstick and Leakproof 3 Pieces (4"/7"/9") Cake Pan/Springform Cake Tin/Cheesecake Pan Set with Removable Bottom
EKKONG Cake Tins Set, Cake Pan 3 Pieces 4"/7"/9" Non-Stick Leakproof Round Springform Cake Tin with Removable Bottom (3 pcs)
KitchenCraft Springform Cake Tins with Non Stick Coating in Gift Box, Round, Set of 3
£9.50
£14.99
£16.99
£11.99
KitchenCraft MasterClass Non Stick Quick-Release Springform Cake Tin with Loose Base, 20 cm (8 Inch)
KitchenCraft MasterClass Non Stick Quick-Release Springform Cake Tin with Loose Base, 20 cm (8 Inch)
£9.50
Recommended
TOMORAL Cake Tin Set,Nonstick and Leakproof 3 Pieces (4"/7"/9") Cake Pan/Springform Cake Tin/Cheesecake Pan Set with Removable Bottom
TOMORAL Cake Tin Set,Nonstick and Leakproof 3 Pieces (4"/7"/9") Cake Pan/Springform Cake Tin/Cheesecake Pan Set with Removable Bottom
£14.99
EKKONG Cake Tins Set, Cake Pan 3 Pieces 4"/7"/9" Non-Stick Leakproof Round Springform Cake Tin with Removable Bottom (3 pcs)
EKKONG Cake Tins Set, Cake Pan 3 Pieces 4"/7"/9" Non-Stick Leakproof Round Springform Cake Tin with Removable Bottom (3 pcs)
£16.99
KitchenCraft Springform Cake Tins with Non Stick Coating in Gift Box, Round, Set of 3
KitchenCraft Springform Cake Tins with Non Stick Coating in Gift Box, Round, Set of 3
£11.99

Boiled Fruit Cake – Ingredient Breakdown

Flour

Photo by Jordane Mathieu on Unsplash

Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. 

Cereal flour is the main ingredient of bread, which is a staple food for most cultures. 

Wheat flour is one of the most important ingredients in Oceanic, European, South American, North American, Middle Eastern, North Indian and North African cultures, and is the defining ingredient in their styles of breads and pastries.

Wheat is the most common base for flour. 

Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. 

Rye flour is a constituent of bread in central Europe.

Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). 

Meal is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. 

For example, the word cornmeal often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line.

With thanks to our friends at Wikipedia

Sugar

Photo by Mae Mu on Unsplash

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose

Compound sugars, also called disaccharides or double sugars, are molecules composed of two monosaccharides joined by a glycosidic bond. Common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). In the body, compound sugars are hydrolysed into simple sugars. 

Table sugar, granulated sugar or regular sugar refers to sucrose, a disaccharide composed of glucose and fructose.

Longer chains of monosaccharides are not regarded as sugars, and are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar.

Sugars are found in the tissues of most plants. Honey and fruit are abundant natural sources of unbounded simple sugars. Sucrose is especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. In 2016, the combined world production of those two crops was about two billion tonnes. Maltose may be produced by malting grain. 

Lactose is the only sugar that cannot be extracted from plants. It can only be found in milk, including human breast milk, and in some dairy products. A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose.

Sucrose is used in prepared foods (e.g. cookies and cakes), is sometimes added to commercially available processed food and beverages, and may be used by people as a sweetener for foods (e.g. toast and cereal) and beverages (e.g. coffee and tea). 

The average person consumes about 24 kilograms (53 lb) of sugar each year, or 33.1 kilograms (73 lb) in developed countries, equivalent to over 260 food calories per day. As sugar consumption grew in the latter part of the 20th century, researchers began to examine whether a diet high in sugar, especially refined sugar, was damaging to human health. Excessive consumption of sugar has been implicated in the onset of obesity, diabetes, cardiovascular disease, dementia, and tooth decay

Numerous studies have tried to clarify those implications, but with varying results, mainly because of the difficulty of finding populations for use as controls that consume little or no sugar. In 2015, the World Health Organization recommended that adults and children reduce their intake of free sugars to less than 10%, and encouraged a reduction to below 5%, of their total energy

With thanks to our friends at Wikipedia

Eggs

Photo by Jakub Kapusnak on Unsplash

Some eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.

Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The most commonly consumed eggs are chicken eggs. 

Other poultry eggs including those of duck and quail also are eaten. Fish eggs are called roe and caviar.

Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. 

Due to their protein content, the United States Department of Agriculture formerly categorized eggs as Meats within the Food Guide Pyramid (now MyPlate).

Despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins.

Chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. 

In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens.

There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. 

In 2012, the European Union banned battery husbandry of chickens.

With thanks to our friends at Wikipedia

Sultana/Raisin

Photo by Yulia Khlebnikova on Unsplash

A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word “raisin” is reserved for the dark-colored dried large grape,with “sultana” being a golden-colored dried grape, and “currant” being a dried small Black Corinth seedless grape.

The word “raisin” dates back to Middle English and is a loanword from Old French; in modern French, raisin means “grape”, while a dried grape is a raisin sec, or “dry grape”. The Old French word, in turn, developed from the Latin word racemus, “a bunch of grapes”.

The word “raisin” dates back to Middle English and is a loanword from Old French; in modern French, raisin means “grape”, while a dried grape is a raisin sec, or “dry grape”. The Old French word, in turn, developed from the Latin word racemus, “a bunch of grapes”.

With thanks to our friends at Wikipedia

Boiled Fruit Cake – Bonus Recipe

Want the recipe? You can get it here!

Boiled Fruit Cake – Other Cake Recipes