Page 10 - Chadderton Connected - March 2018

Cooking Corner
Boiled Fruit Cake
Ingredients
1 cup of water
225g / 8oz unsalted butter
1 cup of soft brown sugar
1⁄2 cup peel (if you don’t like peel, use chopped ready-to-eat dried apricots)
1 1⁄2 cups raisins
1 1⁄2 cups sultanas
1⁄4 cup chopped glace cherries
1 tsp mixed spice
2 cups plain flour
1 tsp baking soda (bicarbonate of soda)
2 eggs
Method
1) Place the first eight ingredients into a large saucepan and bring it to the boil.
2) Reduce the heat and simmer gently for 20 minutes, then set aside to cool.
3) Heat the oven to 180C/fan 160C/gas 4.
4) Line a deep 20cm/8inch circular cake tin with greaseproof paper.
5) Mix the beaten eggs well into the fruit mix. It’s important that the mixture has cooled because if it’s too warm the eggs will cook!
6) Then sieve the flour and baking soda into the mixture and mix well.
7) Pour into the cake tin and bake for 1-11⁄2 hours until cooked through (when a skewer inserted into the cake comes out clean). If the cake is browning too quickly reduce the temperature a little.
8) Remove from the oven and allow to cool in the tin for fifteen minutes, then turn out on to a rack.
The cake keeps well if it’s stored in an airtight tin.
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