Poorly chicken

[chickencam]

When we went to the Three Counties the other week, we were invited to have tea and cake with one of my OH's clients when we called in to say hello. The cake we had was a lovely moist dark fruit cake, I loved it so much that we asked his wife for the recipe. I would like to share it with you all, because it is yummy and quick and easy to make.

 

The measurements are all imperial, and I haven't tried to convert them because it worked.

 

1lb mixed dried fruit, I just used raisin and sultanas, because I don't like all the seeds in currants.

6oz granulated sugar

2oz mixed peel

4oz margarine

1 level teaspoon bicarbonate of soda

a pinch of salt

1 teaspoon of mixed spice

8 floz water.

 

Put all of the above into a pan and bring to the boil, simmer for 1 minute then allow to cool before adding

 

4oz self raising flour

4oz plain flour

and 2 eggs (I used 3 yesterday because they were on the small side and we have lots)

 

Mix well and pour (yes pour it makes a runny batter don't worry) into a lined cake tin it suggests a 7 inch square or 8 inch round, I used a 9in spring form and that was fine.

 

Cook at 350 F about 175 C for 1 -1/4 hours I reduced the temperature slightly after the first half hour, then test with a skewer which should come out clean.

 

It is so easy and really quick to cook, it is the fruit cake I have been searching for, I love fruit cake

 

I have made it twice since Saturday, the first cake got eaten by people waiting for 3 hours for my daughter and her group to turn up after their D of E silver expedition in the Black Mountains on Sunday, then by the girls on their arrival.

[Patricia W]

I've got a similar recipe and yes, I agree it's excellent !!

 

Tricia

[bluekarin]

I do a boiled fruit cake recipe as well. The best ever - moist, tasty, not too sweet. And lasts.......well, could last ages But I shall give yours a go to see how it compares

[chickencam]

I think that this would keep really well, but it hasn't yet been given a chance.

[LJ's Chooks]

this is divine!!! and so easy its untrue!!!

 

.... all my friends want the recipe though, but i'm scared to give them it cos its so simple, they think i slaved for hours

[Olly]

Ooh - I can't wait to try this! I used to have a 'boiled' cake recipe, and I have lost it somewhere along the way. It was always yummy and kept very well as I recall, in fact it was the sort of cake that improved with keeping.

[chickencam]

Glad you liked it

 

I make it nearly every week now, it is a great cake tin standby, because it keeps well. I use chopped prunes in it sometimes too and that makes it lovely and squidgy. I did this for the first time when my raisin munching son had eaten most of the raisins.

[LJ's Chooks]

It doesn't keep very well in our house

[joybelle]

I made this fab cake for the first time in July when the receipe appeared

now I make it every week, so very easy and yummy

 

Joy xx

[LJ's Chooks]

i think this will be my christmas cake this year.... maybe soak it in alcohol rather than just water, but we love it!!!

[chickencam]

I am so glad that other people like this cake too. I must make one later, I ate the last piece of last week's cake yesterday, there is no point in an empty cake tin.

[bluekarin]

I made this recipe yesterday with prunes and mixed peel for the fruit. I'll leave out the peel next time, but apart from that is it Gorgeous with a capital G I have a fan oven so I did the temps as 170 for the first half hour or so and then turned it down to 160 for the rest of the cooking time.

[chickencam]

Glad you liked the prune variation. As I said it was out of having no other dried fruit and no cake in the house, that I tried it and now I always add some prunes. I also now cook it at 140 C in my fan oven which tends to cook very hot. I usually cook it for just over an hour and it is very moist, my OH likes squidgy cake, I like my slightly dark on the edges, so I vary it to suit all tastes.

[Alis girls]

Made last weekend and gave to friend who is always very kind to me. No feedback yet as kids ill but it smelt yum and looked yum and will make another this weekend as have a glut of eggs!! The recipes on here always work out well. Thanks Chickencam

[LJ's Chooks]

The only downside of this is leaving the fruit mixture alone to cool down... It's yummy on ice cream!

 

Can you mix it warm???? Not that I'm impatient or anything!!!!

[chickencam]

You don't need to cool it as much as you think. I tend to stand the saucepan with the boiled mix in it in a sink of cold water for about 10 minutes, giving it the odd stir. Then you can add the eggs and flour.

[Lesley]

Bumped for Claret

[Daphne]

I've got 9 cakes to make for Sunday - just going to give this a whirl, it sounds yummy and most importantly easy. The novelty of stirring, whisking and measuring has worn off already

[The Dogmother]

Thanks Lesley It was yummy... helped I think by the fact that it was still warm from the oven

[craftyhunnypie]

Presume this is a light coloured fruit cake as opposed to a Xmas type cake - due to the normal sugar & no treacle?

Would this be nice with a layer of marzipan in, as a sort of Simnel cake? Not religious, just lurrrve marzipan!

 

Emma.x

[Daphne]

I've now made 2 of these today....because I ate the first one....no no because it was so easy and tasty. Its going down as a favourite cake stall cake from now on. I did obviously have to try the first one though and I don't see why you couldn't add marzipan. The actual cake is quite dark and it doesn't have quite the same crumb as a traditional cake; its slightly more moist and puddingy.

[The Dogmother]

It's the moistness that I liked - dry fruit cakes are ghastly. My mother makes one with nuts (as well as fruit) in it, I'll have to see if she can find the recipe.

 

It doesn't need any icing or marzipan in my opinion - that'd just be gilding the lily.

[craftyhunnypie]

I've got all the ingredients to make one tomorrow for hubby. Might make scones too & we can have a real afternoon tea! ( Posh).

 

Emma.x

[Lesley]

Presume this is a light coloured fruit cake as opposed to a Xmas type cake - due to the normal sugar & no treacle?

Would this be nice with a layer of marzipan in, as a sort of Simnel cake? Not religious, just lurrrve marzipan!

 

Emma.x

 

Yum!!!...Just eat the marzipan - it's the cake that's vile

 

(I make it because I hate fruit cake and I'm losing weight - Carl and my son eat cake to keep weight on so they get fruit cake!)

 

....and, yes, it is a light fruit cake that keeps well. I gave Carl the recipe and he now makes it himself.

[craftyhunnypie]

It was very easy to make. I did have to cook mine for about an hour an and half though. Looked very impressive when it came out the oven & the fruit was evenly distributed. Hubby loved it!

 

Emma.x