Australian Farmhouse Boiled Fruit CakeFrom huxter 5 years ago
- 750g sultanas shopping list
- 500g seeded raisins shopping list
- 500g currants shopping list
- 250g mixed preserved ,candied peel shopping list
- 125g glace cherries shopping list
- 125g dried apricot ,chopped shopping list
- 1 cup water shopping list
- 1 cup dark rum (or orange juice if it suits better) shopping list
- 500g butter shopping list
- 500g brown sugar shopping list
- 1 tbsp treacle shopping list
- 1tsp bicarbonate of soda shopping list
- 500g plain flour shopping list
- 125g self-raising flour shopping list
- 1/4 tsp salt shopping list
- 10 eggs shopping list
How to make it
- Place all the fruit in a saucepan or stock pot
- Add the water .rum or substitute ,butter,and sugar and bring to the boil , stirring occasionally .
- Remove from the heat the moment it has boiled and stir in the treacle and bicarb soda .It will fizz a bit .
- Cover with a lid and leave overnight
- Next morning , collect your wood and light your wood stove --yes I still have one --it only compliments the gas but I love it for slow baking ! --heats our water in winter too.
- For the rest in the 21st century ,heat the oven to a slow 150 Cent ,thats about 300 F .
- Grease and line a deep 12 inch square cake tin or pan .Use several thicknesses of well greased paper and make sure you have no wrinkles --thats the paper ,not our faces !! mine dropped years ago .
- Sift together the flours and salt
- Beat the eggs well and add them alternatively to the fruit mixture with the flour .
- Spoon into the prepared pan filling to about an inch deep ,then smooth into the corners making sure of no air pockets .Then fill with the rest of the mixture .
- When all the mixture is in ,bump the pan on the bench to settle the mixture evenly .
- Bake for 3 hours until a skewer inserted comes out cleanly .
- The cake should have a smooth appearance on the top , bottom,and sides and should be moist to the touch ,with a shiny surface .
- This will keep for months if stored ,well wrapped in an air tight container ,and will only improve with age ,like a good wine .
- Any combination of dried fruits can be used depending on what you have available .This comes from a time when most ingredients would have been home sourced from the orchard
- I have used small amounts dried mango and pawpaw to great applause
- Note --for some nostalgic reason ,this always tastes better ,as do roasted meats ,when cooked in our wood fired combustion range .I'm not sure there is a rational scientific reason ,just romance but whats the world without romance !!!
The Cookhuxter Mundoona, Australia
The Rating7 people
great post... I agree wood stove cooking does taste better...^5peetabear in mid-hudson valley loved it
I agree- great post and share!midgelet in Eastern loved it
This sounds delicious & I can't wait to get one made. Thanks & 5 forksbrianna in loved it
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