Boiled Whiskey Fruit Cake Recipe
Boiled Whisky Fruit Cake is a yumy fruit cake that you can even prepare for Christmas! It is perfect as gifts for your neighbors or simply to be served for a tea party! Here is the Boiled Whisky Fruit Cake recipe.
Ingredients
| Mixed dried fruit | 750 Gram | |
| Butter/Margarine | 185 Gram | |
| Water | 3/4 Cup (16 tbs) | |
| Brown sugar | 1 1/4 Cup (16 tbs), firmly packed | |
| 1/4 cup whisky | ||
| Eggs | 3 Large | |
| Plain flour | 1 Cup (16 tbs) | |
| 11/2 cups self-raising flour | ||
| Mixed spice | 11/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Soda bicarbonate | 1/2 Teaspoon | |
Directions
Grease a deep, 20cm cake tin and line with greased brown paper or baking paper.
Set the oven at moderate, 180C (350F).
Place the dried fruit in a large saucepan with the butter, water and brown sugar.
Bring slowly to the boil, then simmer for 5 minutes.
Remove from the heat and cool until lukewarm.
Stir in the whisky and add the eggs to the mixture one at a time, beating well each time with a wooden spoon.
Sift the flours with the spice, salt and bicarbonate and stir into the mixture, combining thoroughly.
Spoon into the prepared tin and bake for 45 minutes.
Reduce the heat to moderately slow 160C (325F) and cook a further 45 minutes, or until a skewer inserted in the centre of the cake comes out clean.
Leave the cake for a minute or two in the tin, then turn out on to a wire cake rack and allow to cool before removing the paper.
Note: For Christmas, the top of the cake can be decorated with almonds before baking, or it can be iced afterwards.
Set the oven at moderate, 180C (350F).
Place the dried fruit in a large saucepan with the butter, water and brown sugar.
Bring slowly to the boil, then simmer for 5 minutes.
Remove from the heat and cool until lukewarm.
Stir in the whisky and add the eggs to the mixture one at a time, beating well each time with a wooden spoon.
Sift the flours with the spice, salt and bicarbonate and stir into the mixture, combining thoroughly.
Spoon into the prepared tin and bake for 45 minutes.
Reduce the heat to moderately slow 160C (325F) and cook a further 45 minutes, or until a skewer inserted in the centre of the cake comes out clean.
Leave the cake for a minute or two in the tin, then turn out on to a wire cake rack and allow to cool before removing the paper.
Note: For Christmas, the top of the cake can be decorated with almonds before baking, or it can be iced afterwards.
Chef
