Beryl’s Boiled Fruit Cake
Whenever we are in a game reserve with our ‘getalong’ friends, the ladies surprise us with some amazing snacks for the game drives. On one such occasion, Bassie presented us with the most delectably moist fruit cake during a coffee break.
This fruit cake doesn’t just belong on the Christmas table, but it also provides a powerful energy spike for long distance athletes – just omit the sprinkle of brandy at the end ;-). I particularly enjoy this fruit cake as it easy to make and does not have to ‘mature in brandy’ – so no one will even suspect that you forgot to bake the Christmas cake in October.
Thank you Bassie for sharing Mrs Rumble’s recipe with me. This will unquestionably become a firm family favourite!
Happy holidays everyone!
- 125g Butter
- 80 ml Glace Cherries
- 1 Tin Crushed Pineapple
- 500g Mixed Cake Fruit
- 1 Cup Brown Sugar
- 1 Teaspoon Bicarbonate of Soda
- ¼ Cup Brandy
- 2 Beaten Eggs
- 1 t Vanilla Essence
- 1 t Grated Lemon rind or Lemon Essence
- 1 t Almond Essence
- 1½ Cups Cake Flour
- Pinch of salt
- ½ t Cinnamon
- ½ t Nutmeg
- ½ t Ginger
- ½ t Mixed Spice
- 1 t Baking Powder
- Heat oven to 160°C
- Line a cake or loaf tin with greaseproof paper
- Boil the butter, cherries, crushed pineapple, mixed cake fruit, brown sugar and bicarbonate of soda for approximately 10 minutes on low heat. Leave to cool – even overnight.
- Add the brandy, eggs, vanilla essence, lemon rind and almond essence to the mixture. Mix well.
- Sift the flour, salt, cinnamon, nutmeg, mixed spice and baking powder together and add gradually to the fruit mixture. Mix well.
- Pour into prepared tin and cover with a tin foil ‘lid’.
- Bake for one hour. Remove ‘lid’ and bake for another hour.
- Sprinkle liberally with brandy.
- Leave in tin to cool. Turn the cake out and remove greaseproof paper. Wrap in tinfoil.
This cake freezes well.