Easy Christmas boiled fruit cake | Kukskitchen

A traditional fruit cake is what I usually make for Christmas. However, this calls for soaking dried fruits in Rum for a good few weeks at least, for a dense flavour. Now, last year my dear friend S found this recipe on Joy of baking website and we both fell in love with this straight away. It not only does not require the long process of soaking, and the result is equally good. For longevity, this non-alcoholic cake can be soaked in brandy for 3 days and result is super awesome. The cake turns extra moist and it stays moist for as long as it can stay in your food cupboard.

This cake got such gorgeous reviews at my hubby's work place that I had to make them a second time between Christmas and New Year. Also our dear friends devoured this cake and my friend who is a super talented cook, who hates sweet things, took second serving, which I consider a great honour.

This cake is best for the last minute baker perfect for a Bachelor especially since this cake does not require a cake mixer.



A few things before we start:

• For a richer taste add dried cranberries, dried cherries and glazed cherries. 
• Add more spices if you like a spicier cake.
• Boil fruit only for five minutes, not more than that. Make sure there is enough liquid to soak the dry ingredients.
• This fruit cake can be frozen.

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Easy fruit cake

Makes one 23cm round cake

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Ingredients:

1- Light brown sugar - 1 cup (210 g) - firmly packed

    Water - 1 cup (240ml)
    Butter - 1/4 cup (55 grams) , diced

   Ground cinnamon - 1 tsp (2 g)
   Ground cloves - 1/2 tsp (1 g)
   Ground ginger - 1 tsp (2 g)
   Salt - 1/2 tsp
   Seedless raisins - 2 cups (300 g)

2- Large eggs - 2, lightly beaten
   Plain flour - 1 1/2 cups (195 g)
   Baking soda - 1 tsp (5 g)
   Pure vanilla extract - 1 tsp
   Candied and chopped mixed orange and lemon peel - 1 cup (150 g)


Method:

• Butter a 23cm round cake tin. 
• Preheat your oven to 180 degrees C (350 degrees F).
• In a large saucepan, over medium heat, bring to a boil (1). Boil for five minutes, then remove from heat, and let cool till lukewarm. 
• Stir into this mixture (2). 
• Pour into your prepared pan and bake for 50 -65 minutes or until a toothpick inserted into the centre of the cake comes out clean. Remove from oven and let cool on a wire rack. 
• Cover and store, if possible, for a few days before serving. 

 Adapted from: Joy of Baking

Also check out Classic Christmas Cake

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Thank you xx
Cheers

Sherin Deepu