britishfood

I know everyone always jokes about fruit cake: great to use as a doorstop; that there’s only one in the world that’s been regifted…. To be fair, there are some pretty awful examples of fruit cake. Often fruit cake is dry and hard, but good fruit cake lasts for years when stored properly. We saved one layer of our wedding cake and ate a piece each year on our anniversary until the icing was too hard to bear (the cake still tasted great though). It hadn’t been frozen, just wrapped tightly in foil and stored in an airtight container.

When I was young, my Mum would make a boiled fruit cake every week and I loved it. The recipe was boiled and resulted in a cake that was incredibly moist in the center. Here’s the recipe:

1 cup mixed dried fruit

1 cup sugar

1 cup milk

4 oz butter

2 cups flour

1 egg

mixed spice

Preheat the oven to Gas 4 or 350 degrees.  On the stove top, boil the fruit, sugar, butter, and milk until the butter and sugar have melted. Leave to cool. Sieve the flour and spice into a bowl. Add the beaten egg and the milk mix. Stir well. Put into a lined, greased, cake tin.

Bake for 1 hour.

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