Paul's Delightful Boiled Fruit Cake
Indulge in Paul's Delightful Boiled Fruit Cake, a timeless classic that boasts a rich tapestry of flavors. This unique cake combines the warmth of boiled fruits with a hint of whisky drizzle, perfect for any festive occasion, be it weddings or Christmas celebrations. The cake is characterized by its rich, moist texture, which allows it to be preserved for an extended period in an airtight container, enhancing its flavors over time. Having tested and perfected this recipe numerous times, I can assure you that it will be a centerpiece at any gathering. Remember to allow the cake to cool fully before removing it from the pan, and don't forget the touch of whisky on top for an extra layer of flavor!
N/A
Servings
242
Calories
11
Ingredients
Ingredients
brown sugar
1 cup (packed)
currants
1 cup (washed and drained)
sultanas
1 cup (washed and drained)
raisins
1 cup (washed and drained)
mixed peel
1/2 cup (either orange or lemon, chopped)
butter
1/2 lb (diced)
bicarbonate of soda
1 teaspoon (sifted)
cold water or sherry wine
1 cup (choose one)
eggs
3 (beaten)
self-raising flour
1 cup (sifted)
plain flour
1 cup (sifted)
Instructions
1
In a large pot, combine the brown sugar, currants, sultanas, raisins, mixed peel, butter, bicarbonate of soda, and your choice of cold water or sherry wine. Bring the mixture to a boil, stirring occasionally to ensure even melting.
2
Once boiling, reduce the heat and let the mixture simmer for about 10 minutes. Remove the pot from the heat and allow the mixture to cool down slightly.
3
In a separate bowl, beat the three eggs thoroughly. Once the fruit mixture has cooled a bit, add the beaten eggs to the pot and mix thoroughly.
4
Sift in the self-raising flour and plain flour to the mixture. Blend well at a slow speed if using an electric mixer, ensuring no lumps remain.
5
Prepare a 9x4 inch springform cake pan by greasing and lining it with greased parchment paper, then dusting it with flour.
6
Pour the cake batter into the prepared pan and smooth the top with a spatula.
7
Bake in the middle of a preheated medium temperature oven (around 350°F or 175°C) for 1 hour and 15 minutes, or until a skewer inserted into the center of the cake comes out clean or with few moist crumbs.
8
Once baked, remove the cake from the oven and let it cool completely in the pan to avoid splitting during removal.
9
After cooling, if desired, prick the top of the cake all over with a skewer and drizzle warmed whisky for added flavor. Lastly, feel free to decorate as you wish, marzipan and royal icing pair beautifully with this cake.
Nutrition Information
10
Fat
33
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Paul's Delightful Boiled Fruit Cake?
It is a timeless classic fruit cake known for its rich tapestry of flavors, moist texture, and the unique method of boiling fruits before baking.
For what occasions is this cake suitable?
This cake is perfect for festive occasions such as weddings or Christmas celebrations.
How long should the fruit mixture simmer?
Once the mixture comes to a boil, you should reduce the heat and let it simmer for about 10 minutes.
What is the texture of the finished cake?
The cake is characterized by a rich and moist texture that allows it to be preserved for an extended period.
Can I store this cake for a long time?
Yes, it can be preserved for an extended period in an airtight container, which actually enhances its flavors over time.
Should I remove the cake from the pan immediately after baking?
No, you must allow the cake to cool completely in the pan to avoid it splitting during removal.
What liquid should I use to boil the fruit?
You can choose between one cup of cold water or one cup of sherry wine.
How many eggs are required for this recipe?
The recipe requires three eggs, which should be beaten thoroughly before being added to the cooled fruit mixture.
What size cake pan is recommended?
A 9x4 inch springform cake pan is recommended for this recipe.
What temperature should the oven be set to?
Preheat your oven to a medium temperature of approximately 350°F or 175°C.
How long does the cake take to bake?
The cake should bake in the middle of the oven for 1 hour and 15 minutes.
How do I know when the cake is done?
The cake is done when a skewer inserted into the center comes out clean or with only a few moist crumbs.
Is there an optional flavor addition after baking?
Yes, you can prick the top of the cooled cake with a skewer and drizzle warmed whisky over it for added flavor.
What type of flour is used in this cake?
The recipe uses a combination of one cup of sifted self-raising flour and one cup of sifted plain flour.
How do I prepare the cake pan?
Grease the pan, line it with greased parchment paper, and then dust it with flour.
Can I use an electric mixer for the batter?
Yes, you can use an electric mixer at a slow speed when blending in the flour to ensure there are no lumps.
What kind of dried fruits are in the recipe?
The cake includes currants, sultanas, raisins, and mixed peel (either orange or lemon).
What are the decoration suggestions for this cake?
Marzipan and royal icing pair beautifully as decorations for this boiled fruit cake.
When do I add the eggs to the mixture?
Add the beaten eggs to the pot only after the boiled fruit mixture has cooled down slightly.
How many calories are in a serving?
There are 242 calories per serving.
What is the fat content per serving?
Each serving contains approximately 10 grams of fat.
How many carbohydrates are in each serving?
There are 33 grams of carbohydrates per serving.
How much protein does this cake provide?
Each serving provides 2.5 grams of protein.
What type of sugar is used?
The recipe calls for one cup of packed brown sugar.
How much butter is used in the recipe?
The recipe uses 1/2 lb of diced butter.
What is the role of bicarbonate of soda in this recipe?
One teaspoon of sifted bicarbonate of soda is added to the fruit mixture before boiling to help with the cake's rise and texture.
How should the dried fruits be prepared?
The currants, sultanas, and raisins should be washed and drained before use.
Can I use different types of citrus peel?
Yes, you can use 1/2 cup of chopped mixed peel, using either orange or lemon.
Is the whisky drizzle mandatory?
No, the whisky drizzle is an optional step if you desire an extra layer of flavor.
Is this a traditional recipe?
Yes, it is described as a timeless classic and traditional recipe that has been tested and perfected numerous times.