Boiled Fruit Cake

Soak the dried berries in wine /brandy. Mix the dry fruits and wine well and store it in cool place for two days. After two days , using a wooden spoon mix it gently and then refrigerate it.

Wash and dry the raisins .

Remove the seeds and chop the dates into small pieces.

Keep the glazed cherries ready.Cut them in to small pieces.

Keep the apricots ready.

Take 100 gms of soaked berries .Drain the liquid .

I used Demerara sugar. Brown sugar can be used instead of Demerara sugar.

In a saucepan, add the spices(except orange extract) ,chopped dates , raisin , Demerara sugar and butter .

Add 150 ml of hot water.

Let it boil on low heat for 3-4 minutes.

Turn off the heat .Let it thicken and cool well. Keep it aside. Remaining fruits can be added when cooled.

Meanwhile pre heat the oven at 140 degrees C. Grease and dust a 8” round aluminium pan.Double line it with parchment sheet. Sift the flour,salt ,baking powder and baking soda atleast 5 times. Keep it aside.

Place a small bowl of water in the oven.This is to prevent the cake from drying.

Mix the remaining fruits ( cherry ,roasted almond and apricot) along with the boiled fruits.

I used cinnamon sticks for the flavour. If cinnamon sticks are used , they should be removed before adding the flour.

Add gently beaten egg.

Now take 100 gms of soaked berries.It is very important to drain all the liquid. Coat the berries with sifted flour mixture.

Now gently fold in the flour mixture into the boiled fruits. Do not stir the batter.Fold in very very gently.

One tbsp of treacle syrup can be added for extra colour.This is optional. Add orange extract. 2 tbsp of Brandy or Rum can be added (optional).

Transfer the batter into the prepared cake tin.

Bring the temperature down to 130 degree C.Bake at 130 degree C for 1 hr 20 minutes.

Check with a wooden tooth pick if the cake is done.

I baked another cake adding brown sugar instead of Demerara sugar. Followed the same recipe.

Texture was perfect but lighter in colour.