So yeah, that didn’t quite go as expected :S
Apparently (according to Dr Google), I was too impatient – I’m used to using metal forms, which you only leave the cake in for about 10-15mins MAX before turning it out. For silicon forms, you have to let it cool completely.
Cake still tastes really good though 🙂 Now I know how to use a silicon form, I will make a much nicer looking cake next time.
This is just the start of my Christmas baking, so there will be much more to come 🙂 My brothers-in-law (brother-in-laws?) are getting baked goods as Christmas presents this year (their wives have not been helpful in gift suggestions, except to say “no alcohol”. So I am baking – because they all love their food haha).
Follow me on Instagram for more baking pictures (and cat pictures. Lots of cat pictures).
This is a recipe that’s been passed down through our family from my Mum’s grandma (and probably before that, but it’s called “Nanna’s Boiled Fruit Cake” in Mum’s recipe book). I’ve grown up eating this, and it’s one of my favourite sweet things 🙂
The best size cake tin is a round 20cm, or equivalent square (23cm square I think it is). Larger ones make a slightly flatter cake, which can dry out in the oven if you’re not careful. Smaller
- 125g butter
- 500g dried fruit
- 200g glace cherries
- 1 cup cold water
- 1 cup sugar
- 1 tsp bicarb
- 1 cup SR flour
- 1 cup plain flour
- 2 eggs
- Preheat oven to 180°C. Put butter, dried fruit, glace cherries, water, sugar, and bicarb into medium to large saucepan. Bring to the boil, boil for 2 minutes, then set aside to cool. You’ll need a saucepan that is large enough that the ingredients only fill half of the pan or less, otherwise they’ll boil over (it’s a pain to clean it off the stove if it spills).
- Once cooled to almost room temperature, add flour and eggs. Make sure the mix is sufficiently cooled, otherwise you’ll scramble the eggs when you add them (done this several times. There is no resurrecting the mixture if the eggs scramble). Mix until smooth.
- Grease and line cake tin, then pour mixture in and smooth top. Bake for approximately 1 hour, until a skewer inserted into the cake comes out clean. Allow to cool in tin for about 5-10mins before turning out onto a cooling rack.
This cake will keep for at least a week, often longer if kept in an airtight container in a cool place.
This makes a fantastic Christmas cake, and I usually make 2 or 3 of these to take to all the family Christmas events.