On the fourth day of Christmas, my true love gave to me…four colly birds! Did you know it was ‘colly’ birds? I always thought it was ‘calling’ birds. Apparently, the word ‘colly’ means ‘black as coal’ and colly birds are actually blackbirds. Learn something new hey…
Anyway, today’s post has nothing to do with birds and everything to do with cake…one of my favourite things in this world.
This cake is quick and easy to make and has a lovely gingerbread flavour, thanks to the dried ginger. The only thing I thought it was lacking was some glace cherries, but that’s a personal preference, because I love them. Next time I make this, I’ll chuck a handful of the cherries in too.
I used a combination of sugars because I ran out of brown sugar. The amounts in the recipe below are what I used.
Boil and Bake Fruit Cake
150g butter
300g sultanas
300g currants
130g brown sugar
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp bicarb soda
1 cup (250ml) water
2 eggs, lightly beaten
300g plain flour
2 tsp baking powder
In a saucepan, combine all ingredients except eggs, flour and baking powder. Cook over medium heat until mixture boils, stirring often. Remove from heat and allow to cool.
While the mixture is cooling, grease and line a 23cm cake tin. Put the oven on to preheat at 180°C (360°F).
Beat eggs into mixture until well combined. Sift flour and baking powder together, then beat into mixture until nice and even. Pour mixture into tin and spread out with a spatula to evenly fill tin. Bake for 1hr – 1hr 15 mins, until skewer comes out clean.
Cool in tin on wire rack. Turn out cake when cold.
The cake will keep for at least a few days, wrapped in cling film or stored in a cake tin. It also freezes and defrosts without a problem.
iamsimplytia.com says
This fruitcake looks uber good! Thanks for sharing.
MyFudo™ says
Lovely fruitcake! I used to go through the tedious process of working on my fruitcake recipe only to learn later that there is an easier option…Gee! I am gonna make this treat, even after the holiday season. Thanks for sharing!
Nisa Homey says
Seriously, this looks like a perfect fruit cake…I have never come across a boil and bake method..one quick question do u need to dust the dry fruits with flour so that it does not sink…just wanted to make sure before I bake….subscribing you to learn more exciting recipes…Merry Christmas.
Nisa Homey says
Hi again…cant subscribe…can u help??
thingsforboys says
@MyFudo – I make it throughout the year too.
@Nisa – No need to dust the fruit, it has never sunk for me.
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Nisa Homey says
Hey thanks….happy to follow u.
mushitza says
It looks good and the recipe sounds interesting to be tested 🙂
Nisa Homey says
Hey, sorry for the delay in commenting about ur wonderful cake (too busy with kids exam and Christmas preparation). I made this cake and it came out perfect, it got over the very same day itself. I posted in my space and hyper-linked to ur page….Merry Christmas to you and ur prince.