Best Nans Boiled Fruit Cake Recipes

OLD ENGLISH DARK FRUIT CAKE

Old English Dark Fruit Cake image

Old English Fruitcake - A dark, rich, well spiced old fashioned English style fruitcake that can be made weeks in advance of Christmas.

Provided by Barry C. Parsons

Time 2h45m

Number Of Ingredients 24

Ingredients

1 1/4 cups chopped dried prunes (6 oz), chopped
1 1/4 cups chopped dates (6 oz), chopped
1 1/2 cups dark raisins (8 oz)
1 1/4 cups golden raisins (6 oz)
1 1/4 cups currants (6 oz)
¾ cup butter
1 cup dark brown sugar
¾ cup molasses
½ cup coffee liqueur, or ½ cup strong black coffee
Zest and juice of 2 oranges
1 cup chopped glace cherries
1 cup candied citrus peel
1 1/2 cups toasted pecans (7 oz), roughly chopped
2 tsp allspice
2 tsp cinnamon
2 tsp powdered ginger
1 tsp cloves
2 tsp nutmeg
3 tbsp cocoa
3 eggs
1 1/3 cups all purpose flour
½ cup ground hazelnuts or almonds
½ tsp baking powder
½ tsp baking soda

Steps:

In a large saucepan melt the butter over medium heat and add the raisins, dates, prunes, currents, brown sugar, molasses, spices, coffee liqueur (or coffee) and the orange zest and juice.
Bring to a gentle boil and very slowly simmer for 10 minutes.
Remove from heat and allow to cool for 30-45 minutes.
When cool stir in the beaten eggs.
Sift together, flour, cocoa, baking powder, baking soda.
Add the ground nuts and fold through the boiled mixture. Fold in cherries, citrus peel and pecans. Pour into prepared baking pan. You can decorate the top with additional pecan halves, cherries etc., if you like.
Bake at 300 degrees F for 1 ½ to 2 hours depending upon the size of your pan. Mine took the full two hours in a 10 inch spring form pan.The cake should feel firm to the touch at the center and a wooden toothpick inserted into the center should come out clean. The cake should be cooled completely in the pan on a wire rack before removing.
At this point you can poke small holes in the top and bottom of the cake with a fork and pour on 4 ounces of dark rum or your favorite whiskey, half on the top, wait ten minutes, then flip it over and pour the remaining half on the bottom.
Soak several layers of cheesecloth in additional rum if you like and wrap completely around the cake, then cover with several layers of plastic wrap and store in a COOL place.
When serving, you can add a layer of marzipan or if you have decorated the top with fruit and nuts, brush with a simple glaze of equal parts water and sugar boiled together for about 10-15 minutes.

Nutrition Facts : Calories 231 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize g, Sodium 62 grams sodium, Sugar 24 grams sugar

SIMPLE FRUIT CAKE - AN EASY BOILED FRUIT CAKE FOR AFTERNOON TEA

SIMPLE FRUIT CAKE - An Easy Boiled Fruit Cake For Afternoon Tea image

I'm always making sponges so hubby decided he would like a fruit cake as he is a great lover of it so I found this recipe which is so quick to make if you don't have a lot of time. It is based on an old Bero recipe, but I have added some of my own touches to it over the years. It really is a lovely moist cake and this is because you actually simmer the fruit in the butter and sugar so the fruit really swells up. I let the mixture cool for about 40 minutes before I added the flour and egg. Also I added a tsp of mixed spice, (pumpkin spice in the US) and I used butter instead of margarine as butter gives a much better flavour. I also used light brown sugar instead of castor sugar so it gave it a nice colour but you could use whatever sugar you like. Another good tip is to sprinkle demerara sugar over it before you bake or sugar crystals as this gives a nice crunchy topping.

Provided by Diana Watkins (DW)

Categories Dessert Snack

Time 2h25m

Number Of Ingredients 8

Ingredients

340 g Mixed dried fruit - raisins, currants, sultanas etc
113 g Sugar - granulated, caster or light brown
113g g Butter or Margarine/Baking Spread ( (4 oz, ½ cup or 1 stick))
1 Egg, Large, beaten ( (US X Large))
150 ml Water ( (5 floz, ⅔ cup or ¼ pint))
225 g Self-raising Flour
1 tsp Mixed spice (optional) ( (Pumpkin Spice alternative))
Demerara Sugar for the topping (optional)

Steps:

Line a deep 6-7"( 15-18 cm) round cake tin with baking/parchment paper, on the bottom and up the sides (lining the sides helps with cakes that are rich in fruit and require a longer baking time and reduces the chances of the sides cooking too quickly). Grease the paper in position with either butter, cooking/baking spray or try lining paste (see notes below).
Place butter, sugar, the dried fruit and water in a pan and simmer on a low-medium heat, for 20 minutes (See Photo 1). You do not want it boiling, so as the fruit absorbs the water and makes for nice soft plump fruit. Stir occasionally so that the mixture doesn't burn or stick to the bottom of the pan. (See Photo 2 and 3 below)
Remove pan from heat and pour into a mixing bowl. (See Photo 4 below). Allow the mixture to cool down. I left mine for about 40 minutes.
Pre-heat your oven 170°c/150°c Fan Oven/325°f/Gas Mark 3
Now add the beaten egg and stir in the sieved flour and the mixed spice/pumpkin spice if you are using it. (See Photo 5 above)
Make sure you mix the mixture well. (See Photo 6 below)
Turn the mixture into your lined cake tin and spread evenly. At this stage you can sprinkle demerara sugar or sugar crystals over the top of the cake. (See Photo 7 above)
Bake in the oven for approximately 1¼ hours. Check with a cocktail stick that the cake is cooked, it should come out clean of crumbs.
Remove from oven and leave in the tin to cool down for 15 mins. (See Photo 8 below)
Turn out to cool on a wire rack and remove the baking/parchment paper carefully. (See Photo 9 below).
Leave to cool before cutting & serving.

NAN'S BEST DARK FRUITCAKE:

Nan's Best Dark Fruitcake: image

Make and share this Nan's Best Dark Fruitcake: recipe from Food.com.

Provided by Tonkcats

Categories Dessert

Time 2h30m

Yield 50 serving(s)

Number Of Ingredients 18

Ingredients

3 cups seedless raisins
3 cups sultana raisins
1 cup glace cherries, chopped
1 cup dates, chopped
1 cup nuts, chopped, lightly toasted (that have been in the oven)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour
1 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup brown sugar, firmly packed
1/4 teaspoon mace
1 cup shortening
1 cup dark rum
6 eggs
1/3 cup jam (strawberry is best)
1/2 cup molasses

Steps:

With 3/4 cup of the dark rum, pour over chopped fruit and nuts. Cover and let soak for at least 48 hours. The fruit should be stirred once a day or so.
Keep remaining rum for after baking directions -- see below.
Stir flour, salt, baking soda and spices together Set aside.
In separate bowl, Cream shortening and brown sugar together till fluffy.
Add eggs and beat one at a time.
Add molasses, jam and mix well.
Blend in dry ingredients. Fold in fruit.
Prepare your round fruit cake pan by oiling and line pan with paper. Oil and flour again lightly.
Ensure the top of the paper is about 1 inch or so above the top of the pan.
Fill prepared pans 2/3 full.
Bake in a slow oven 300°F for 2 hours or so.
Place a shallow pan of hot water on the bottom rack of the oven during baking. This will ensure the cake stays moist. Remove this pan of water during the last hour of baking.
Cool completely before removing paper.
Storing and mellowing of fruit Cake: Wrap a cheese cloth that has been soaked in the remaining 1/4 cup of rum over the cake, covering it completely.
Next wrap the cake and cheesecloth in aluminum foil wrap.
Place in a cool place. Taste of cake is best when stored for 4 weeks or so! I've often brushed egg white over the cake, rolled out almond paste and laid it over the top and sides of cake. I then ice it. Everyone raves! NOTE: I've often doubled the recipe for a larger cake.