Grandma's Boiled/Baked Fruit Cake
Try this Grandma's Boiled/Baked Fruit Cake recipe, or contribute your own.
Try this Grandma's Boiled/Baked Fruit Cake recipe, or contribute your own.
- Carbohydrate 473.49770007741 g
- Cholesterol 278.55 mg
- Fat 108.001100000994 g
- Fiber 41.2080009678573 g
- Protein 43.665600010479 g
- Saturated Fat 66.0902800001572 g
- Serving Size 1 1 Serving (1753g)
- Sodium 58297.7653381651 mg
- Sugar 432.289699109553 g
- Trans Fat 8.43999000032971 g
- Calories 2916 calories
Step-by-step
- Put two cups of any mixed fruit and crushed pineapple into a saucepan with 4 ounces of butter and cup sugar and 1 cup of boiling water. Bring to boil and boil for two minutes.
- Take off stove and add 1 teaspoon carb soda. Allow to cool, then add 1 cup each of plain and S.R. flour and 2 beaten eggs and 1 teaspoon mixed spice.
- Preheat oven 160C.
- Pour into a prepared cake tin and bake for 40 minutes or until the top is golden.
- Remove from oven, cover with foil and bake for a further 10 - 20 minutes.
- For about an hour
Limited pantry staples often demand methods that maximize flavor without requiring expensive specialty ingredients or extensive preparation time. This particular style bypasses the traditional multi-week soaking process by utilizing a stovetop simmer to plump dried fruit rapidly in water before baking. Careful temperature control and basic pan preparation ensure the resulting structure supports the heavy fruit load.
- Boil the mixed fruit, crushed pineapple, butter, sugar, and water mixture for exactly two minutes to soften the fruit efficiently and dissolve the sugar crystals completely.
- Stir the teaspoon of bi-carb soda into the hot fruit mixture off the heat, watching for the characteristic foaming reaction that tenderizes the crumb.
- Cool the boiled fruit base completely before adding the beaten eggs to prevent premature protein coagulation.
- Bake the batter at 160 degrees Celsius in a standard prepared cake tin, monitoring the top surface until it turns golden.
- Cover the tin with aluminum foil after the initial 40 minutes of baking to protect the exterior while the interior finishes cooking through for another 10 to 20 minutes.
Dense fruit cakes develop deeper complexity on the second day as moisture redistributes evenly throughout the crumb. Store the cooled loaf wrapped tightly in parchment paper and foil at room temperature.
