So I hope you survived? It is
all over for another year and I am certainly hoping that 2016 will not pass at
such a pace as did 2015.
I sometimes wonder if my
thoughts and conviction to food is replicated in other people. Surely you must
crave for something sometimes whether it is chocolate or a particular dish that
has either been invoked by an incident or even a childhood memory. So it must
be - there I was thinking about Christmas and I hadn’t made the customary cake.
Well it always lingers on and on and in the end you can’t even give it away.
Yes I know you can store it commit it to the freezer but in the end there it
is. A bought one is never the same and really doesn’t have that lovely
Christmas smell that wafts through the house.
Pondering and wanting to make
a cake I dug out my trusted cookery recipe book that I have had for more than
50 years and there was a gem i hadn’t made for almost as long I am sure. Would
it work and what would it be like – only one way to fine out and so I did.
A joy, a moist scrummy
unfussy fruit cake not quite as rich as a classic Christmas cake but if I had
plugged it with alcohol I am sure it would have come up to the mark. This
recipe employs what is known in cooking terms the boiling method – do try it i
am sure you will not be disappointed.
Boiled Fruit Cake
2ozs chopped Glace Cherries
½ pt Water
10ozs Margarine
8ozs Currants
8ozs Sultanas
4ozs chopped Peel
1 lge can Condensed Milk
10oz Plain Flour
¾ level tsp Bicarb
Pinch of Salt
- Place Cherries, Water, Margarine, Fruit, Milk in a saucepan and
bring to the boil
- Simmer gently fro 3 mins then leave to cool
- Add Flour, Bicarb, Salt and beat well
- Pour into a lines greased 8” tin
- Bake in oven 160C for about 3 hours – check with skewer after 2 ½ hours.
Cool for at least 5 minutes before turning out.
N.B. You can put Almonds on
the top before baking if you like.
