Traditional South African Boiled Fruit Cake
Ingredients:
.Fruit Base: 1 kg mixed dried fruit (sultanas, raisins, currants), 100g glazed cherries (halved), 100g mixed citrus peel, and 75g chopped dates.
.Boiling Liquid: 250g butter, 1 cup brown or treacle sugar, 1 cup water (or Rooibos tea for a local twist), and 1 tsp bicarbonate of soda.
.Dry Ingredients: 2 cups cake flour, 1 tsp baking powder, ½ tsp salt, and 1 tsp mixed spice (cinnamon, ginger, nutmeg).
.Binding & Booze: 3 large beaten eggs, and ½ cup Brandy or Sherry (plus extra for "feeding").
Instructions:
1. Boil: In a large heavy-based saucepan, combine the fruit, sugar, butter, and water. Bring to a gentle boil, then simmer for 5–10 minutes.
2. Cool: Remove from heat and stir in the bicarbonate of soda (it will froth). Let the mixture cool to room temperature.
3. Mix: Stir in the beaten eggs. Fold in the sifted flour, baking powder, salt, and spices until just combined.
4. Bake: Pour into a deep 20cm round tin lined with at least two layers of baking paper. Bake at 150°C (300°F) for approximately 2 to 2.5 hours.
5. Feed: While the cake is still warm, poke small holes with a skewer and drizzle over 2–3 tablespoons of brandy.
6. Mature: Wrap tightly in foil and store in an airtight container. For the best flavor, "feed" it with a tablespoon of brandy once a week leading up to Christmas.
Preparation Tips:
.Lining the Tin: Use multiple layers of brown paper or baking parchment to insulate the cake during its long, slow bake and prevent the edges from burning.
.Alcohol-Free: For a non-alcoholic version, replace the brandy with strong Rooibos tea or orange juice.
.Decoration: Top with blanched almonds and cherries before baking, or cover with marzipan and white royal icing a few days before serving.
Ingredients:
.Fruit Base: 1 kg mixed dried fruit (sultanas, raisins, currants), 100g glazed cherries (halved), 100g mixed citrus peel, and 75g chopped dates.
.Boiling Liquid: 250g butter, 1 cup brown or treacle sugar, 1 cup water (or Rooibos tea for a local twist), and 1 tsp bicarbonate of soda.
.Dry Ingredients: 2 cups cake flour, 1 tsp baking powder, ½ tsp salt, and 1 tsp mixed spice (cinnamon, ginger, nutmeg).
.Binding & Booze: 3 large beaten eggs, and ½ cup Brandy or Sherry (plus extra for "feeding").
Instructions:
1. Boil: In a large heavy-based saucepan, combine the fruit, sugar, butter, and water. Bring to a gentle boil, then simmer for 5–10 minutes.
2. Cool: Remove from heat and stir in the bicarbonate of soda (it will froth). Let the mixture cool to room temperature.
3. Mix: Stir in the beaten eggs. Fold in the sifted flour, baking powder, salt, and spices until just combined.
4. Bake: Pour into a deep 20cm round tin lined with at least two layers of baking paper. Bake at 150°C (300°F) for approximately 2 to 2.5 hours.
5. Feed: While the cake is still warm, poke small holes with a skewer and drizzle over 2–3 tablespoons of brandy.
6. Mature: Wrap tightly in foil and store in an airtight container. For the best flavor, "feed" it with a tablespoon of brandy once a week leading up to Christmas.
Preparation Tips:
.Lining the Tin: Use multiple layers of brown paper or baking parchment to insulate the cake during its long, slow bake and prevent the edges from burning.
.Alcohol-Free: For a non-alcoholic version, replace the brandy with strong Rooibos tea or orange juice.
.Decoration: Top with blanched almonds and cherries before baking, or cover with marzipan and white royal icing a few days before serving.
Traditional South African Boiled Fruit Cake
Ingredients:
.Fruit Base: 1 kg mixed dried fruit (sultanas, raisins, currants), 100g glazed cherries (halved), 100g mixed citrus peel, and 75g chopped dates.
.Boiling Liquid: 250g butter, 1 cup brown or treacle sugar, 1 cup water (or Rooibos tea for a local twist), and 1 tsp bicarbonate of soda.
.Dry Ingredients: 2 cups cake flour, 1 tsp baking powder, ½ tsp salt, and 1 tsp mixed spice (cinnamon, ginger, nutmeg).
.Binding & Booze: 3 large beaten eggs, and ½ cup Brandy or Sherry (plus extra for "feeding").
Instructions:
1. Boil: In a large heavy-based saucepan, combine the fruit, sugar, butter, and water. Bring to a gentle boil, then simmer for 5–10 minutes.
2. Cool: Remove from heat and stir in the bicarbonate of soda (it will froth). Let the mixture cool to room temperature.
3. Mix: Stir in the beaten eggs. Fold in the sifted flour, baking powder, salt, and spices until just combined.
4. Bake: Pour into a deep 20cm round tin lined with at least two layers of baking paper. Bake at 150°C (300°F) for approximately 2 to 2.5 hours.
5. Feed: While the cake is still warm, poke small holes with a skewer and drizzle over 2–3 tablespoons of brandy.
6. Mature: Wrap tightly in foil and store in an airtight container. For the best flavor, "feed" it with a tablespoon of brandy once a week leading up to Christmas.
Preparation Tips:
.Lining the Tin: Use multiple layers of brown paper or baking parchment to insulate the cake during its long, slow bake and prevent the edges from burning.
.Alcohol-Free: For a non-alcoholic version, replace the brandy with strong Rooibos tea or orange juice.
.Decoration: Top with blanched almonds and cherries before baking, or cover with marzipan and white royal icing a few days before serving.
