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This
is actually a Boiled fruit cake for desert adventures.
Kelly Hoffmeister made a double batch of this case for
the desert trip, and it fed 6 people for 2 weeks,
(carefully rationed). It is quick and easy to make,
and quite delicious.
I think the recipe originally came from the CWA, thank
you!
Ingredients
450g can of crushed pineapple and juice
500 g mixed dried fruit
1 Tablespoon sherry or rum
1 250 ml cup of brown sugar
1 teaspoon vanilla essence
125 g butter
1 cup plain flour
1 cup self raising flour
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
2 eggs, lightly beaten.
Recommended: a generous handful of almonds.
Method
Pre-heat the oven to 180 deg. Celsius. Grease a 20 cm
Cake pan.
Place the crushed pineapple and juice, Dried fruit,
Sherry (or rum), brown sugar, Vanilla essence, and
butter into saucepan and cook on a medium heat
for six minutes or until the mixture is bubbly.
Remove from heat and allow th mixture to stand until
cool.
Fold the flours, mixed spice, bicarbonate of soda and
th lightly beaten eggs into the cool mixture.
Pour the mixture into the prepared pan.
Lay the almonds on top of the mixture ... so you
don't need an icing!
Bake for 60-90 minutes, then test with a skewer. It
should be moist, but not sticky.
Remove from the oven and allow the cake to cool
slightly before turning it onto a wire rack to cool
properly.
You cn make a bigger cake by doubling the ingredients
and using bigger cake tin. The bigger cake will
take about 20 minutes longer to cook, and test it with
a skewer before removing it from the oven.
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