SHF-Spice Up Your Life : Favourite Boiled Fruit Cake

I still remember very well when I was a kid, my grandma always made delicious fruit cake for Idul Fitri. But I never knew the recipe until now.

And a couple of weeks ago, my KBB friend, Lina, was asking the recipe of English Fruit Cake on the mailing list. Ine Sena recommended us the famous Rea's recipe. I was so curious and dared everybody in the klub to make this cake ;).

And ta raaaa I've made it.....Girls, you must try this recipe! Enjoy my fruit cake!! I love it. Thanks Rea. I just couldn't stop myself for a second bite ;). This one is as scrumptious as my grandma's.



As you know me, I'm Dita I'm a spice girl :D, so with a lil' reworked from me, I added some kind of spices (the original recipe doesn't use anykind of spices).

And it's been a long time since I participated on the last SHF event. Now, I'm going to bring this cake to Sugar High Friday - Spice Up Your Life hosted by Anita of Dessert First.

Favourite Boiled Fruit Cake
adapted from Kue Bali by Rea

Ingredients :
375g sultana, chopped
250g raisins, chopped
250g currant
75g mixed peel
75g glazed cherry, halved (dita - I couldn't find glazed cherry, so I skipped it)
75g dried pineapple, chopped
50g dried apricot, chopped
250g butter
200g dark brown sugar
125ml brandy (dita - I used pineapple juice, another juice will do. You can even use milk)
100ml water
6 eggs, lightly beaten
1 tbsp honey
2 tsp orange zest
1 tsp lemon zest
250g cake flour (dita - I use all purpose flour)
50g self-raising flour
½ tsp baking soda
(dita) 1/4 tsp ground cinnamon
(dita) 1/2 tsp ground ginger
(dita) 1/4 tsp ground clove
(dita) 1/4 tsp ground nutmeg
(dita) 1/4 cup cashew nuts for the topping



Directions:
Mix fruits, butter, brown sugar, brandy and water altogether in a large pan. Cook without boiling until sugar has dissolved. Stir frequently. Bring to boil in low heat (put the fire only bit above the minimum level) with closed lid for +/- 10 minutes. Remove from stove. Set aside and cool (dita - I let it cool overnight).

Grease and double lined a 20x20cm or Ø24cm cake tin including its all sides. Let about 5cm extra of parchment paper out from the tin level.
Add eggs, honey, lemon zest and orange zest to boiled fruit mixture, combine well. Add sifted dry ingredients. Pour in to the prepared cake tin. If you like, you could make ornaments using nuts and glazed cherry on top. Bake at 150°C for 2 ½ hours (dita - my cake only took 1 1/2 hour, depend on the pan that you use). Wrap cake with aluminium foil, let it cool.



Note : wrap around the pan with parchment paper or newspaper during baking.



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