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Fruit
cake is the traditional British Christmas Cake that is full of fruits
and nuts, laced with alcohol (usually brandy), and covered with
marzipan and royal icing. The problem with making a regular fruit cake
is that it needs time to age so it has to be made well in advance of Christmas. Luckily, there is a much simpler version
for the last minute baker, and it is called a Boiled Fruitcake
(also known as a War Cake or Bachelor's Cake). Of
course, it still has all the necessary fruit cake ingredients, like
candied fruits, dried fruits and spices, yet it is very easy to make
and can be eaten right away. It contains no alcohol yet its' texture
is still very light and moist. Now, as the name implies, the brown
sugar, water, butter, spices, and the dried fruit are, in fact,
"boiled". Once this boiled mixture has been left to cool, the next
step is to stir in the baking soda, flour, vanilla extract, and
candied fruit (no eggs). And that's it. Just pour the batter into the
pan and bake. Now, if possible, do try to resist eating this cake
right away. Although it does not need weeks to age, it does benefit
from being stored, at least a day or two.
A few things about this
recipe are worth mentioning. I have used a combination of
raisins, dried cranberries, and dried cherries as I like raisins only
in small quantities. However, for the raisin lover, you may want
to follow the original recipe which called for 2 cups or 250 grams of
raisins (no cranberries or cherries). Spices can also be
adjusted to your taste, adding more or less of each. Finally, if
you are an avid fan of fruit cakes and want to make them during the
rest of the year, it might be a good idea to pick up extra candied
fruit during the holiday season as it is very hard to find
during the rest of the year. |
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