“Cut and Come Again” Farmhouse Fruit Cake
Print recipe
| Serves | 16 slices |
| Prep time | 30 minutes |
| Cook time | 2 hours |
| Total time | 2 hours, 30 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Side Dish, Snack |
| Misc | Child Friendly, Serve Cold |
| Occasion | Birthday Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen Burns-Booth |
"Cut and Come Again" Farmhouse Fruit Cake - A modern take on my maternal grandmother's boiled fruit cake recipe. My recipe uses Doves Farm White Rye flour, which is lower in gluten than normal wheat flour.
Ingredients
Initial Boiled Cake Mixture
- 225g butter
- 300ml water
- 2 teaspoons mixed spice
- 450g mixed fruit and peel
- 115g brown sugar
Dry Cake Mixture
- 2 free-range eggs, beaten
- 50g chopped mixed nuts (I used walnuts and almonds)
- 115g chopped glace cherries
- 1 teaspoon baking powder
- 275g Doves Farm Organic White Rye Flour
Topping
- 50g flaked almonds
- 1 tablespoon Demerara sugar
Note
"Cut and Come Again" Farmhouse Fruit Cake - A modern take on my maternal grandmother's boiled fruit cake recipe. My recipe uses Doves Farm White Rye flour, which is lower in gluten than normal wheat flour.
Directions
| Step 1 | Place all of the ingredients from Initial Boiled Cake Mixture list into a saucepan and heat them together over a low heat, stirring all the time until the butter has melted and the sugar has dissolved. Set to one side to cool for at least 15 to 20 minutes. |
| Step 2 | Pre-heat the oven to 160C/325F/Gas mark 3 and grease and line a large cake tin. I used a 25cm/12" cake tin, you can also use a large roasting tin too. |
| Step 3 | Add the cherries to the flour and baking powder and mix them to coat them in flour. Add the flour and cherry mixture to the cooled fruit mixture, along with the chopped nuts and beaten eggs. Mix well with a wooden spoon. |
| Step 4 | Pour or spoon the mixture into the prepared cake tin, then scatter the flaked almonds over the top with the Demerara sugar and bake for 2hrs in pre-heated oven, checking after an hour and half. |
| Step 5 | Once the cake is cooked, remove it from the oven, allow to cool for a few minutes in the tin before removing it from the tin and placing the cake onto a wire cooling rack - allow to go cold before slicing and serving. |
| Step 6 | Store the cake in an airtight tin for up to 2 weeks. |
