Boiled Fruitcake With Orange Peel And Dried Fruit Recipes

BEST BOILED FRUITCAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
• Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
• Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
• Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

ORANGE DRIED-FRUIT FRUITCAKE

Steps:

• Grease and lightly flour an 8-inch fluted tube mold or, grease an 8x4x2-inch loaf pan; line pan with parchment paper, grease paper and set aside.
• Combine flour, baking powder, and baking soda; set aside.
• In a bowl beat butter with an electric mixer on medium speed for 30 seconds.
• Add the brown sugar; beat until mixture is combined.
• Add eggs, 1 at a time, beating on medium speed until combined (batter may appear curdled).
• Combine orange peel, juice, corn syrup, and vanilla.
• Add flour mixture and juice mixture alternately to butter mixture, beating on low speed after each addition just until combined.
• Combine fruits and nuts and fold into batter, spread into prepared pan.
• Bake in a 300 degree F oven about 1 hour in tube pan, about 1-1/2 hours in loaf pan, or until a wooden toothpick comes out clean.
• If necessary, cover cake with foil the last 15 to 30 minutes to prevent overbrowning.
• Cool cake in tube pan on wire rack 10 minutes.
• Remove from pan and cool thoroughly on rack. Or, thoroughly cool the cake in loaf pan on wire rack; remove from pan.
• Wrap cake in brandy- or juice- moistened 100-percent cotton cheesecloth.
• Wrap in foil.
• Store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week or as needed.
• If desired, sprinkle with pearl sugar and garnish with orange-peel curls before slicing.

BOILED FRUITCAKE (WITH ORANGE PEEL AND DRIED FRUIT)

Steps:

• Butter a 9x5x3 loaf pan.
• Preheat oven to 325 degrees Farenheit.
• In a large saucepan, boil first 12 ingredients (brown sugar, water, butter, cinnamon, cloves, ginger, salt, orange peel and dried fruits) for 5 minutes.
• Remove from heat and allow to cool to lukewarm.
• Stir in two slightly beaten eggs.
• In a separate bowl mix together flour, salt and baking soda.
• Fold wet ingredients into dry and then add vanilla.
• Pour into prepared pan and bake 45 to 60 minutes until toothpick inserted into cake comes out clean.
• Optional: While still hot, douse with alcohol.
• Wrap and store a couple of days before serving.

BOILED FRUITCAKE

Steps:

• Preheat your oven to 350f.
• Place the sugar, water, fruit, peel, glace cherries, almond, spices, soda and butter in a saucepan.
• Bring to the boil stirring constantly.
• Remove from the heat when it reaches the boil, and allow to cool for 5 minutes.
• Add the beaten egg, sifted flours and pour into a prepared tin-greased and lined 7 inch square or 8 inch round cake tin.
• Bake for 1 hour, allow to cool in the tin for 15 minutes before removing to cool on a rack.