Rubys Boiled Fruitcake 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.

FABULOUS BOILED FRUITCAKE

Steps:

• Place the sugar, water,margarine, bicarbonate of soda and dried fruit in a medium saucepan and slowly bring to the boil. As soon as it starts to boil, remove and leave to completely cool.
• Add the well beaten egg, mixed spice, pinch of salt, and the flour; mix well.
• Line a 9-inch cake tin. Cook at approximately 170°C for about an hour to an hour and a quarter.
• To stop it drying out while cooling, it's advisable to drape a clean tea towel over the cake after about half an hour.
• NB - if you are in a hurry for the fruit to cool - place saucepan in some cold water in the sink, iit will cool in under half the time.

BOILED FRUIT CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5 inch loaf pan, and line with parchment paper or aluminum foil.
• Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil gently for about 10 minutes. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled mixture, and stir until well blended. Mix in the eggs. Pour into the greased loaf pan.
• Bake for 90 minutes in the preheated oven, until a skewer or knife inserted into the top comes out clean. Cool cake in the pan for at least 10 minutes before removing.

RUBY'S FRUITCAKE COOKIES

Steps:

• (This is the labor intensive part, but gives the best result). Cut into small pieces (quartered or smaller but still distinct pieces) the candied fruit and dates; and chop the pecans.
• Preheat oven to 250 degrees F.
• In a separate bowl, combine flour and spices.
• In a very large mixing bowl, cream butter& sugar.
• Add eggs one at a time.
• Add milk and Bourbon.
• Add the flour and spices mixture.
• Fold in fruit& nuts.
• (Messy, but this is easier done by hand).
• Drop by approximately 1 Tsp amounts onto a cookie sheet.
• They don't spread very much, so can be placed closely together.
• I can usually get about 30 on one cookie sheet.
• Bake each batch for 20-30 minutes.
• They should be slightly browned, firm but not hard.
• Be careful not to over bake.

BOILED FRUITCAKE

Steps:

• Set oven to Gas Mark 3, 170°C, 325°F.
• Put fruit, water, sugar and margarine into a large saucepan, boil and cool.
• In a separate bowl mix together the flour, mixed spice, cinnamon and baking powder and then sieve into the saucepan.
• Beat the egg and add to the saucepan.
• Fold the mixture together.
• Put into 8 inch lined circular tin.
• Cook for 1 to 1/2 hours. If needed cook for a further 15 minutes at gas mark 2.

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.

BOILED FRUIT CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Melt the sugar, butter and 225ml water in a large saucepan. Once melted, add the raisins, sultanas, currants and mixed peel. Bring to a gentle boil, and stirring occasionally, cook until reduced and softened, around 10-15 mins. Remove from the heat and leave to cool to room temperature.
• Tip the flour, mixed spice, bicarbonate of soda and a pinch of salt into a large bowl. Add the cooled fruit mixture and stir, then add the eggs and mix to combine. Bake for 45-55 mins until dark brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Cut into slices to serve.

BOILED FRUITCAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line one 8x3 inch round cake tin with parchment paper.
• In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice, and baking soda. Bring to a boil, and simmer for 5 minutes. Let the mixture cool to room temperature.
• Stir in flour and eggs. Pour 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 to cool in the tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool completely. Cake can be stored for up to 6 months wrapped in foil and in an airtight tin.

RUBY'S BOILED FRUITCAKE

Steps:

• Mix together in cooking pan oleo, cinnamon, cloves, salt, raisins and fruit and nuts. Put all ingredients on stove and let come to boil. Set aside to cool.
• When lukewarm, add flour, soda and lemon extract.
• Bake in 9-inch square pan at 350 degrees for 45 minutes. No need to frost. Tastes better if allowed to set 24 hours.