Wednesday, 12 July 2017

Marlene’s Milky Boiled Fruit Cake

Here is yet another different Boiled Cake recipe that a Bridge friend passed to me. Over the last two or three years she has given me several recipes, that her Mum made. Marlene, from Falmouth is in her 80s, so you can work out old this is. I had never seen a Boiled Cake using Condensed Milk either. You will notice there is no added sugar, but the sweetened milk is plenty enough. No tin size was given to me, just “large”, so I used a 9” tin, although if you would like a deeper cake use a 8”.

Grease and line a 9” spring form cake tin. Preheat your fan oven to 140C.

10 oz Plain Flour
1 lb dried mixed fruit
10 oz butter [the original said use marg]
spice [nothing specific to go on, but I used a teaspoon mixed spice]
tin of sweetened Condensed Milk [397gr] 
½ pint water
1 large egg
1½ teaspoons baking powder

In a large saucepan, place the milk and butter then heat until the fat has melted, then add the fruit and spice and bring to the boil. Leave to cool for a while then add the flour, egg, baking powder and water. Mix well and tip into your prepared tin.

Bake for 1½ hours.  I turned the oven down to 130C after the first hour. Just lovely, as I expected. So moist and a lovely flavour.

1 comment:

  1. i have made this cake several times now - it seems to have become THE cake of the household - everyone, and I mean everyone (including those who would never normally touch a fruit cake) absolutely love it. It is incredibaly moorish and nothing like a dry fruit cake. i did make it with some leftover dried cranberries one time and this made it even more moist juicy and tasty and the cranberries shone out like little jewels. However after seeing the price of cranberries this week i have had to revert back to regular mixed fruit - still great though xx