I was talking to my daughter the other day about a Christmas in July function at her work. We talked about the range of food that was brought in by colleagues. There was the Christmas cake  which is very much the traditional ‘cold weather’ Christmas food and mini pavlovas which are definitely more Aussie Christmas food.

I often wonder why we feel the need to do Christmas in July? Why is it that we still associate Christmas with snow and cold weather? Why is it that when it comes to the real Christmas we are not allowed to call it Christmas any more for fear of offending someone and yet in July we can?

Sometimes I think the world has gone mad!

But anyway, this post is supposed to be about Boiled Fruit Cake. I actually use this recipe to make small cakes at Christmas time to give away as gifts.

But the recipe also makes a great large cake and is very easy to make. It would be a great addition to your next Christmas in July function. It is actually one from Mum’s Recipe Book so it is well tested!

You Will Need:

125 grams butter

1 cup sugar

1 cup water

1 level teaspoon mixed spice or cinnamon

1/2 teaspoon nutmeg

700 g mixed fruit

2 level teaspoons of bicarbonate of soda

4 tablespoons brandy or sherry

1 beaten egg

1 cup Plain Flour

1 cup Self Raising Flour

Method:

 I soak the fruit in the brandy or sherry overnight before making this cake. You don’t have to do this but I believe that it adds to the rich flavour.

Place the butter, sugar, water, fruit, spices and bicarb into a large saucepan and bring to the boil. Boil gently for 8-10 minutes. Leave until cold (almost cold is OK).

Add the egg and flours to the mixture and mix in well. 

Place into a greased, paper lined 20 cm (8 inch) cake tin and bake at 140-150 C for 2-2.5 hours. 

Once cooked, sprinkle over with extra brandy or sherry and wrap the whole cake and tin in paper to cool over night. 

At Christmas time I make 3 times the quantity and it gives me 17 small cakes. I make some round and some loaf shape. These small cakes take just over an hour to cook and you can cook at 160 C. There is no need to line the small tins with paper, just make sure they are well greased. 

Enjoy!

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Until next time,

 

Gillian (and Andrew)