Easy Fruit and Nut Cake

December 21, 2019

Easy Fruit and Nut Cake

This Fruit Cake does not contain alcohol and yet its' texture is still wonderfully moist. Now, the reason it's often called a "Boiled" Fruit Cake, is because the brown sugar, water, butter, spices, and raisins are, in fact, "boiled". Once this boiled mixture has been left to cool to lukewarm, all that's left is to fold in the rest of the ingredients. And that's it. Then just pour the batter into your pan and bake. Now, if possible, do try to resist eating this cake right away. Although it doesn't need weeks to age, it does benefit from being stored, at least a day or two.
Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan or regular baking pan. Preheat your oven to 350 degrees F (180 degrees C). (Note: if using a dark colored pan reduce the oven temperature to 325 degrees F (160 degrees C).)

1 cup (210 grams) firmly packed brown sugar

Molases(optional) 2 tablespoons

1 cup (240 ml) water

1/4 cup (55 grams) butter, diced

1 teaspoon (2 grams) ground cinnamon

1/2 teaspoon (1 gram) ground cloves

1 teaspoon (2 grams) ground ginger

1/2 teaspoon salt

2 cups (300 grams) seedless raisins

2 large eggs, lightly beaten

1 1/2 cups (195 grams) all-purpose flour/maida

1 teaspoon (5 grams) baking soda

1 teaspoon pure vanilla extract

1 cup (150 grams) candied fruits
1 cup mixed nuts

In a large saucepan, over medium heat, bring to a boil the sugar, water, butter, spices, and raisins. Boil for five minutes, then remove from heat, and let cool till lukewarm. Stir into this mixture the lightly beaten eggs, flour, baking soda, vanilla extract and candied fruit. Pour into your prepared pan and bake for 50 - 65 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. Cover and store, if possible, for a few days before serving. This fruit cake can be frozen.

Makes one loaf.