Boiled Fruitcake – Thermomix method
Makes one 15 cm round cake or 13 cm square cake
- Prep Time: 50 minutes including cooling
- Cook Time: 60 minutes
- Total Time: 1 hour 50 minuets
- Yield: 8 slices
Ingredients
Peel of one lemon, white part only
40 g light brown sugar
60 g seedless raisins
50 g currents
40 g sultanas
120 g unsalted butter, diced
1/2 tsp bicarbonate of soda
1/2 tsp ground mix spice
50 g sherry
40 g water
1 egg
140 g plain flour
1 tsp baking powder
15–20 nuts to decorate (pecans, walnut halves, blanched almonds)
1 tbsp smooth apricot jam for glazing once baked
Instructions
Preheat oven to 150°C non-fan (130 °C fan-forced).
Grease and line13 cm square tin or 15 cm round tin and set aside.
Place sugar and lemon peel into mixing bowl, mill 5 sec/speed 10.
Add dried fruits, unsalted butter, bicarb, spice mix, sherry and water. Cook 10 mins 100 C/Reverse/speed 1.
Allow to cool in the bowl for 30-40 minutes (I put the bowl in the fridge. I have forgotten about it often. I once left it the for a few days and all was good well. The flavour was wonderfully enhanced with the extra soaking time.)
When the mixture is cool add flour and egg, mix 15 sec / reverse /speed 3.
Pour into prepared tin and level. Decorate the top with nuts.
Place in preheated oven and bake 50 -60 minutes. Check after 45 minutes.
The cake is cooked when a skewer inserted into the centre of the cake comes out clean.
Brush top with a little apricot jam to glaze top while still in tin and cake is hot. Cool in the cake tin for 15 minutes then turn onto a rack to completely cool.
Keywords: Thermomix fruitcake, traditional fruitcake, boilded fruitcake, small batch cooking, Christmas cake -Thermomix
Find it online: https://carolinerowe.com/boiled-fruitcake/