​Boiled Fruit Cake

This is the recipe for the cake I posted last with thanks to Merran Green from DreamPot
This has been a winner with all who have tried it.

Ingredients
'The hot gooey bits' - Group 1
375g mixed dried fruit
3/4 cup brown sugar
1/4 cup water
125g butter
1 tsp mixed spice (I used 1/2 tsp of Garam masala, it was all I had)

'The rest' - Group 2
1/2 cup sherry or whatever strong liquor you have on hand (I used Whiskey liqueur - delicious)
2 lightly beaten eggs
2 tbsp marmalade
1 cup SR flour
1 cup wholemeal plain flour
1/2 tsp bicarb soda
3-4 tbsp blanched almonds to taste

Method
Combine Group 1 ingredients in saucepan, bring to the boil and simmer for 3 mins. Cool
Mix in liquor, beaten eggs and marmalade, then fold in dry ingredients.
Spoon into greased 15 cm cake tin or large loaf tin greased and lined with foil.
Cover the pan with greased foil and secure well.
Place in large DreamPot on 3-4cm trivet and carefully pour 5-6 cups of hot water around the pan to come halfway u the side of the pan. Cover with lid and bring to the boil.
Gently boil for 30-45 mins (I prefer a longer time).
Check from time to time to ensure the pot hasn't boiled dry. Then place in large DreamPot, close the outer lid and leave for 3-4 hours.
Allow to cool with the lid off before removing the pan. Allow cake to cool before turning it out.
It's a moist yummy cake.

Chook's note: this could easily be cooked in a conventional oven but you would need to keep temperatures low and cook about 2-3hours - check your stove requirements.

​Icky Sticky pudding plus ....

We have just spent time catching up with family in Perth and as is the customer we all got together and ate! Way too much of course but there were a few thibgs not to be missed Natalie's Icky Sticky Puddings and gluten free Sultana loaf. Thanks Nat!

The Puddings
* 340 gm date
* 2 tsp bicarb
* 500 ml water
Bring to the boil then cool

* 340 gm brown sugar
* 120 hm butter
* 1 tsp vanilla
* 4 eggs
* 340 g SR flour

Combine the ingredients above then add the cooled date mixture.
Bake at 150 degrees for 1 hour or for muffin size puds, bake for 25-30 mins.

Mandatory sauce to serve
* 400 gm brown sugar
* 200 ml cream
* 250 ml butter
Heat together till thick.

For gluten and lactose free version use gluten-free flour and substitute cream with coconut cream. Serve with whipped coconut cream (drain the liquid off a can of coconut cream and whip the solids). This version tastes just as yummy.

Sultana Loaf - easy peasy
Another gluten-free sweetie from Nat.

1. Soak 375 gm sultanas overnight in 400 ml apricot nectar
2. Add to 2 cups SR gluten-free to the fruit-nectar and mix.
3. Bake at 200 degree for 30-35 mins.

Spread with butter or serve as is.