Sunday, August 5, 2007

Favourite Boiled FruitCake

I always love FruitCake!! I still remember very well when my Dad came back from his meeting or seminar in Jakarta (I was living in Malang, East Java on that time), he always brought a special fruitcake from the cakeshop in Blok-M (too bad, when I finally moved to Jakarta that cakeshop was no longer there and nobody knows where it had been moved :-(( ). I've been looking for this fruitcake recipe since then and the funny thing is I found it in one of my old cake recipes ( I bought the book on '92 or '93). SO, when my parents called me and said that they are coming on Friday (last weekend), I knew that I want to make this fruitcake as their welcome cake hehehehe.

I made the boiled ingredients on Thursday night as I got home from my IELTS course, let it cool overnight. The next very morning, 4.30am, I started to combine the whole ingredients and baked it for 21/2 hours. It's so easy to make and you'll need just to put a LARGE dosage of PATIENCE ;p. Here is the recipe, I copied it from Cake dan Kue Iris by Femina Groups (A Translation from Cakes and Slices from AWP).

Favourite Boiled Fruit Cake

375g sultana, chopped
250g raisins, chopped
250g currant
75g mixed peel
75g glazed cherry, halved
75g dried pineapple, chopped
50g dried apricot, chopped
250g butter
200g dark brown sugar
125ml brandy
100ml water
6 eggs, lightly beaten
1 tbsp honey
2 tsp orange zest
1 tsp lemon zest
250g cake flour*
50g self-raising flour
½ tsp baking soda

Mix fruits, butter, brown sugar, brandy and water altogether in a large pan. Cook without boiling until sugar has dissolved. Stir frequently. Bring to boil in low heat (put the fire only bit above the minimum level) with closed lid for +/- 10 minutes. Remove from stove. Set aside and cool.
Grease and double lined a 20x20cm or Ø24cm cake tin including its all sides. Let about 5cm extra of parchment paper out from the tin level.
Add eggs, honey, lemon zest and orange zest to boiled fruit mixture, combine well. Add sifted dry ingredients. Pour in to the prepared cake tin. If you like, you could make ornaments using nuts and glazed cherry on top. Bake at 150°C for 2 ½ hours. Wrap cake with aluminium foil, let it cool.
Okie dokie, when you read this sentences, it means that you have read the recipe above ;). I just want to tell you that The result was GREAT!! All of us just couldn't stop ourselves for second oops third oh NO...fourth helping for this fruitcake! The taste is nearly the same like the old fruitcake from the Jakarta's "cakeshop-only-GOD-knows where is it now" I ate before. But dad proclaimed that mine is much better hehehehe.... Thanks Dad... This cake is made with L.O.V.E from me to you and MUM....


  1. naah... ini niiiiih.... kalu daku ke bali lagi order satu ya say, tp g pake brandy...:d deuh... sampe ngacai begenee...

  2. Bisa dipesan kok mbak.. nanti aku ganti brandy dengan juice buah. Rasanya tetep mantebbbbbbgh tuh. Btw, fruitcake ini bisa dikirim loh..cuma ongkir ke papua berapa yah? hehehe...

  3. Rea, aku mau nyoba nih. Itu ditutup alu foilnya setelah matang atau sebelum dimasukin ke oven ya?


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