Peek’s Boily Bake Cake
Oct 8th 2007MargeAfters & Food & Recipes
(Sent in by a super tog!) … and as she says herself: “It does sound odd, bunging it all in a saucepan first but it does work, and I use this recipe for my christmas cake every year, as it comes out quite moist.” I say, we all love a fruit cake! So gowan, do the peek’s boily bake cake!
Ingredients:
- 100gm/4oz Margarine
- 175gm/6oz Dark Brown Sugar
- 175gm/6oz Currants
- 175gm/6oz Sultanas or Raisins
- 50gm/2oz Chopped Peel
- 50gm/2oz Chopped Cherries (optional)
- 200ml/8 fl oz water
- 2 Beaten Eggs
- 1 Level tsp of Bicarbonate of Soda
- 1 Heaped tsp Mixed Spice
- 100gm/4oz Plain Flour
- 100gm/4oz Self Raising Flour
- Pinch of Salt
Method:
- Place margarine, sugar, currants, sultanas, peel , cherries, water, bicarb and mixed spice in a pan.
- Bring to the boil and simmer for 1 minute, then pour into large mixing bowl.
- Allow to cool
- Line an 18cm/7″ square or round tin.
- Add the eggs, flour and salt to the mixture, mixing well, then pour into the tin.
- Bake in the centre of the oven Gas 4 /350 degrees F, or 180 degrees C for 1 hour 15 mins to 1 hour 30m mins.
