White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 1 Cup Chelsea White Sugar
- 450g Can crushed Pineapple
- 500g Mixed Dried Fruit
- 1 Teaspoon Bicarbonate of Soda
- 1 Teaspoon Mixed Spice
- 125g Butter
- 1 Cup Self-Raising Flour
- 1 Cup Plain Flour
- 2 Eggs Beaten
Chelsea Products in Recipe
Reviews
3
What did you think of this recipe?
Juliette
This is a great recipe and It makes a great fruit cake. This is my go to recipe for fruit cake.
5
Geoff
This seemed easy. I turned the heat down to the lowest possible setting and the cake cooked through in just over an hour. After cooling as instructed, I ran a knife around the edge of the saucepan (with some difficulty) and turned the cake out on to a cake rack. The bottom crumbled away as it came out, and left a layer of broken cake covered charcoal over the bottom of the pan. Ok, the cake cleaned up and even if it looks a little rustic, tastes fine. However, I cannot recommend this recipe. I have followed similar boiled fruitcake recipes but all have been cooked in an oven with a greased or silicon cake tin.
1
Sue Parker
Is there a oven temperature for the boiled fruit cake ? Please
2
Method
Put the Chelsea White Sugar, pineapple with its juice, mixed fruit, soda, spice and butter into a 4 litre saucepan, bring the mixture to the boil, and boil for 2 minutes.
Cool it completely. Sift flour, stir it into the cold fruit mixture, and stir in the beaten egg.
Cover the saucepan with the lid, vent open, and cook the cake on very low heat for about 1 hour, or until a fine skewer inserted into the centre comes out clean.
Remove the lid, and cool the cake in the saucepan for 10 mins before turning out onto a rack.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
3
What did you think of this recipe?
Juliette
This is a great recipe and It makes a great fruit cake. This is my go to recipe for fruit cake.
5
Geoff
This seemed easy. I turned the heat down to the lowest possible setting and the cake cooked through in just over an hour. After cooling as instructed, I ran a knife around the edge of the saucepan (with some difficulty) and turned the cake out on to a cake rack. The bottom crumbled away as it came out, and left a layer of broken cake covered charcoal over the bottom of the pan. Ok, the cake cleaned up and even if it looks a little rustic, tastes fine. However, I cannot recommend this recipe. I have followed similar boiled fruitcake recipes but all have been cooked in an oven with a greased or silicon cake tin.
1
Sue Parker
Is there a oven temperature for the boiled fruit cake ? Please
2
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
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ingredients
- 200g butter
- 1 cup Chelsea White Sugar
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- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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