Author Topic: Thermomix – Boiled Fruit Cake (Read 16405 times)

vltibbatts · « **on:** February 12, 2012, 08:18:48 pm »

Thermomix – Boiled Fruit Cake

This recipe is an old Australian Recipe given by my Partner’s Mother-in-Law and has been adapted from using a saucepan to boil the mixture. After mixing, you can either put it in the oven in an 16-18cm cake / or a small 2lb loaf tin, preferably lined & well greased.

Method & Ingredients:-

1.   Preheat the oven on very moderate heat to 160°C / Gas marked 3.

2.   Place 110 g of butter cubed then into the TM Bowl and melt the butter for 2-3 mins / 100°C / Speed 1.

3.   Then add the following:
•   1 TM cup of sugar
•   1 TM cup of water
•   3 TM cups of dried mixed fruit / crystallised ginger
•   1 tsp of ground nutmeg
•   1 tsp of bicarbonate of soda

4.   Set to lid-lock / 5 mins / 50°C / Reverse Blade / Speed 1

5.   If you are using Crystallised Ginger, whiz mixture on speed 8, until smooth.

6.   Allow to cool where you can prepare the balance of the ingredients:
•   1 egg, beaten
•   TM cup of plain flour (sifted)
•   1TM of self-raising flour (sifted)

7.   Add the rest of the ingredients.

8.   Set the speed dial to lock, set the timer for 2 minutes / Reverse Blade / Speed 3 to fold the mixture together.

9.   NB: If you are making the ginger cake, because the mixture is smooth, whiz on speed ie: speed 8 for 20 secs.

10.   Remove the TM and pour the cake mixture into the greased baking tin.

11.   Place it in the oven and allow the cake to bake for 75 minutes.

members' comments

cookie - I made this using the MC as the cup. It made quite a small cake. It is quite dark but that would be the carb soda. I think it took about 45-50 minutes in my oven. It's a really nice recipe.

melconyers - I must say it is perfect. I will be using this recipe every time I want to make a fruit cake. Thanks for sharing!

mab19 - although it is a small cake it's very nice.

CarolineW - I made this using the mc as the measure and made a double quantity of the mix which made a normal size fruit cake. I used spelt flour, Gogi berries, apricots, dates, raisins and walnuts. A little slice of heaven! This is a recipe that will be a fixture.

judydawn · « **Reply #1 on:** February 12, 2012, 10:50:01 pm »

Wow Lucy, 3 postings and 2 of them are recipes - thank you. Why not pop over to Introduce Yourself so that we can formally welcome you to the forum.

cookie1 · « **Reply #2 on:** February 13, 2012, 12:20:12 am »

I like the look of that cake. If you have ginger in it, then all the fruit is pulverised when yoou blitz the ginger etc, is that correct?

vltibbatts · « **Reply #3 on:** February 13, 2012, 01:15:20 pm »

Hiya

Thank you for your quick responses. I've been using crystalised ginger that comes in cubes. Unfortunately they don't melt so I had to give it whiz to smoothen the mixture.

It is ever so nice. If only my sister living in NZ could come over - she was known as the ginger cake thief in our family as it tastes exactly how my Mum used to make it

x

achookwoman · « **Reply #4 on:** February 13, 2012, 11:06:25 pm »

Lucy, this looks good. Is it very sweet?

cookie1 · « **Reply #5 on:** February 14, 2012, 01:28:51 am »

Chookie with all that fruit you could probably reduce the sugar. I intend to make it some time so will try.

vltibbatts · « **Reply #6 on:** February 17, 2012, 12:52:20 pm »

Hiya

I prefer a Spicy Ginger Cake, similar to how the Jamacians make theirs. For the recipe above, the Crystalised Stem Ginger available in our local supermarket (Tesco) comes in 200g packets.

x

cookie1 · « **Reply #7 on:** February 28, 2012, 03:36:56 am »

I was just about to give this a try but I have a question. In the recipe you say TM cup. By this do you mean the little cup on the top of the lid? So therefore you're using this to measure the ingredients, or do you mean a normal cup measurement.
I'll delay making this until I hear from you.

cookie1 · « **Reply #8 on:** March 03, 2012, 06:52:31 am »

Does anyone have any thoughts on this please? I may just give it a go and see what happens. I can always put custard on it and if it's really bad put brandy custard over it.

judydawn · « **Reply #9 on:** March 03, 2012, 10:08:24 am »

It does sound like the measuring cup Cookie, the quantities seem low though don't they? Give it a go, I'm sure that's what it is.

cookie1 · « **Reply #10 on:** March 03, 2012, 10:52:58 am »

Well I made this using the MC as the cup. It made quite a small cake. It is quite dark but that would be the carb soda. I haven't tasted it yet. Will post a photo if I can get to it before the vultures at supper tonight. (DD and DH)

Cornish Cream · « **Reply #11 on:** March 03, 2012, 11:04:41 am »

Glad to hear that it worked Cookie.For such a small cake did it take the full 75 minutes to cook.

cookie1 · « **Reply #12 on:** March 04, 2012, 06:08:24 am »

No CC. I think it took about 45-50 in my oven.

Cornish Cream · « **Reply #13 on:** March 04, 2012, 11:17:37 am »

Quote from: cookie1 on March 04, 2012, 06:08:24 am

No CC. I think it took about 45-50 in my oven.

Thanks Cookie

melconyers · « **Reply #14 on:** June 26, 2012, 03:13:52 am »

I just made this cake today and I must say it is perfect. I will be using this recipe everytime I want to make a fruit cake. Thanks for sharing!

Author Topic: Thermomix – Boiled Fruit Cake (Read 16405 times)

vltibbatts

Thermomix – Boiled Fruit Cake

judydawn

Re: Thermomix – Boiled Fruit Cake

cookie1

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vltibbatts

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achookwoman

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cookie1

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vltibbatts

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cookie1

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cookie1

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judydawn

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cookie1

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Cornish Cream

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cookie1

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Cornish Cream

Re: Thermomix – Boiled Fruit Cake

melconyers

Re: Thermomix – Boiled Fruit Cake