On the fourth day of Christmas, my true love gave to me…four colly birds! Did you know it was ‘colly’ birds? I always thought it was ‘calling’ birds. Apparently, the word ‘colly’ means ‘black as coal’ and colly birds are actually blackbirds. Learn something new hey…
Anyway, today’s post has nothing to do with birds and everything to do with cake…one of my favourite things in this world.
This cake is quick and easy to make and has a lovely gingerbread flavour, thanks to the dried ginger. The only thing I thought it was lacking was some glace cherries, but that’s a personal preference, because I love them. Next time I make this, I’ll chuck a handful of the cherries in too.
I used a combination of sugars because I ran out of brown sugar. The amounts in the recipe below are what I used.
Boil and Bake Fruit Cake
130g brown sugar
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp bicarb soda
1 cup (250ml) water
2 eggs, lightly beaten
300g plain flour
2 tsp baking powder
In a saucepan, combine all ingredients except eggs, flour and baking powder. Cook over medium heat until mixture boils, stirring often. Remove from heat and allow to cool.
While the mixture is cooling, grease and line a 23cm cake tin. Put the oven on to preheat at 180°C (360°F).
Beat eggs into mixture until well combined. Sift flour and baking powder together, then beat into mixture until nice and even. Pour mixture into tin and spread out with a spatula to evenly fill tin. Bake for 1hr – 1hr 15 mins, until skewer comes out clean.
Cool in tin on wire rack. Turn out cake when cold.
The cake will keep for at least a few days, wrapped in cling film or stored in a cake tin. It also freezes and defrosts without a problem.