Boiled cake

In our house, there is a ritual that happens around Christmas, when my daughters come home, go through the cupboards, and accusingly wave bars of chocolate at me with one square eaten.

Mary Berry’s Boiled Fruit Cake is made with condensed milk, butter, raisins, sultanas, currants, glacé cherries, flour, mixed spice, and eggs. This traditional fruit cake recipe creates a delicious dessert that takes about 2 hours and 10 minutes to prepare and can serve up to 8 people.

My blog is about the very best of food easily prepared in your own home. Recipes and tips from the La Difference kitchen

There is nothing like an old fashioned boiled fruit cake recipe as it yields a super moist, soft and dense Christmas Fruit Cake that lasts for long!!

This fruit cake has a long, slow baking time, but you can skip the lengthy fruit soaking process by boiling the dried fruit in ginger beer, which means the cake can be ready to eat the same day you start.

Easy and delicious, the most difficult issue with this cake is trying not to devour it in one go!

With it being the summer holidays, the girls and I have done lots of picnics on our days out and this cake is excellent for picnics. It’s easy to make, is very moist, lasts for ages and is absolutely delicious. In fact Mr OC loves it so much he moans with joy when eating it! […]

November 11th. is a very special day in which we honour and pay tribute to all of the men and women that have selflessly served and sacrificed so much for our freedom. We remember the fallen soldiers for their bravery and also their families for the hardships they had to endure in the aftermath of such tragedy and loss. Today, I thought I would share a recipe that many boys on the front lines would receive from loved ones back home. This "Wartime" Boiled Raisin cake was a favourite during…

Delight the chocoholic in your life with this luscious cake with fudge frosting.

This recipe was in a box of loose recipes I'd cut out of magazines and newspapers. I'm posting it here so it won't get lost. See NOTE at bottom of recipe if you don't have pastry flour. UPDATE-- Made this today. It didn't rise much, maybe it's not supposed too. I did use pastry flour. The flavor is wonderful. I dropped the salt down to 1/2 teaspoon, and used butter instead of shortening. There's less than 1/2 left it was so tasty.