Nobody has time to be making traditional fruit cake in July and this is one of my favourite boiled Fruit Cakes for Christmas in July afternoon tea or warm up and have with custard after a roast dinner. Have some fun in July.

INGREDIENTS

  • 1 cup currants
  • 1 cup raisins
  • 1 1/4 cups sultanas
  • 1 tbsp chopped crystallized peel
  • 2 cups cold water
  • 340g butter
  • 3 cups plain flour
  • 1 tsp baking powder
  • 3  X-lg eggs
  • ½ cup Perfect Sweet® xylitol
  • 1 tsp pure vanilla or almond essence

Almonds to decorate

METHOD

  1. Preheat oven to 180°C - 160°C. Line a deep 8 inch cake tin with greased greaseproof paper.
  2. Place currants, raisins, sultanas and peel into a medium sized saucepan and add the cold water.  Bring to the boil, reduce heat and simmer, covered, for 3 minutes.
  3. Chop butter roughly and add to the saucepan, stirring to melt.  Cool.  Sift the flour and baking powder together.  Beat the eggs until thick, add xylitol ¼ cup at a time, beating well after each addition. 
  4. Add the cooled fruit mixture to beaten eggs and xylitol.  Stir in the sifted flour and baking powder, and then add the almond essence and stir.
  5. Pour into the prepared tin, decorate with the almonds.  Press the almonds gently into the top of the cake and bake for 55 minutes to 1 hour.  Allow to stand 10 minutes before turning cake onto a wire rack to cool.

VARIATION:

If you like cranberries, add 1/4 cup dried cranberries to the saucepan with the other fruit and boil as per recipe.


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