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Boiled ginger fruitcake (Read 3983 times)
Jovial Monk
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Boiled ginger fruitcake
Mar 25th, 2017 at 10:50am
 
Ingredients


155g SR flour
155g plain flour
250g unsalted butter
230g dark brown sugar
160g chopped dried dates
210g chopped sultanas
210g raisins, chopped
170ml green ginger wine
80ml apple juice
110g glacé ginger, chopped
2 tsp ground ginger
1/2 tsp bicarb. soda
2 eggs lightly beaten
60ml green ginger wine extra


Procedure


Sift the flours into a large bowl and make a well in the centre.

Combine the butter in a large saucepan with the sugar, fruit, green ginger wine, apple juice and both glacé and ground ginger. Stir over low heat until the butter has melted and the sugar has dissolved. Bring to the boil then reduce heat and simmer for 5 minutes.

Remove from the heat, stir in the bicarb and set aside to cool.

Preheat oven to 180°C. Grease and line a 20cm square or 23cm round cake tin.

Mix half the egg at a time into the fruit then add the mixture to the well in the bowl of flour and stir until just combined—don’t overmix*. Spoon into the tin, tap the tin ln the bench to remove air bubbles and smooth the surface with wet fingers.

Wrap newspaper¶ around the outside of the tin and sit the tin on several layers of newspaper on a baking tin. Bake for 90–110 minutes or until a skewer inserted into the middle of the cake comes out clean. Drizzle the hot cake with the extra green ginger wine. Cool in the tin, covered with a clean cloth then store in an airtight tin or plastic wrap for up to 2 months.


* This cake rises based on the rising agent in the SR flour, once that is used up it won’t rise any more. The rising agent starts as soon as the wet ingredients are added to the flours.

¶ I use brown paper. Nice and thick. I also don’t get any physical newspaper and some shops give you nice thick brown paper bags to put your shopping in, score! If you don’t wrap the tin the outside of the cake will be overcooked. May need to cover the top of the cake half way through if it is looking well brown.

Bake



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« Last Edit: Mar 25th, 2017 at 3:51pm by Jovial Monk »  

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Dnarever
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Re: Boiled ginger fruitcake
Reply #1 - Mar 25th, 2017 at 12:59pm
 
Looks good, let me know how it goes.

Guessing that the extra 60 ml of wine is to feed it ?
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Jovial Monk
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Re: Boiled ginger fruitcake
Reply #2 - Mar 25th, 2017 at 1:29pm
 
You guess right.

Hope to make this tomorrow. Will take it to the SE late next month, having a little family reunion then. I will make sure I will get to Coonawarra for some wine tasting and buying!

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« Last Edit: Mar 25th, 2017 at 2:00pm by Jovial Monk »  

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Agnes
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Re: Boiled ginger fruitcake
Reply #3 - Mar 26th, 2017 at 12:16am
 
Sounds rich and delicious Monk...thank you, could even have that at xmas.
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Jovial Monk
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Re: Boiled ginger fruitcake
Reply #4 - Mar 26th, 2017 at 2:55am
 
I would rather have icecream at Christmass I think, but could use it to make a nice gingery trifle?

Being of Dutch origin the foul christmass pud is not part of my christmass menu!

Stuff like chilled soups, a light fish dish etc much more sensible at Christmass.

Talking of fish, grilled swordfish for dinner yesterday, very tasty!
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Jovial Monk
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Re: Boiled ginger fruitcake
Reply #5 - Mar 26th, 2017 at 3:01am
 
Meeting up with two nieces & their family thus time next month in the SE (of SA.)

Will take the ginger cake and make the exciting sounding “ginger crunch from the same book.

My greatniece is not one for heat so will also make a star anise chocolate cake, she liked that alright! Huh (to use her favorite saying when things don’t go her way) she does not like cream! How can anyone not like cream? Weird  Grin

I suppose you want the recipes for the ginger crunch and chocolate star anise cake?
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Jovial Monk
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Re: Boiled ginger fruitcake
Reply #6 - Mar 26th, 2017 at 2:51pm
 
Knowing my unrivalled expertise at procrastination I decided I better make this cake TODAY.

So there is muggins here, 34°C day in Adelaide and I am in the kitchen on the northern side of the house, oven on, chopping over half a Kg of sweet, sugary, sticky dried fruit.

Sweat pouring off I can tell you.

Anyway, the batter is made and cooling, waiting to be quickly and lightly mixed with the flours. Oven preheating.
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Jovial Monk
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Re: Boiled ginger fruitcake
Reply #7 - Mar 26th, 2017 at 3:42pm
 
In the oven!
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Re: Boiled ginger fruitcake
Reply #8 - Mar 26th, 2017 at 4:42pm
 

I thought this was another Trump thread.

My bad    Embarrassed
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Jovial Monk
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Re: Boiled ginger fruitcake
Reply #9 - Mar 26th, 2017 at 4:45pm
 
60 minutes flew past, timer on for another 30 minutes. Will test then. Looks good!
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Jovial Monk
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Re: Boiled ginger fruitcake
Reply #10 - Mar 26th, 2017 at 5:07pm
 
For the get together next month will make the chocolate star anise cake and saffron buns plus “sand cookies” which are nice (and also easy and quick to make  Wink )
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Agnes
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Re: Boiled ginger fruitcake
Reply #11 - Mar 31st, 2017 at 8:57pm
 
greggerypeccary wrote on Mar 26th, 2017 at 4:42pm:
I thought this was another Trump thread.

My bad    Embarrassed


Grin Grin Grin
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Johnnie
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Re: Boiled ginger fruitcake
Reply #12 - Mar 31st, 2017 at 9:04pm
 
Why is it called boiled "fruit cake" if it is baked, puddings are boiled with gauze from memory.
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Jovial Monk
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Re: Boiled ginger fruitcake
Reply #13 - Mar 31st, 2017 at 9:06pm
 
The ginger and dried fruit and sugar are boiled in the butter, green ginger wine and applejuice. THAT is why it is called a boiled fruit cake.
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Agnes
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Re: Boiled ginger fruitcake
Reply #14 - Mar 31st, 2017 at 9:15pm
 
Jovial Monk wrote on Mar 26th, 2017 at 2:55am:
I would rather have icecream at Christmass I think, but could use it to make a nice gingery trifle?

Being of Dutch origin the foul christmass pud is not part of my christmass menu!

Stuff like chilled soups, a light fish dish etc much more sensible at Christmass.

Talking of fish, grilled swordfish for dinner yesterday, very tasty!

  Christmas in July is different surely and its not far off now..
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x=^..^= x <o((((>< ~~~ x=^..^=x~~~x=^..^=x<o((((><~~~x=^..^=x


farewell to days of wild abandon and freedom in the adriatic
 
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