When I was about 17 I used to make a superb boiled fruit cake made with wholemeal flour. I lost the cookbook and it was one of the student "eat for under £5". books that is impossible to find and out of print (I'm talking a good 10 years ago now)
I have always wanted to try making it again but although I can remember the ingredients I just cannot remember the ingredient amounts which is driving me crazy!
About a month ago I decided to put the ingredients into a search engine instead of just "boiled fruit cake" and it gave me the recipe below.
All but the ginger, use of sultanas and currents instead of mixed fruit and type of flour is the same recipe, but the quantities are all wrong, even for this particular cake! There isn't enough water to boil the fruit in and there is so much butter I feared my arteries would close up in protest.
I made it at the weekend and instead of it coming out moist (as it is supposed to do) it came out crumbly. I'd had to leave it in the oven longer than the time stated because it was still uncooked in the middle and so it came out burnt as well, just to add insult to injury.
I'm not a cook. I wouldn't dare start messing about with stuff that I haven't a clue about. I need advice, if anybody can possibly help me? If you have a better idea about quantities and things I would really appreciate it.
ps, I am making this cake for Christmas for my family. I made the mistake of telling them I had the recipe again and they always loved the cake from before and I really don't want to disappoint them :/
Cross posted out of desperation
Prep: 20 min plus cooling
Cook: 1 hour
150g butter, chopped
180g soft brown sugar
1tsp ground mixed spice
1tsp ground cinnamon
1tsp ground ginger
1tsp bicarbonate of soda
2 eggs, well beaten
150g plain flour
150g self-raising flour
Heat the oven to 180C/Gas 4. Combine the butter, sultanas, currants, sugar, mixed spice, cinnamon, ginger, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then set aside to cool.
Add the eggs one at a time, beating well with a wooden spoon. Sift the two flours into the mixture and beat well. Pour into a lightly oiled cake tin of about 22cm diameter.
Bake for an hour, or until a thin skewer inserted in the centre comes out clean. Remove from the oven and allow to cool slightly before taking the cake from the tin. Cool and store in an airtight container until required.