
Jubilee Cake
Into a saucepan: 1 cup of sugar
2 cups of mixed dried fruit
1 cup of water
60 gms butter
2 cups of mixed dried fruit
1 cup of water
60 gms butter
Heat until the butter has melted and the sugar has dissolved.
Take off heat and leave to cool (1 hour).
Take off heat and leave to cool (1 hour).
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Pre-heat oven to 180C
Pre-heat oven to 180C
Empty the cooled fruit mixture into a bowl and sift in 2 cups of SR flour then add one beaten egg. Mix gently to combine. Pour into a prepared loaf tin (I found this to be a big mixture so you could divide it between 2 loaf tins and make 2 shallower cakes or make a loaf sized one and a smaller cake like I did - in a ramekin).
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I baked mine for 40 minutes then tested the cakes with a skewer. I removed the smaller cake and baked the larger one for 5 minutes more.
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Icing - I just make up icing using a big teaspoon of butter or margarine, softened in the microwave, with enough icing sugar and a little milk to make a runny consistency. Drizzle over the cakes while they are just warm so it drips down the sides - no need to be fancy. Sprinkle with coconut if you like.
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This is a recipe that my sister has given me and is different from the one my Mum used to make. I guess you could call it a 'boiled' Jubilee cake...
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This is a recipe that my sister has given me and is different from the one my Mum used to make. I guess you could call it a 'boiled' Jubilee cake...
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When I cut the cake, it was darker than what I remember (due to melting the ingredients first)... but delicious none the less!
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Cheers - Joolz
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