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Boil-in-the-Pan Fruit Cake
- Makes
1
cake - Difficulty
Easy
Published 1980
This way of making a cake was more usual in the nineteenth century than it is today. It has the advantage of making a rather plain mixture seem richer and lighter in texture than if the same ingredients are mixed by creaming or rubbing the fat into the flour.
Ingredients
⅔ cup 120 g ⅔ cup 120 g</
Method
Line a
Put the dried fruit, butter, sugar and milk into a saucepan and bring to the boil. Stir gently and simmer for 20 minutes. Remove from
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