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Dead-Easy Fruit Cake

Could also be called fruit-cake-in-a-hurry.

A month ago, browsing the web, I came across a phrase something like this:

“Fruitcake is essentially dried fruit held in the minimum amount of batter”.

Made sense to me!

Out the window went all the mother-knows-best complications of eggs, Demerara sugar, vanilla extract etc.

In came, essentially, pancake batter.

It works!

In a bowl, melt half a cup of butter

1 cup plain white sugar

1 cup jam (any sort, or a mixture of leftovers)

2 cups flour (any sort, or a mixture of leftovers)

1 teaspoon soda (why?)

1 cup water

3 cups mixed fruit (or mixed fruit mixed with raisin sultanas, currants, the left over handful of dried blueberries, flakes of candied ginger left over from the party, etc.)

Mix well.

Pour into a greased baking tin (I use safflower or similar oil)

Bake at 375 for 60-90 minutes.

The traditional test is to insert and withdraw a skewer; if the batter sticks to it, the cake is not done, but my mother was correct on this one – you must be very fast, if you leave the oven door open your cake may “fall”.

Sunday, September 20, 2020

2 cups flour
1 teaspoon soda
½ cup margarine
1 cup candied peel
½ cup raisins
1 cup jam
½ cup molasses
1 cup sugar
350F middle shelf 13:00-

Tuesday, October 20, 2020

2 cups flour
1 teaspoon soda
½ cup margarine
1 cup candied peel
½ cup raisins
1 cup jam
½ cup molasses
1 cup sugar
350F middle shelf 70-90m

Saturday, April 24, 2021

2 cups wh wheat flour
1 teaspoon soda
½ cup margarine
Peel from two lemoins, 1 small orange
½ cup raisins
½ cup daits minced
1 cup jam
½ cup molasses
1 cup sugar
350F middle shelf 70m

Too sweet, I think. Also the top baked well but the bottom was sloppy. I placed it inverted in the off oven for an extra hour.