I’ve lost count of the number of fruit cakes recipes I’ve read over the years, but this is the first one I’ve seen with a cup of coconut in it. It could be an interesting change and as it’s a quick to make, it’s probably worth trying out.
I’ve posted recipes for lots of different fruit cakes since I started this blog, but have just realized that a Pumpkin Fruit Cake recipe is missing from the collection. Mum and I have both made the pumpkin version over the years, we didn’t use wholemeal flour, but either way the pumpkin is a nice touch to the traditional cake.
The first Christmas after I got married, my husband had to work on Christmas Day so I met him at lunchtime and we had a picnic lunch in the Botanical Gardens, which was a lovely way to celebrate our first Christmas together. That first Christmas also meant my first Christmas cake baking effort. It was a disaster, a soggy undercooked cake – ruined. When I told Mum she smiled and told me to mashing it all up in a bowl add a cup of cold tea and recook it as a pudding and to this day I’m still amazed that it worked. My cooking improved somewhat after that and this Dutch Fruit Cake became the recipe I used for many years. Adding the mixed peel and nuts and brushing the cake with brandy while still hot makes the cake a little more Christmasy.DUTCH FRUIT CAKE
- 125g butter
- 250g sugar
- 1 cup cold water
- 125g currants
- 250g raisins
- 375g sultanas
- 1 teaspoon mixed spice
- 1 teaspoon grated nutmeg
- lemon juice
- 2 eggs well beaten
- 1 cup Self Raising Flour
- 1 cup plain flour
- 1 dessertspoon treacle or golden syrup
- ½ teaspoon bi-carb soda dissolved in 1 tablespoon of boiling water
Line a cake tin with a layer of brown paper and a layer of baking paper. Boil together butter, sugar, water, fruit, spices, lemon juice for 3 minutes. Set aside to cool. When cool stir in beaten eggs, flours, treacle and lastly bi-carb soda dissolved in boiling water. Bake in a moderate oven 180o for 2 hours. Mixed peel and nuts can be added if like. For a Christmas touch – when still hot from the oven pierce the cake with a skewer and brush with brandy.
This is the recipe I usually use to make my Christmas Cake. Back in 2001 I doubled the recipe to make a two tiered cake for Mum and Dad’s 60th Wedding Anniversary, which I had decorated in the 1940s style of their wedding, it looked and tasted great. The recipe came to me from a friend who made it as a Wedding Cake for her daughter. As you can see it was passed onto her from her friend ‘Audrey’ so it has quite a history. I always add the extra prunes and apricots and it makes a lovely cake that lasts as long as you can keep the family away from it.
Mum made lots of different types of fruit cakes, loaves and slices and adding pumpkin to the mix wasn’t that unusual. The only unusual ingredient in this recipe is the apricot nectar, not something that you’d normally put in a fruit cake and not something you’d usually have in your cupboard. If you wanted to you could easily substitute it with fruit juice or water.