An easy moist boiled Christmas fruitcake made in one pot. The currants simmer with butter until deep golden brown, so there is no soaking in alcohol and no waiting weeks. Bake it the same day and serve with cream, custard or a knob of butter.
Equipment
- 24cm round baking tin
- Medium pot
- Fine strainer
- Wooden spoon
- Wire cooling rack
Ingredients
- 2 cups (500ml) currant mix
- 4 tbsp butter
- 4 cups (1000ml) cake flour
- 2 cups (500ml) granulated sugar
- ⅛ tsp fine salt
- 2 tsp bicarb
- 2 cups (500ml) water
- 2 eggs
Instructions
- Soak the currant mix in a bowl of warm water for a few minutes, then strain to remove any sand or grit. Set aside to drain.
- Add the currants, butter, water and salt to a pot. Bring to a boil over medium heat, stirring occasionally, until the mixture turns a deep golden brown. Lower the heat if the water starts reducing too fast. The water should not dry out completely, so there should still be a little liquid left in the pot.
- Take the pot off the heat and stir in the bicarb straight away. Let it foam up, then mix until the foam dissolves.
- Add the sugar and cake flour and stir until fully combined with no dry pockets.
- Let the mixture cool completely, then stir in the beaten eggs until the batter is even and glossy.
- Preheat the oven to 160°C. Grease the 24cm tin with butter and pour in the batter. Bake for 45 to 60 minutes, until a knife inserted in the centre comes out clean.
- Cool in the tin for a few minutes, then turn out. Slice once fully cooled.
Notes
- Cool the mixture properly before adding the eggs, or they will scramble instead of blending in.
- Watch the water level while boiling. You want the colour to develop without the liquid boiling away.
- Raisins or sultanas work instead of currants, but the flavour and sweetness will be slightly different.
- For a spiced version, stir in 1 tsp mixed spice, cinnamon or nutmeg with the sugar and flour.