Boiled Fruit cake

Yesterday cik tutor called. She attended a workshop over the weekend and she couldn't resist eating scones with jam and cream that they served for tea.

Personally, the memory of having scones, cheesecakes and fruit cake for a typical English tea came flooding back. When I was a student, an English lady by the name of Pat invited me and my housemates to her home in the farm once a month. She loved to cook and she made sure that she used only halal ingredients. Sometimes we had proper tea party with her friends in attendance and at other times it was a picnic in the woods. After tea, her husband, George, would bring us for a walk on the beautiful ,rolling countryside.It was indeed very serene, away from the hustle and bustle of the city life.

I was looking for the scone recipes this afternoon, when I came across this familiar recipe ; boiled fruit cake.Pat used to bake this cake for us and she even gave me the recipe . But then, I lost it.

I tried the recipe and alhamdulillah it turned out alright and tasted delicious. Unfortunately, there were cracks on top of the cake. Maybe the oven was a bit hot.

Boiled fruit cake
10 oz ( 250g) self-raising flour
6 oz ( 150g) light brown sugar
6 0z (150 g) butter - Pat used anchor butter
80z (200g) mixed fruit (raisins, sultanas, cherries)
10 fluid oz milk ( 1 mug) - she used plain water
2 tsp mixed spice - optional
2 eggs

gas mark 2/3 or 150/170 degree celcius
bake for 1 hour

Method :
1. Mix sugar, butter, mixed fruit and milk in saucepan. Stir and heat the mixture. Simmer for 2 minutes.
2. Leave the mixture to cool.
3. Add flour and beaten eggs.
4. Pour into greased and lined cake tine. Bake for 1 hour.