I'm thrilled to present Miss Windsor's Quick & Easy Victorian Boiled Fruitcake - a delightful addition to your afternoon tea pageantry of goodies; or a rather toothsome, time-saving alternative to the traditional Christmas cake.
Oh, and I'm proud to say that my version is 'loosely' based on my beloved grandmother Josie's recipe. You see, ever since she sadly waltzed through the Pearly Gates in 2013, I've tirelessly strived to resurrect her scrumptious culinary creation. I say, but Grandmother Josie is quite a hard act to follow, plus she left no written record of her recipe.
However, thank goodness for my distinct memories of the taste and texture, which has certainly helped Miss Windsor to recreate something immensely similar to Grandmother Josie's fruity teatime, or anytime favourite!
Darlings, my quick-fire recipe, although loosely based on Grandmother Josie's, has been developed for the terribly busy individual in mind, or for the frightfully forgetful kind!
Obviously,'time is the essence' for both parties, and so can be recreated within 'two shakes of a lamb's tail' for any occasion you wish to serve this delicious fruitcake! So, please do take heed my dears, as this cake requires little planning and minimal effort, "What a flippin' relief" I hear you squeal with sheer delight!
I say one may whip up my mouth-watering Victorian inspired recipe with mixed dried fruit soaked in orange juice - anything to satisfy the 'teetotal' society!
Or if your palate prefers something a little stronger, then may I suggest soaking the fruit for a week or so (a few days will suffice) in any white/dark rum or brandy - the perfect method for those who prefer a boozy special occasion such as Christmas!
Darlings, this incredibly moist, subtly sweet, and spicy fruitcake is passionately enriched with a flavour of bygone days - hence my wonderful memories of grandmother Josie's baking.
You see, every time I bake this cake I'm instantly swept down memory lane by the familiar celestial scent, which would've filled the air of Grandmother Josie's galley kitchen in her quaint Somerset abode. I say, just one glorious inhalation and I'm back there with my darling grandmother whipping up fond culinary memories of yesteryear.
Oh, and please do take a peek at my rather splendid butter knife (below) this belonged to my great great grandmother Georgina - isn't it a beauty!
Darlings, I must proclaim my recipe is the ultimate sweet treat for the festive season, and you may ‘jazz it up' a tad by adding dried cherries, cranberries, prunes or figs to the mixed dried fruit. And before I forget, you may wish to add those ghastly, plastic-like glace cherries - Oh dear, I'm sure one can tell, Miss Windsor isn't at all partial to this type of cherry!
I say, if you're making this during the Christmassy period, why not present your cake enwreathed with a layer of marzipan, sporting a snowy silky-smooth blanket of royal icing – voila!
Darlings, please serve your culinary creation on a pretty vessel of your choice, and enjoy a slice or two (naughty you!) with a nice strong brew; a slice of Cheddar cheese; or a thick slather of West-Country butter!
ALL PHOTOGRAPHY BY MISS WINDSOR, EXCEPT THE PHOTO OF MISS WINDSOR WAS TAKEN BY DOMINIQUE NOK.
Miss Windsor’s Quick & Easy Victorian Boiled Fruitcake!
Preparation time: 45 mins
Cooking time: 1 & 1/2 hrs
Serves 8-10 delightful guests!
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