Miss Windsor is thrilled to share her delightful recipe for Foolproof Victorian Boiled Fruitcake, made with a traditional pantry favourite – McDougall’s flour.
In fact, I believe my recipe is 'loosely' based on Grandmother Josie's version, and I quote loosely, as sadly in 2013 she waltzed through the Pearly Gates without leaving any written record of her scrumptious fruity creation.
However, thank goodness for Miss Windsor's distinct memories of the taste and texture, which certainly helped her to re-create something similar to Grandmother Josie's teatime favourite.
Darlings, this incredibly moist, subtly sweet, and spicy fruitcake is passionately enriched with a flavour of bygone days. And tastes absolutely divine with a thick slice of Cheddar cheese, or with a creamy slather of West-Country butter – I say, a perfect addition to any afternoon tea pageantry!
Also my recipe is an easy, time-saving alternative to the traditional Christmas Cake! Feel free to ‘jazz’ it up a tad by adding dried cherries, cranberries, prunes or figs to the mixed fruit and soak overnight (preferably for longer) in any brandy or dark rum - then add a splash at the end instead of a squeeze of an orange.
Enwreathe your creation with a layer of marzipan, followed by a snowy silky-smooth blanket of royal icing – Voila!
Please enjoy with oodles of gusto!
PHOTOGRAPHY BY MISS WINDSOR
Preparation time: 1 hr / Cooking time: 1 & 1/2 hrs
Serves 8-10 delightful guests!
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