Miss Windsor's Quick & Easy Victorian Boiled Fruitcake!

Miss Windsor's Quick & Easy Victorian Boiled Fruitcake - perfect for afternoon tea or Christmas!

Hello, darlings!
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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.

Miss Windsor's beloved grandmother Josie!

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 recipe is so easy! Just throw all the ingredients into a saucepan; bring to the boil, then voila!

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!  

Miss Windsor's Quick & Easy Victorian Boiled Fruitcake - made with McDougalls flour!

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!  ​

Fancy a slice of Miss Windsor's Quick & Easy Victorian Boiled Fruitcake?

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! 

Tastes absolutely heavenly with a thick slather of West-Country butter or a slice of Cheddar cheese!

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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! 

Miss Windsor enjoys a slice of her fruity creation!

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!

​If you fancy bumping into Grandmother Josie
again, why not try:
​
MISS WINDSOR'S SHERRY & SPICE TIRAMISU - WITH HARVEY'S BRISTOL CREAM!



Enjoy!

Miss Windsor's Sherry & Spice Tiramisu!

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!

Ingredients

• 600g (4 cups) dried mixed fruit
• 1 Litre (34 US fl oz.) of orange juice or any rum/brandy
• 150g (3/4 cup) unsalted butter
• 180g (just over 1 cup) dark brown sugar
• 3 heaped teaspoons ground allspice
• 2 heaped teaspoons ground cinnamon
• 2 heaped teaspoons ground ginger
• 1 heaped teaspoon bicarbonate of soda
• 250 ml (9 US fl oz.) cold water
• zest of one lemon
• zest of one orange
• 2 eggs
• 150g (1 cup) plain flour
• 150g (1 cup) self-raising flour
• juice - half an orange

Equipage

• round cake tin (20 cm / 8 inches)
• 4 sheets of newspaper & string

Method

1. Darlings soak the dried fruit in orange juice for approximately one hour, then immediately drain. Or if you'd rather make the alcoholic version, then please soak the fruit in any rum or brandy for a good week or longer.
2. Preheat your oven to 180*C / 160*C Fan / 350*F / gas mark 4.
3. First off, prepare your cake tin and grease with butter. Then line the base with greaseproof paper. 
4. Zest the orange and lemon.
5. Combine in a large saucepan: butter, fruit, sugar, allspice, cinnamon, ginger, bicarbonate of soda, water and zest of lemon/orange.
6. Now darlings, bring to the boil for a couple of minutes – be careful not to scald oneself! Stir and combine the ingredients with a wooden spoon, then leave to cool down for ten minutes or so.
7. Add the eggs, one at a time to the slightly cooled mixture, and beat well with a wooden spoon - How exhilarating! 
8. Sift the plain and self-raising flour, then add to the saucepan and mix well.
9. Okey dokey, if you fancy a rather moist cake, then squeeze the juice of half an orange into the mixture and give it another jolly good stir! 
10. ​With a steady hand pour into the prepared cake tin - there's a good darling! 
11. Now, the following instruction will stop the sides of the cake tin from becoming too hot, thus burning your cake. So, please fold the sheets of newspaper (2 at a time) in half, then half again. Wrap the folded paper around the tin. Tie with string. 
12. Place on the middle shelf and bake for approximately 1 hr to 1.5 hrs – depending on your oven. To protect your cake from browning too quickly on top, cover half-way through with a sheet of foil.   
13. Your cake is ready when it’s firm to the touch and a skewer comes out clean. When cool turn out onto a wire rack.