This year, Bossy Pally organized a Secret Santa for the Blog Azeroth crew. Please welcome Angelya from Revive and Rejuvenate who is teaching us how to make tasty treats for the holiday season! Enjoy!
P.S. I’ve included conversions for those who need them at the bottom!
Angelya’s Boiled Fruit Cake
At Winter Veil time, lots of people give and eat a load of Graccu’s Mince Meat Fruitcake, but I’d like to share with you a recipe which I think is way better than Graccu’s (in my opinion, anyway!). Here it is, and may you all have a very Happy Winter Veil! Oh, and make sure to equip your Chef’s Hat before starting.
500g dried fruit
1 cup water or alcohol of your choice (sherry, brandy, rum)
125g Succulent Orca Blubber (butter)
1 tsp Holiday Spices (mixed spice)
1 tsp Magic Dust (bicarbonate of soda)
2 Small Eggs, beaten
125g Simple Flour
125g Simple Flour with a pinch of Hypnotic Dust (Self-raising flour)
Combine the fruit, alcohol (or water), sugar, blubber and spice in a saucepan and heat gently until the blubber has melted and the mixture has simmered for about a minute. Remove from the heat and allow to cool – about ½ hour will do.
Preheat the oven to 180 degrees C (or slightly less if you’re using Lil’ Ragnaros – watch him though, he has trouble with low heats).
Sift together the flours and magic dust, then add the eggs and fruit mixture and mix really well. Pour into a lined round or square tin (or greased muffin tins!) and bake for 15 mins, then for a further 45 – 60 min at 160 degrees C or until the cake is nicely brown on top. You can add decorations like Blackwood Nuts (almonds) or Frostberries (glace cherries) on top for the last 30 mins of cooking if you wish! Fruit cake muffins only need to cook for about ½ hour in total, but adjust the time to suit your oven.
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A small note: The real version of this recipe actually comes from the NMAA Red Cookbook, and is one my mum has been making for as many Christmases as I can remember. I hope you enjoy it as much as I do!
180 degrees C = 350 degrees F
500g dried fruit = ~2 cups
125g sugar = 10 tbsp.
125g butter = ~1 stick butter
125g Flour = 1 cup