An old wartime recipe a boiled fruit loaf. The dried fruit would have been saved to bake for a celebration. I thought it would be appropriate to share it today the 75th anniversary of VE day.
The wartime scarcity of ingredients has really hit home in the last few weeks with flour, baking powder and yeast being in short supply. We have had an opportunity to become more resourceful. And for some a greater understanding of how to use ingredients wisely.
I usually make this in a loaf tin but it could be baked in a round tin and topped with marzipan and icing as a simple celebration cake. The size of the cake depends on the size of the cup or mug you use; it doesn’t really matter as long as you use the same one throughout.
Ring the changes with different fruits and sorts of flour. It can also be made without the fat or the sugar if needed. The cake keeps well but I also like to freeze it in slices.
1 cup of brown sugar
2 cups of dried fruit
1 cup of cold tea
1 teaspoon bicarbonate of soda
2 cups of self raising flour
1 teaspoon mixed spice
Grease and line a loaf tin or cake tin. Preheat the oven to 180°C/Gas Mark 4.
Melt the margarine in a large saucepan; add the sugar, mixed fruit and tea.
Boil, add bicarbonate of soda.
Cool the mixture slightly, then add the flour and mixed spice.
Mix gently until all the ingredients are combined.
Spoon into the cake tin.
Bake for just over an hour until cooked.