The Bake Cake Saga

I just fancy some fruit cake like we used to make it years ago – a Cranks boiled fruit cake. I reject the obvious strategy, which is a campaign of hints to She Who Knows All in the Kitchen (SWKAK). I can do it myself! After all, I’ve done it before, many years ago.

First, find that old Cranks recipe book, in the pile of forty-year-old recipe books in a cupboard. Browning pages, broken seams… A diversionary thought, as I realise that the last time I saw old battered heirlooms like this was when clearing out the cupboards of various deceased relatives. Oh dear!

At last, here it is: Cranks Boiled Fruit Cake. Let’s set to.

First, to boil up the dried fruit in ‘butter’. There’s not enough mixed fruit, so throw in sultanas and raisins. No dates or dried apricots – more sultanas and raisins. No brown sugar – granulated will do. No orange to grate – a lemon will do. No apricot jam – how about strawberry and rhubarb! And there must be minimal butter – some old rejected Trex, some veggie spread and a bit of butter make up the amount. There we go – boil it up.

In the meantime, beat the eggs and add some brandy. Now, where is the brandy – last used on last year’s Christmas pudding. A long search eventually finds it in stored away in the garage. Then, shock horror! The boiled fruit needs to cool down before the eggs are added. Cake availability time is now well past the intended lunchtime.

Prepare the dry ingredients – flour and spices, all of which are in stock, but I do wonder how many decades ground spices are supposed to last…

The fruit mixture is still pretty warm, when impatience forces the issue and the egg mixture is slipped into the fruit. Fortunately, it doesn’t result in sultana and raisin scrambled eggs. The dry ingredients are ‘folded in'(?) Now, where’s the cake tin? There’s the 6-inch tin for little cakes but this needs the 8 inch. After a long search I ask SWKAK. “I told you I threw that rusty thing away years ago.” Then she comes up with a suggestion – “why don’t you use this baking dish.” I’ve never heard of baking a cake in a pot dish before, but there we go – line it with greaseproof paper, tip the mixture in and off we go.

It’s supposed to take 90-120 minutes. At 85 minutes I check and it seems to be ready – the inserted knife comes out clean. Apparently, I didn’t allow for it being on fan, but my theory is that a flatter cake cooks more quickly. Now we have to wait for it to cool.

According to SWKAK, I did it all wrong. Should have lined up all the utensils and ingredients before starting, then it would have gone like clockwork. NOT. It was far more fun my way – a voyage of exploration!

And the cake is delicious!