You are a very good teacher, Penny. My English mum (born in 1934 in Liverpool) used to make something very similar to this. She used a mixture of currants and raisins and would sprinkle powdered sugar over top to make it pretty. I am going to make this and go back to the 1970s and travel down Memory Lane. Thank you, Penny. Sending love from Phoenix, Arizona.
Boiled fruit cake has always been a big favourite here in Ireland, I started baking back in the 1970's when I got married and its one of the first things I made. These days I usually make tea brack, coffee cake, Bakewell cake and scones. Luckily my hubby loves cake! I honestly thought you were Irish, from Dublin exactly, except for a couple of words. But then Newfoundland and Ireland have long connections. Thank you for sharing your recipe.
Very similar to cake my gma and mom (from Kansas) made called Poor Man's Cake. Smell of the boiled raisins and spices wafting through the house sends everyone immediately to the kitchen! Guess it is time to make it again. Thanks for the video.
My mother use to make this cake at the behest of my 2 brothers request but we all loved it. She would add a cup of walnuts (black preferred) to it making it more expensive but even better! I miss both the cake and more so, my mother! A mix of dried fruits and nuts would be a nice idea.🥰Thanks for sharing!!!!.
Hi I am from Liverpool U.K. and my mum would make a cake similar to this .I make it for my grandchildren . My children make it for their children too. We still use a cup or a mug to measure ingredients ,it never changes, no scales . My mum would use a teacup to measure the ingredients. 2 cups of mixed fruit or any fruit in a cup of water and a cup of white or brown sugar.2/3 cup of butter, simmer for 10 mins then leave to cool. When completely cooled add 1 beaten large egg , 2 cups flour and 1 teapot of mixed spice. Mix well put in a buttered loaf tin then put in a oven gas mark 4 for 60 mins or until toothpick comes out clean. We eat it plain or with a good spread of proper butter on.
A variation of this cake from my youth our Girl Scout leaders used to make for us was called Poor Man’s Cookie. The recipe was halved and poured onto a greased cookie sheet with sides, baked at 400 degrees for 10-12 minutes then iced with a butter, vanilla, milk and powdered sugar frosting while warm. The only difference was the use of 1 egg somewhere along the line and baking soda instead of powder. Thank you, Miss Penny. Can’t wait to try your recipe.
My mother made a similar cake but she just boiled the raisins let them cool then made the batter then add fancy fruit for fruit cake fold in then bake. Then age at least 2 weeks. And I still make them. She called it Raisin Cake with Fruit.
Similar to my mother's fruitcake batter (before you add the sticky fake fruit bits), except she'd stir in a teaspoon of baking soda to the hot syrup. It adds flavor and foaminess to the batter.
I made a boiled fruitcake yesterday. The recipe stressed that the boiled fruit mixture had to cool completely before adding the flour mixture which had to be added to the fruit very slowly in batches. It was therefore cold when going into the oven, but it mixed beautifully with a wooden spoon. The cake was a beauty but it was a bit of a pain waiting around for the fruit to cool.
Hi I think what you are looking for is a dark fruit cake,but you could fold the dried fruit and cherries into this batter before baking. Please let me know how it turns out.blessings Penny 😊
Hi I am sorry sorry the cake fell apart 😞 but you can revive it by making a brown sugar sauce, cut up the cake and place it in a casserole dish, pour the sauce over it and put in a 325 degree oven for 20 - 30 minutes and you now have a pudding!!! When using a silicone pan the cake must cool COMPLETELY before removing it. I hope you try it again! Blessings, Penny
It must be difficult to measure out a cup of butter!! You packed the brown sugar to ensure that you got a full cup, Tet when measuring the butter the cup contained a mass of butter cubes with a lot of fresh air in there as it wasn't compacted like the sugar was. That must have been very inaccurate??😕 I really find measuring by cups weird, much preferring Imperial or metric measurements. Baking is such a precise form of cooking as opposed to say, cooking a dinner! I'll have a go at making this cake but try and find a recipe with weight and volume measurements.🙄🙄🇬🇧
Hi Alan, thank you so much for your comment. Here in Canada the butter is sold in blocks which are pre measured. Some are in half cup blocks and some in two cup blocks so it is quite easy to measure it out. I have just weighed it out for you and one cup of butter will be 225 grams. Hope that helps 😊🇨🇦
You are a very good teacher, Penny. My English mum (born in 1934 in Liverpool) used to make something very similar to this. She used a mixture of currants and raisins and would sprinkle powdered sugar over top to make it pretty.
I am going to make this and go back to the 1970s and travel down Memory Lane.
Thank you, Penny. Sending love from Phoenix, Arizona.
Thank you, I hope you enjoy the cake!
Blessings,Penny
Boiled fruit cake has always been a big favourite here in Ireland, I started baking back in the 1970's when I got married and its one of the first things I made. These days I usually make tea brack, coffee cake, Bakewell cake and scones. Luckily my hubby loves cake! I honestly thought you were Irish, from Dublin exactly, except for a couple of words. But then Newfoundland and Ireland have long connections. Thank you for sharing your recipe.
I’m so glad you enjoyed the video,and feel greatly blessed that Newfoundland carried on so many Irish traditions.blessings Penny 😊
Hi - sorry I am so long getting back to you! Newfoundland and Ireland certainly do have a connection. I would love to visit Dublin someday!!!
Very similar to cake my gma and mom (from Kansas) made called Poor Man's Cake. Smell of the boiled raisins and spices wafting through the house sends everyone immediately to the kitchen! Guess it is time to make it again. Thanks for the video.
Your welcome 😊
My mother use to make this cake at the behest of my 2 brothers request but we all loved it. She would add a cup of walnuts (black preferred) to it making it more expensive but even better! I miss both the cake and more so, my mother! A mix of dried fruits and nuts would be a nice idea.🥰Thanks for sharing!!!!.
Your very welcome .
Blessings ,Penny 😊
My Grammy made that with dark boiled coffee and crisco. She was Polish, gramps was English. TY ❤
Cool! It is really a small world 😊
My mother used crisco but like my banana nut bread I'd use butter ! Butter is healthier and tastier.
I’d love that recipe
It would be a great combination.
Hi I am from Liverpool U.K. and my mum would make a cake similar to this .I make it for my grandchildren . My children make it for their children too. We still use a cup or a mug to measure ingredients ,it never changes, no scales . My mum would use a teacup to measure the ingredients. 2 cups of mixed fruit or any fruit in a cup of water and a cup of white or brown sugar.2/3 cup of butter, simmer for 10 mins then leave to cool. When completely cooled add 1 beaten large egg , 2 cups flour and 1 teapot of mixed spice. Mix well put in a buttered loaf tin then put in a oven gas mark 4 for 60 mins or until toothpick comes out clean. We eat it plain or with a good spread of proper butter on.
Wow! Thank you for sharing. Penny
My mistake it’s not 2/3 of butter but 4 oz .
A teapot of spice? Do you mean teaspoon?
@@katherinetutschek4757
Yes 😊
Thank you for sharing this! I've been trying to find my mom's recipe forever!❤
Thank you so much and I hope you enjoy it. Penny 😊
A variation of this cake from my youth our Girl Scout leaders used to make for us was called Poor Man’s Cookie. The recipe was halved and poured onto a greased cookie sheet with sides, baked at 400 degrees for 10-12 minutes then iced with a butter, vanilla, milk and powdered sugar frosting while warm. The only difference was the use of 1 egg somewhere along the line and baking soda instead of powder. Thank you, Miss Penny. Can’t wait to try your recipe.
That’s cool!
Thanks for sharing 😊
My mother made a similar cake but she just boiled the raisins let them cool then made the batter then add fancy fruit for fruit cake fold in then bake. Then age at least 2 weeks. And I still make them. She called it Raisin Cake with Fruit.
Yes my grandmother's recipe is that.
Your a great Teacher. The recipe looks so great.
I am so glad you liked it! Penny
So glad you liked it thanks,penny 😊
Thank you for the great tutorial...I love your cake recipe..I wonder if oil could be substituted for the butter in this recipe?thx
Thank you! I have never tried oil but I don’t see why you couldn’t substitute half the butter. Let me know how it turns out if you try it. :)
@@pennyskitchenNFLD thank you
Similar to my mother's fruitcake batter (before you add the sticky fake fruit bits), except she'd stir in a teaspoon of baking soda to the hot syrup. It adds flavor and foaminess to the batter.
Thank you
I will try that 😊
This looks delicious 😋
fruitcake, not so much.
I'll make this boiled raisin cake for Christmas 🎄
Thanks for this tutorial
🇨🇦 🍁 ❤
Your welcome 😊
Hi penny new here, nice recipe
Can I use 2 2llb loaf pans for the boiled raisin cake? Valerie.
I made a boiled fruitcake yesterday. The recipe stressed that the boiled fruit mixture had to cool completely before adding the flour mixture which had to be added to the fruit very slowly in batches. It was therefore cold when going into the oven, but it mixed beautifully with a wooden spoon. The cake was a beauty but it was a bit of a pain waiting around for the fruit to cool.
Thank you 😊
What gas mark is 275 ? Valerie.
When I saw boiled cake I thought you were doing a raisin pudding or duff, boiled in a bag with a boiled dinner. I’ll have to try this.
I hope you enjoy it😊
That you Miss Penny. What an interesting recipe.
Thank you 😊
Subscribed 🌷
I have 2 2llb loaf pans. Can I use these for the boiled fruit batter? Valerie.
Yes absolutely 😊
My mame also used a cream cheese frosting.
Can I put cherries and mixed fruit in this as well. If not do you have a recipe for a boiled fruit cake?
Hi
I think what you are looking for is a dark fruit cake,but you could fold the dried fruit and cherries into this batter before baking. Please let me know how it turns out.blessings Penny 😊
I didn't leave my Kate cool down in my silicone cake tins is that why it fell apart?
Hi I am sorry sorry the cake fell apart 😞 but you can revive it by making a brown sugar sauce, cut up the cake and place it in a casserole dish, pour the sauce over it and put in a 325 degree oven for 20 - 30 minutes and you now have a pudding!!! When using a silicone pan the cake must cool COMPLETELY before removing it. I hope you try it again! Blessings, Penny
Penny can you attach your recipe to the video? Valerie.
Yes absolutely 😊
Can you actually make a fruit cake by boiling it ?
I would say yes,but I have never tried it.
Let me know if you do 😊
My mame use to grind part of her raisins.
Good suggestion 😊
We called it poor man's cake. So yummy.
We called it Canadian cake
It must be difficult to measure out a cup of butter!! You packed the brown sugar to ensure that you got a full cup, Tet when measuring the butter the cup contained a mass of butter cubes with a lot of fresh air in there as it wasn't compacted like the sugar was. That must have been very inaccurate??😕 I really find measuring by cups weird, much preferring Imperial or metric measurements. Baking is such a precise form of cooking as opposed to say, cooking a dinner! I'll have a go at making this cake but try and find a recipe with weight and volume measurements.🙄🙄🇬🇧
Hi Alan, thank you so much for your comment. Here in Canada the butter is sold in blocks which are pre measured. Some are in half cup blocks and some in two cup blocks so it is quite easy to measure it out. I have just weighed it out for you and one cup of butter will be 225 grams. Hope that helps 😊🇨🇦
@@pennyskitchenNFLD Ahhh that's clever, cheating but clever!!😂😂🇬🇧
I have no time for channels that don't list the ingredients in the subscription box.
As of March we will be adding a link to a printable copy in description box
Why don't you just weigh the ingredients, instead on this firm/loose patched nonsense. It would be so much easier.