Elaine Rose Cake
Elaine Rose Cake
If you follow my blog you'll know that it's not heavy on recipes. It's more so a suggestion of how you can make faking incredible food. But every now and then we all have to stick to the rules. Hence this recipe card. This beautiful cake is one of my late Mum's recipes that I just adore to make. Not only does it boast the most delicious, earthy flavor, it's really fun to make. And I'm not a very successful baker, or, in fact, a lover of cake. But this is not your traditional beat and blend. It involves soaking fruit in alcohol, boiling and cooling and an addition that makes it bubble up like a science experiment. Most of all, it reminds me of my beautiful mother. I bake it in an old round tin that she gave me to always use for this cake. She called it a boiled fruit cake. I think Mum would be so happy if she knew I was still making this and thinking of her. I think she knows.
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- 500g Sultanas (16 oz raisins)
- 1 cup brown sugar
- 1 cup water
- 1 packet slivered almonds (70g or 2 1/2 oz size)
- 1 teaspoon mixed spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 250g butter
- 1 teaspoon baking soda
- 2 eggs
- 1 cup self raising flour
- 1 cup plain flour
- Soak sultanas (raisins) over night in a good slurp of sherry.
- Next day, pour into a medium saucepan and add brown sugar, water, slivered almonds, mixed spice, cinnamon, ginger and butter.
- Bring to the boil.
- Stirring occasionally until all melted and mixed well.
- Take of the heat and beat in baking soda.
- Allow to cool, then add well beaten eggs and sifted flours.
- Bake in a moderate oven (320- 360F) (160-180C) for about 1 1/4 - 1 1/2 hours.
- While still warm, ice with lemon icing (recipe below)
- 1 cup icing sugar (confectioners sugar)
- 1 dessert spoon of butter
- lemon juice
- Add softened butter to a bowl with sugar and mix well. Add a little lemon juice at a time to taste. I used almost half a lemon
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