Submitted by Karryn Dolan
Boiled Fruit Cake
Serving: 8
Ingredients
- 1 cup water
- 1 cup sugar (I use 1/2 c raw & 1/2 c brown)
- 200g butter (roughly cut)
- 375g pkt mixed fruit
- 1 pkt glacé cherries (optional)
- 1 tsp Mixed spice
- 1 tsp bicarb
- 2 eggs, beaten
- 2 cups self raising flour
Instructions
- Place all ingredients except flour and eggs into a large saucepan.
- Bring to the boil stirring, boil for 5 minutes.
- Remove from stove and allow to cool.
- Pour into large mixing bowl.
- Add eggs and flour alternately till all combined.
- Pour into prepared cake tin or lined slow cooker.
- Pour a cup of water into slow cooker (if using cake tin).
- Place cake tin in slow cooker on the bottom (or raise if preferred).
- Put tea towel under the lid and cook on HIGH approx 1.5 - 2 hours or until skewer comes out clean.
- Allow to cool for 5 minutes then turn out onto cooking rack.
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My slow cooker has two heat settings, High and Low. When cooking this boiled fruit cake which setting do you recommend I use?
Many thanks
Jill
This recipe says to use HIGH.
Can you put cake mix directly into your crockpot bowl if lined…or can it just be greased maybe???
Cakes can be cooked directly in your slow cooker (though this can affect times due to being hotter)
All the info on how to slow cook cakes and ways to do so are HERE 🙂