Sunbeam Boiled Fruit Cake Recipe

Sunbeam Boiled Fruit Cake Recipe

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Pumpkin Fruit Cake PREP 30 MINS COOK 90 MINS SERVES 16 What you
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Are you looking for a delicious and easy-to-make dessert for your next party or gathering? Look no further than the Sunbeam Boiled Fruit Cake Recipe! This classic recipe has been passed down through generations and is sure to be a crowd-pleaser. With a perfect blend of spices and fruits, this cake is a delightful treat that is perfect for any occasion.

Ingredients

  • 1 cup of raisins
  • 1 cup of currants
  • 1 cup of chopped dates
  • 1 cup of chopped walnuts
  • 1 cup of butter
  • 2 cups of sugar
  • 2 cups of water
  • 1 tsp of cinnamon
  • 1 tsp of nutmeg
  • 1 tsp of baking soda
  • 3 cups of flour
  • 4 eggs

Instructions

  1. In a large saucepan, combine the raisins, currants, dates, walnuts, butter, sugar, water, cinnamon, and nutmeg. Bring to a boil and then reduce heat and let simmer for 15 minutes.
  2. Remove from heat and let cool for 10 minutes.
  3. Preheat the oven to 325 degrees F. Grease and flour a 9-inch cake pan.
  4. Add the baking soda to the fruit mixture and stir until well combined.
  5. Add the flour and eggs to the fruit mixture and stir until well combined.
  6. Pour the batter into the prepared cake pan and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Let cool for 10 minutes and then remove from the pan.
  8. Serve and enjoy!
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Nutritional Information

Each slice of Sunbeam Boiled Fruit Cake contains:

  • Calories: 356
  • Fat: 16g
  • Sodium: 132mg
  • Carbohydrates: 51g
  • Fiber: 2g
  • Sugar: 31g
  • Protein: 4g

Cooking Time

The cooking time for this recipe is 1 hour and 30 minutes.

Equipment

  • Large saucepan
  • 9-inch cake pan
  • Toothpick

Serving Suggestions

This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also great with a cup of tea or coffee.

Variations

If you want to mix things up, you can try adding different types of nuts, such as almonds or pecans. You can also add different spices, such as ginger or cloves, to give the cake a unique flavor.

Substitutions

If you don’t have all the ingredients on hand, you can substitute the raisins, currants, and dates for other dried fruits, such as apricots or figs.

Storage

You can store this cake in an airtight container at room temperature for up to 5 days.

Tips

  • Make sure to grease and flour the cake pan well to prevent the cake from sticking.
  • Let the cake cool for at least 10 minutes before removing it from the pan.
  • Don’t overmix the batter, as this can make the cake tough.

Notes

This recipe makes one 9-inch cake.

Frequently Asked Questions

Can I freeze this cake?

Yes, you can freeze this cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and then in aluminum foil before freezing.

Can I use margarine instead of butter?

Yes, you can use margarine instead of butter, but the flavor may be slightly different.

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Can I use gluten-free flour?

Yes, you can use gluten-free flour, but the texture of the cake may be slightly different.

Personal Thoughts

The Sunbeam Boiled Fruit Cake is one of my all-time favorite desserts. It’s easy to make, and the combination of fruits and spices gives it a unique and delicious flavor. I love serving it with a scoop of vanilla ice cream or a cup of tea. If you haven’t tried this recipe yet, I highly recommend giving it a try!