Glenariff Boiled Cake
(makes 2 x 1 lb cakes)
This gingerbread is based on a Finnish recipe (called mjuk pepperkaka) and is excellent served warm with whipped cream, or cold, sliced and spread with butter. Cut into small squares is can also work well as a spicy tray-bake. The moist ingredients in the cake ensure that it can be stored for longer than other cakes.
This recipe makes 16 2inch cakes from an 8inch (20cm) square cake tin.
- 10oz mixed fruit (sultanas or raisins)
- 8 fl-oz water
- 1oz cherries
- 1 small pinch cinnamon
- 1 tspn mixed spice
- 6oz sugar
- 4oz margarine
- 1 tspn baking soda
- 8oz self raising flour (sieved)
- 2 small beaten eggs
Preheat the oven to 170⁰C/325⁰F/Gas3. Grease 2x1lb loaf tins and line with parchment paper or use parchment cases. Put the mixed fruit, water, cherries, cinnamon, mixed spice, sugar and margarine into a pan and bring to the boil. Boil for 2 minutes then take off the heat and allow to cool. Mix the baking soda, flour and eggs into the cooled mixture and give it a quick beat.
Pour the mixture into the loaf tins and bake in the oven for 30mins or until a skewer inserted into the cake comes out clean. Cool on a wire rack.
Enjoy with butter as an indulgent treat with a cup of tea.