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recipes

Boiled Fruit Cake




A traditional slow cooked moist fruit cake.

Ingredients:
375 grams of mixed dried fruit
3/4 of a cup of brown sugar
1 teaspoon of mixed spice Grated rind of an orange
1/2 a cup of water or orange juice
1/4 of a cup of whisky
125 grams of butter
2 lightly beated eggs
1 cup f self raising flour
1 cup f plain flour
1/2 a teaspoon of soda bicarb.
OPTIONAL: you can replace the water, liquor and sugar with a 450 gram tin of crushed pineapple.

Simmering time on the stove top: 30 to 40 minutes

Thermal cooking time: 3 to 4 hours minimum

Method:
1. Place the dried fruit into a saucepan with the brown sugar, mixed spice, orange rind, water, liquor and butter.
2. Bring the mixture to the boil and simmer uncovered for 5 minutes.
3. Allow the mixture to cool.
4. Mix in the eggs.
5. Stir in the sifted flour and soda bicarb.
6. Line a 16 cm round cake tin or Pyrex dish (one that fits niicely into the inner pot) with baking paper.
7. Spoon the mixture into this prepared cake tin.
8. Lay a round of baking paper on top of the cake mixture then cover the tin with a trimmed piece of Alfiol to prevent condensation from seeping in.
9. Place a trivet or metal pastry ring in the base of the inner pot and rest the cake tin on this. (If you are using the 3 litre pot the cake tin can sit on a folded pad of Alfoil)
10. Pour enough hot water into the inner pot so that the level comes halfway up the sides of the cake tin. 11. Bring the water to the boil.
12. Put the lid on and turn down the heat to simmer gently for 30 minutes.
13. Turn off the heat and transfer the inner pot into the insulated container for a minimum of 3 to 4 hours.

Special Note: As the cake cannot dry out or overcook you can actually leave this cake over night before removing it to serve.