Baking
Carnation Fruit Cake Quick boiled method
Ingredients
- 1 large can (410 gr./14 fl. oz.) Carnation
- evaporated milk
- 150 gr. (5 oz.) butter/margarine
- 275 gr. (10 oz.) mixed fruit
- 50 gr. (2 oz.) glacé cherries, chopped
- 225 gr. (8 oz.) self raising flour
- 2 level tsp. ground cinnamon
- 2 eggs, beaten
- Preheat the oven to 140ºC.
- Lightly grease and line the base of a 900 gr. (2 lb.) loaf tin with baking parchment.
Method
1
Pour the evaporated milk into a pan and add the butter/margarine, fruit and glacé cherries. Place over a low heat until the evaporated milk and butter have melted. Stir well, then simmer gently for 2-3 minutes. Remove from heat and leave on one side to cool for about 10 minutes, stirring occasionally.
2
Measure the flour and cinnamon into a large bowl and make a well in the centre. Add the beaten eggs and the cooled fruit mixture and quickly mix together until well blended. Turn into prepared tin.
3
Bake in the pre-heated oven for about 1 - 1¼ hrs. until the cake is well risen, golden brown and the top feels firm. Leave to cool in the tin for about 10 minutes, then turn out and leave to cool on a wire rack.