Boiled Fruit Cake Recipe Cwa

The Boiled Fruit Cake Recipe Cwa from the Country Women’s Association (CWA) gives a distinctive twist to your traditional fruit cake recipe that’s both easy to make and full of taste. Boiling the fruit mixture in a unique fashion not only saturates the cake with rich layers of flavor but also fills it with a special silkiness that you just can’t find in any other treat. It is a regal dessert, especially on festive occasions such as New Year’s Eve.

The Country Women’s Association (CWA) boiled fruit cake recipe has been passed down through generations and is a favourite with many people who love the taste of home-baked cake. Compared with other varieties of fruit cake, the boiled fruit cake recipe CWA shortens the whole process, and the results leave nothing to be desired! This rich, moist yet light cake is a winning formula: the inclusion of various dried fruits and a perfect mix of spices gives it an unbeatable flavor.

This is a boiled fruit cake recipe that you just can’t go wrong with. Suitable for those who love things easy and effective in cooking, as well as the family as a whole at home during holiday times, or as a delightful gift: this recipe is truly delicious and sure to go down well. It lacks only a fine zest of cinnamon or orange rind to make an already scrummy favorite even more enjoyable!

Why the CWA Boiled Fruit Cake is So Popular

The CWA’s boiled fruit cake recipe has stood the test of time. Here are a few reasons why this cake is so beloved:

1. Easy to Make

You barely need to lift a finger, while saving yourself lots of unnecessary steps in traditional as well as the home-style CWA boiled fruit cake recipe. Boiling the fruit mixture before baking makes for a magnificently rich cake with minimal effort on your part, and in a shorter time, too.

2. Rich Flavor Profile

Dried fruits combined with warm spices and just a hint of sweetness give CWA’s boiled fruit cake a flavour that is hard to top. It is both fruity and spicy, the perfect blend for Christmas.

3. Perfect for Special Occasions

This cake is really excellent for those days when you feel like getting together with your family, whether it is Christmas, Easter, or some other family celebration. It is easy to make in large batches, so it is a great time-saver on holiday baking duties.

Ingredients Needed for the Boiled Fruit Cake Recipe CWA

Here is a list of all the ingredients you’ll need to make the boiled fruit cake recipe CWA:

• Mixed dried fruit (raisins, currants, sultanas) – 3 cups
• Water – 1 1/2 cups
• Butter – 1/2 cup
• Brown sugar – 1 cup
• Baking soda – 1 tsp
• All-purpose flour – 2 cups
• Spices (cinnamon, nutmeg) – 1 tsp each
• Baking powder – 1 tsp
• Eggs – 2
• Chopped nuts (optional) – 1/2 cup
• Orange juice – 1/4 cup
• Vanilla extract – 1 tsp

Step-by-Step Guide to Making the CWA Boiled Fruit Cake

This recipe is simple to follow, even for beginners. Here’s how you can make the boiled fruit cake recipe CWA:

Step 1: Prepare the Fruit Mixture

In a large pot, combine the dried fruit, water, butter, and brown sugar.Boil the mixture over moderate heat. Once it comes to a boil, turn down the heat and let it simmer for 5 minutes, stirring occasionally.

Step 2: Add the Rest of the Ingredients

After the fruit mixture has had a chance to cool, add the baking soda, flour, baking powder, and spices to the pot. Stir in the eggs one by one, then mix in the orange juice and vanilla extract. Whisk until smooth.

Step 3: Bake the Cake

Preheat oven to 160°C (320°F). Grease and line a 9-inch cake pan. Pour in the cake batter, and smooth it flat. Bake for about 1 hour, 30 minutes, or until a toothpick inserted into the middle comes clean.

Tips for Perfecting Your Boiled Fruit Cake

Here are some tips to ensure your boiled fruit cake recipe CWA turns out perfectly every time:

• Use Fresh Dried Fruits: Make sure your dried fruits are fresh for the best flavor. You can also mix in other dried fruits like apricots or prunes for variation.
• Cool the Fruit Mixture: Allow the fruit mixture to cool slightly before adding the eggs. This helps prevent the eggs from cooking prematurely.
• Baking Time May Vary: Depending on your oven, baking time may vary slightly. Keep an eye on the cake and check with a toothpick.

Nutritional Information for the Boiled Fruit Cake

Here is the nutritional breakdown per serving of the boiled fruit cake recipe CWA (based on 12 servings):

Common Variations and Additions

While the boiled fruit cake recipe CWA is delicious as is, here are some variations you can try:

1. Add Alcohol

Soak your dried fruits in rum, brandy, or whiskey for an extra layer of flavor. Let them sit overnight before boiling them.

2. Use Different Nuts

Chopped walnuts, pecans, or almonds can add a nice crunch to the cake. Feel free to experiment with your favorite nuts.

3. Make it Gluten-Free

Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version of the cake.

Serving and Storing Your Boiled Fruit Cake

Once your boiled fruit cake recipe CWA has cooled, slice it into pieces and serve. It pairs wonderfully with a cup of tea or coffee.

Storing Your Cake

• Room Temperature: Store your cake in an airtight container at room temperature for up to a week.
• Freezing: For longer storage, freeze the cake. Wrap it tightly in plastic wrap and foil, and it will stay fresh for up to 3 months.

The History Behind the Boiled Fruit Cake Recipe CWA

The boiled fruit cake recipe, CWA, is a staple in many Australian households, particularly around the festive season. Originally from the Country Women’s Association (CWA), this recipe carries a long tradition of getting people together. It was founded to support rural women, indeed, in their cookbooks. The principle expressed is one of simplicity and heart. Boiled fruit cake is passed down from generation to generation, and it’s still a favourite because it tastes of memory to many people, but it couldn’t really be simpler than three ingredients mixed together!

Why Boiling the Fruit Makes a Difference

In the boiled fruit cake recipe, CWA, boiling the fruit is the step that sets it apart from all other fruit cake recipes. Infusing the fruit with flavor is a happy by-product of boiling the dried fruits, water, butter, and sugar together. This not only helps to soften the fruit but also adds richness to the cake. It’s a cookbook recipe that works time and time again with an end result as rich in taste as it is in fulfillment. In this way, the simple but effective techniques ensure that all parts of the fruit are incorporated into the dough, leading to a moist and flavorful cake that is absolutely delicious.

How to Customize Your Boiled Fruit Cake

This popular boiled fruit cake is really up to you. A simple adaptation of the ingredients can be completely transformed by your personal creativity and experience, or lack thereof.

1. Add More Dried Fruits

Besides the raisins and sultanas, other dried fruits which can be experimented with include dried apricots, figs, or cranberries. The trick is to hold onto as well as enhance the cake’s moisture while gaining variety.

2. Try Different Spices

If you prefer a spicier fruit cake, add some ground ginger, cloves, or allspice to the batter. These spices will enhance the sweetness of the fruit and deepen its flavor.

3. Use Your Favorite Nuts

Chopped nuts, such as walnuts, pecans, or even almonds, may be stirred into the batter. This adds not only crunch but a discreet nutty flavor that goes well with fruit.

How to Make the Boiled Fruit Cake Recipe CWA in Advance

As a recipe, I like boiled fruit cake, CWA. The reason is that it gets better with age. Make your cake ahead of time, and allow the flavors to deepen and develop over time. Here’s a great trick, then, for how you can do it in advance:

1. Bake and Store

Once baked and cooled thoroughly, wrap your cake tightly in a layer of plastic wrap or foil. Store it in an airtight container in a cool, dry place. The cake will last for up to the week of room temperature and even longer if kept in the fridge.

2. Freezing for Later Use

For prolonged storage, one option is to freeze the cake. The rest of the work involves sealing it tightly with plastic wrap, among other things. Thanks to freezers, it is fresh for up to three months. When you take it out of the freezer, let it thaw for 12 hours in your refrigerator before serving.

Serving Suggestions for the Boiled Fruit Cake

While the boiled fruit cake recipe CWA is delightful on its own, here are some ideas to elevate your serving experience:

1. Serve with Cream or Custard

Slices from the cake can also be given, especially with a small amount of cream on top, to further indulge your taste. In addition, the richness of these companions complements the moist fruit cake nicely.

2. Add a Touch of Brandy or Rum

For an added touch of paradox, drizzle the cake with a thin layer of high-quality brandy before serving. It also improves the cake’s taste and gives it a refined quality.

3. Pair with Tea or Coffee

This cake pairs wonderfully with a hot cup of tea or coffee. It’s a perfect afternoon snack or dessert for a cozy gathering with friends or family.

Troubleshooting Tips for Perfecting Your Boiled Fruit Cake

Sometimes things don’t go according to plan in the kitchen, but don’t worry!I will list several common problems and their solutions below. Especially when following the boiled fruit cake recipe CWA made in class:

1. Cake Too Dense

If your cake is too dense, it’s most likely that you have mixed the batter too much and/or your fruit mixture wasn’t cool enough going in before adding eggs. Try mixing the batter with a light-handed approach and allow the fruit mix to cool for a few moments.

2. Cake Too Dry

Suppose the cake is dry because it is kept in a lack of water. At the end of the time specified for baking (usually between 20 and 30 minutes), check the cake. If it has started to become too brown on top but is not yet cooked through, cover it loosely with foil.

3. Uneven Fruit Distribution

To ensure fair distribution of the fruit, mix it well with the batter. If fruit has a tendency to sink to the bottom of baked goods, coat it lightly in flour before adding it to the mixture, or else grind it up. This will give added suspension and evenness for the fruit throughout your cake overall.

How to Make a Vegan Version of the CWA Boiled Fruit Cake

If you’re looking to make a vegan version of the boiled fruit cake recipe CWA, it’s quite easy to swap out a few ingredients. Here’s how:

1. Substitute the Butter

Use vegan butter or coconut oil instead of regular butter for a dairy-free option.

2. Replace the Eggs

To replace eggs with vegan ingredients, you might like to try flaxseed meal. Mix a spoon of flax seeds in three spoons of water and whisk until there’s no grittiness left. Chia seeds, together with water, also constitute a good substitute for eggs.

3. Ensure the Fruit is Vegan-Friendly

Check carefully to make sure all the dried fruit in your house is absolutely animal-free. Sometimes, ingredients like gelatine or honey are added during the drying process.

Boiled Fruit Cake vs. Traditional Fruit Cake: What’s the Difference?

While both cakes are fruit-based, the boiled fruit cake recipe CWA stands apart from traditional fruit cake in a few ways:

1. Preparation

Let the ingredients for the fruit cake sit in the container for the evening. Many recipes insist on pouring it out overnight. Three hours is the length of time you may consider if you want to make a cake with mashed bananas or pureed apricots, but it’s

2. Texture

Boiled fruit cakes tend to have a softer, more tender texture, while traditional fruit cakes are denser and sometimes firmer due to the long baking process.

3. Flavor

Both cakes are delicious. But the boiled fruit cake is more rounded in its flavors. Traditional fruit cakes are harder and older. Their flavor seems to be more aged wine than anything else

Boiled Fruit Cake Recipe CWA

The boiled fruit cake recipe CWA is a timeless and beloved dessert that’s quick, easy, and bursting with rich flavors. This recipe from the Country Women’s Association (CWA) involves boiling dried fruits with water, butter, and sugar before baking, which ensures a moist and flavorful cake without the lengthy preparation time of traditional fruit cakes. Perfect for festive seasons or any occasion, this cake is a crowd-pleaser that’s both simple and delightful.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine Australian

Servings 12

Calories 220 kcal

Equipment

• Large pot
• Mixing bowls
• 9-inch round cake pan
• Whisk or spoon for mixing
• Measuring cups and spoons
• Parchment paper or cake liner
• Oven

Ingredients

  

• Mixed dried fruit raisins, currants, sultanas – 3 cups
• Water – 1 1/2 cups
• Butter – 1/2 cup
• Brown sugar – 1 cup
• Baking soda – 1 tsp
• All-purpose flour – 2 cups
• Spices cinnamon, nutmeg – 1 tsp each
• Baking powder – 1 tsp
• Eggs – 2
• Chopped nuts optional – 1/2 cup
• Orange juice – 1/4 cup
• Vanilla extract – 1 tsp

Instructions

 

• Prepare the Fruit Mixture: In a large pot, combine the dried fruits, water, butter, and brown sugar. Bring it to a boil over medium heat, stirring occasionally. Once it starts boiling, reduce the heat and let it simmer for about 5 minutes.
• Cool the Mixture: Remove the pot from heat and allow the fruit mixture to cool slightly, for about 10-15 minutes. This is essential before adding the eggs to avoid scrambling them.
• Combine Dry Ingredients: In a separate bowl, whisk together the baking soda, all-purpose flour, spices (cinnamon and nutmeg), and baking powder. Set aside.
• Mix the Wet Ingredients: To the cooled fruit mixture, add the eggs one at a time, mixing well after each addition. Then add the orange juice and vanilla extract, stirring until everything is combined.
• Add Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Stir until the batter is smooth and well-combined.
• Prepare the Pan and Bake: Preheat your oven to 160°C (320°F). Grease and line a 9-inch cake pan with parchment paper. Pour the batter into the pan and spread it evenly.Bake for about 1 hour and 30 minutes or until a toothpick inserted into the center of the cake comes out clean. If the cake starts to brown too quickly, cover it loosely with foil.
• Cool and Serve: Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

• Storage: The cake can be stored at room temperature for up to 1 week in an airtight container. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
• Flavor Variations: Feel free to add your favorite dried fruits such as apricots, figs, or cranberries. You can also add nuts like walnuts or pecans for extra texture.
• Vegan Adaptation: To make this recipe vegan, substitute the butter with coconut oil or vegan butter and use flax eggs or chia eggs instead of regular eggs.
• Alcohol Option: For added flavor, soak the dried fruits in rum, brandy, or whiskey overnight before using them in the recipe.

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Share Your Twist!

We would love to know how you have made your version of the boiled fruit cake recipe, CWA! If you have adapted the original formula’s fruits, added spices or other special ingredients, let us see your own innovative twists and variations. Just leave a comment below or tweet your friends – let’s together bring different, wonderful, fun yet traditional versions of this recipe into people’s homes everywhere.