Ingredients
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125g Unsalted Butteror 125ml of sunflower or rapeseed oil
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125g
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1 tbsp Golden Syrupor honey
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125ml Milk
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200g Calfornia Raisins
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150g Dried Apricotscut into 5 or 6 pieces
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150g Dried Figscut into 6 or 8 pieces
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2 Free Range Eggslightly beaten
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250g Self-raising Flour
Directions
So I have a confession to make, I saw this incredible Moose cake mould in Ikea and couldn’t resist it! It seemed the most obvious thing to make for Canada, but the question was ‘what sort of cake should I bake?’
I thought I’ll try it out first with a strong and sturdy cake to see how easy it is to use the mould so I thought how about a boiled fruit cake recipe. I did a bit of digging and low and behold Canadians love boiled fruit cake too. Here is a recipe from Big Oven.
I ended up making our tried and tested family favourite from The River Cottage Handbook No.8 by Pam Corbin called Boil and Bait Fisherman’s cake and lasts for several weeks in an airtight container. The cake cooked a little too well as it was quite shallow but the moose shaped result was impressive.
Believe it or not Boil and Bait cake is the number one cake in this house!
Top tip: It pairs brilliantly with Caerphilly or some crumbly Cheshire cheese.
Steps
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1
Done
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Lightly grease an 18cm deep round and line with baking parchment. Alternatively use an ikea elk mould and grease well! |
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2
Done
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Put the butter or oil, sugar, syrup or honey, milk and dried fruit into a pan with 125 ml of water. Stir over a gentle heat until the butter has melted and the ingredients are well combined. Simmer for about 15 minutes, until the mixture is slightly thickened and a soft caramel colour, stirring from time to time to prevent it sticking to the base. Remove from the heat and leave to cool for about 30 minutes. |
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3
Done
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Pre-heat the oven to 170C. When the mixture is cool, stir in the beaten eggs and sift in the flour. Then, using a wooden spoon, beat together thoroughly until well combined. |
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4
Done
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Spoon the mixture into the prepared tin, levelling it out with the back of the spoon. Bake in the oven for 60-70 minutes until the top is evenly browned and a skewer inserted into the centre comes out very slightly sticky. Leave the cake in the tin until cold before turning out. |
