Boiled cake

I changed my tariff and had free electricity for Christmas Eve, Day, and Boxing Day, so because I don't cook dinners now that I'm on my own, and hate cooking meals anyway, I made the most of the free electricity by baking some boiled cakes and sponges.

I made four boiled cakes and what I would like to know is this - should I put them in the freezer or not, and if not, how long would they keep before going off.
I've made them before but not four at a time, and since I never get any visitors they won't be eaten up very soon.

I used a recipe my mother had written down on a card, she was good at baking, and my grandfather and great-grandfather were bakers too, as well as other relations from further back in time ... so it's in my DNA .

I would be grateful for any answers thank you





They're a bit shapeless but they are not for looking at

 

How do you boil a cake without it going soggy?

 

I assume it’s similar to Welsh cake and I would treat it the same. Of course I would make sure that I have daily a portion for my afternoon coffee

 

The boiling is part of the process - You boil the fruit (currants and sultanas) for 15 mins.
Then you strain them, and mix in the sugar margarine and cherries, and then add the flour eggs and spices mixing thoroughly.
Then you spoon it into lined tins and stick it in the oven to bake.

It's a totally different process to making Welsh cakes, those are made on a bakestone, and it's a different recipe. They're nicest when they're warm and just come off the bakestone

 

I don’t know anything about the baking or the boiling but they look delicious.

 

@pete the fruit is boiled briefly or, my preferred method, just soaked overnight in a well flavoured tea before being added to a batter of butter, sugar, eggs and flour with optional spices.

@Michael Hewett wrap them well in at least 2 layers of tin foil or a good polythene bag with spare air pushed out and then sealed to prevent freezer burn. Thaw, when needed, at room temperature and enjoy.

 

I have a couple of recipes for a "boiled" cake, where the fruit. spices, sugar etc are heated and simmered; then flour and anything else gets stirred in and the whole lot cooked in the oven.
Also tea bread where fruit and sugar get soaked in tea overnight.

 

I agree with Obelix’s method for freezing. However, I’d also slice it thickly beforehand, then put back in the loaf shape. Although it’s then more likely to dry out a bit, you don’t have to thaw the whole thing when you fancy some. A few seconds in a microwave enlivens tired fruit cake…

 

It does sound similar to all the teabreads, but I do as @Obelix-Vendée and @NigelJ describe with the overnight soaking, then baking. Not made one for ages as I'd just eat it very quickly!
I'd be inclined to just freeze the whole thing, or maybe cut them in half and freeze, after wrapping up. You'd then defrost a half cake, and it would last well - especially if you cut it in thick slices, as you'd get through that quite rapidly. Maybe a whole one wouldn't last too long either if cut thickly
Depends on the size of your freezer too.
Welsh cakes are nice - but totally different. Like a fruit scone, but stove top not oven cooked. Not unlike like our Scotch pancakes, except those are a thick batter rather than a rubbed in mix like scones. Not made those for a long time either - for the same reasons as I've not done a Bara Brith or teabread...

 

Lovely discussion about tea breads ,
thank you everyone,
Jenny namaste

 

I make bara brith fairly often, I just soak overnight though.

Here's the recipe I use from my late aunt

 

@Michael Hewett I am sorry that you don't have any visitors as your cakes look superb. Invite a neighbour to share your wonderful boiled cake. I use to make them following an Irish recipe but have done so for years, maybe I will have another try.

 

@fairygirl I'd have thought a slice or three of fruit cake would be ideal for energy on your hill walks.

I always make a Borrowdale teabread when I have workmen coming. One lot, doing the roof insulation, turned out be Ukrainians and were delighted cos it was just like grandma made back home. French workmen are suspicious but then find it delicious.

 

@Hanglow what is a gill please?

 

@CanadianLori It's an old imperial measurement - 5 British fluid ounces. In the USA it's half a cup.