Boiled Cake(Ciste Beirithe)
A rich, fruity boiled cake with a moist texture and warm spice flavors, perfect for festive occasions or teatime indulgence, appealing to those who love traditional desserts.
Ingredients
Instructions
- Put water in a saucepan. Add butter, sugar, and fruit. Boil for 3 minutes. Allow to cool slightly.
- Place flour, salt, chopped almonds or walnuts, mixed peel, mixed spice, cherries, and remaining ingredients in a mixing bowl.
- Add the cooled mixture and whipped eggs to the dry ingredients in the bowl.
- Mix thoroughly until well combined.
- Place the batter in a 9-inch tin.
- Bake for 1½ to 2 hours at 300°F (150°C).
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have mixed fruit, you can substitute with raisins or dried cranberries. Be careful not to overmix the batter after adding the eggs to maintain a light texture. For added moisture, a splash of orange juice can be included in the mixture.
Serving Suggestions
This boiled cake is delightful on its own, but you can enhance its flavors by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Orange Nog (Non-Alcoholic Drink) for a festive touch. Consider serving alongside a selection of cheeses for a charming dessert platter.
Storage & Reheating
Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature. It can last up to a week. For longer storage, consider freezing individual slices. To reheat, simply warm slices in the oven at a low temperature for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Boiled Cake(Ciste Beirithe) contains roughly 864 calories, with 7g protein, 135g carbohydrates, and 35g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2006mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour, but you'll need to add baking powder to help the cake rise. For every cup of all-purpose flour, add 1 ½ teaspoons of baking powder to mimic the effect of self-rising flour.
What can I substitute for mixed peel?
If you don't have mixed peel, you can use finely chopped candied orange or lemon zest as a substitute. Alternatively, a combination of dried fruits like apricots and figs can add a similar sweet and fruity flavor.
Is it possible to add more nuts or fruits?
Absolutely! Feel free to increase the amount of nuts or mixed fruits based on your preference. Just be mindful that adding too much may affect the cake's structure, so keep the total additions balanced with the main ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).