[ad] “Cut and Come Again” Farmhouse Fruit Cake – A modern take on my maternal grandmother’s boiled fruit cake recipe. My recipe uses Doves Farm White Rye flour, and ancient grain which is lower in gluten than normal wheat flour.
Doves Farm Ancient Grains
I used to hate Sundays, it was the dreaded day before school and later on the last day before work; however now that I work for myself as a freelance writer, I love Sundays. It’s usually the day when we both indulge in a “lie-in”, complete with the Sunday papers and a cuppa – then it’s a leisurely brunch and maybe a walk before lunch. It’s also my favourite day to bake, a proper old-fashioned “baking day” with a chance to fill those cake, biscuit and bread tins as well as make pies, tarts and some meals for the week ahead. Today’s recipe for “Cut and Come Again” Farmhouse Fruit Cake is a recipe that is very close to my heart. It’s a modern take on my maternal grandmother’s boiled fruit cake recipe, a recipe that my mum used to make regularly for dad, as it was his favourite cake. The fact that I have made it now is quite poignant, as it was a year ago that mum suffered a major stroke which led to her passing away some four months later. However, as I still come to terms with the sudden loss of both parents, it’s also a lovely recipe to make and bake. A much-loved family recipe that reinforces the fact that happy memories will never fade, but on the contrary, will only strengthen with time.
My recipe for “Cut and Come Again” Farmhouse Fruit Cake is the last in a mini series of Ancient Grains recipes that I have been working on in collaboration with Doves Farm. It’s an easy “boiled fruit cake” recipe that used Doves Farm Organic White Rye Flour in place of the usual wheat flour. I love rye flour in bread, but I’ve never used it in cake recipes before. However, having tasted this delicious fruit cake, I will definitely be using it again. Unique to Doves Farm, White Rye, (secale cereale) is a popular grain grown throughout Central and Eastern Europe, and this hardy crop can thrive in poor soils and cold conditions. Low in gluten, rye flour is also a great wheat free option for speciality diets and like most ancient grains it adds a nutty taste and flavour of whatever you bake with them. I have used Doves Farm Organic Stoneground Wholemeal Rye Flour before, in bread, but it was lovely to test out the white rye flour too, which gives a less dense texture in baking.
My other two recipes using Doves Farm ancient grains are here:
Today’s recipe for “Cut and Come Again” Farmhouse Fruit Cake is shared below in a printable recipe card, and I do hope you enjoy this cake recipe if you make it. It’s a fabulous fruit cake recipe that will keep for a couple of weeks in an airtight tin, if it lasts that long that is! If you want to make it the same way as my grandmother used to do, then make it in a large, lined roasting tin and cut the cake into squares…..that’s how mum used to make it sometimes too, and I always looked forward to a slab of this homemade fruit cake in my school lunch box. That’s all for today, as my followers on social media will know, I have been travelling a lot over the last few weeks, so do look out for some new travel stories, Karen
*Disclaimer: Paid collaborative post with Doves Farm. I have full control over all creative content*
My recipe for Doves Farm 40th Birthday is below: