Jubilee Cake ...

Jubilee Cake

Into a saucepan: 1 cup of sugar
2 cups of mixed dried fruit
1 cup of water
60 gms butter

Heat until the butter has melted and the sugar has dissolved.
Take off heat and leave to cool (1 hour).

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Pre-heat oven to 180C

Empty the cooled fruit mixture into a bowl and sift in 2 cups of SR flour then add one beaten egg. Mix gently to combine. Pour into a prepared loaf tin (I found this to be a big mixture so you could divide it between 2 loaf tins and make 2 shallower cakes or make a loaf sized one and a smaller cake like I did - in a ramekin).
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I baked mine for 40 minutes then tested the cakes with a skewer. I removed the smaller cake and baked the larger one for 5 minutes more.

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Icing - I just make up icing using a big teaspoon of butter or margarine, softened in the microwave, with enough icing sugar and a little milk to make a runny consistency. Drizzle over the cakes while they are just warm so it drips down the sides - no need to be fancy. Sprinkle with coconut if you like.

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This is a recipe that my sister has given me and is different from the one my Mum used to make. I guess you could call it a 'boiled' Jubilee cake...
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When the icing is set, cut the cake and butter it to serve. I have great memories of Mum's Jubilee cakes and that drizzly icing...

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When I cut the cake, it was darker than what I remember (due to melting the ingredients first)... but delicious none the less!

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Apparently, the Jubilee Cake was created in 1936 for South Australia's 100th Jubilee year
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This first recipe in the Green and Gold cookery book, (the one to be eaten with butter) is more like what my mother made and gives a whiter, firmer fruit cake - a more frugal recipe. I will try this recipe soon.
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Cheers - Joolz