Boiled Fruit Cake

My renewed interest in the old fashioned Boiled Fruit Cake was prompted recently when I looked at all the supermarket shelves packed full of pastries, breakfast bars and snacks. I thought a slice of old fashioned fruit cake would be healthier, more sustaining and far more enjoyable. This cake if packed full of sun drenched fruit and nuts, there are no artificial additives or preservatives and it is fool-proof to bake. On top of that it is so wonderful to smell and eat a fresh home made cake out of the oven, particularly if there are children around. This is one of my favorite Boiled Fruit Cakes recipes, it is a real “cut and come again cake”….so, so easy.

Boiled Fruit Cake
Print Recipe
Boiled Fruit Cake
Print Recipe
  • 500 g Fruit - To your taste here I used
  • 200g Sultanas 200g Raisins, 100g chopped Apricots
  • 250 ml Water
  • 150 g Dark Brown Sugar
  • 125 g Butter
  • tsp ½Nutmeg
  • tsp ½Ginger
  • tsp ½Cinnamon
  • 1 tsp Bread Soda
  • 2 Fresh Eggs
  • 125 g Plain Flour
  • 125 g Self Raising Flour
  • Pinch of Salt
  • 1 handful of Almonds peeled or unpeeled to decorate. optional
  1. Method: Place the first 7 ingredients into a large saucepan - fruit, water, sugar, butter, nutmeg, ginger, cinnamon and bring slowly to the boil to ensure the butter and sugar are melted. Remove from the heat and add the bread soda, this will make the mixture fizz up, but continue to stir it from time to time until it subsides. Then allow it to cool. (Sometimes I do this part the night before so that I can pop in my cake first thing in the morning). Then fold in the flour, salt, and eggs until completely incorporated and put into the prepared cake tin. If topping the cake with almonds, arrange them wide end turned out around the perimeter of the cake working towards the centre. Place in the center of a preheated oven. If the cake starts to brown too much place a sheet of tinfoil on top until cooked. After 1 hour test the cake by inserting a large skewer into the centre, if it comes out clean it is cooked.
Recipe Notes

Cake Tin: brush the inside of your cake tine with melted butter and line with parchment paper. Preheat the oven to 160C / 340F and cook for 1 hour approx. (If using a fan oven reduce the temperature to 140C). Oven temperatures vary, so after 1/2 hour check the cake to ensure it is not browning too quickly. After removing the cake from the oven allow it to stand for 10 minutes before removing the parchment paper. Cool on a wire rack.

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