Boiled fruit cake recipe

Boiled Fruit Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This boiled fruit cake recipe is a delightful treat that brings together the rich flavors of dried fruits and warm spices. The process of boiling the fruits before baking ensures a moist and tender cake with a burst of fruity goodness in every bite. With its simple yet indulgent ingredients, this recipe is perfect for any occasion or as a comforting dessert. The cake is also incredibly easy to make, making it a go-to option for both novice and experienced bakers.

Keywords: boiled fruit cake, recipe, dried fruits, warm spices, moist and tender.

Boiled fruit cake recipe details

Boiled fruit cake recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

120 g	unsalted butter
170 g	sugar
340 g	dried fruit (a mixture of your choice; raisins, sultanas, dates, glace cherries, dried peel etc)
225 ml	water
1 tsp	bicarbonate of soda
1 tsp	mixed spice (you can use less if you prefer a more lightly spiced cake)
2	medium eggs, beaten
120 g	plain flour
120 g	self-raising flour
1 pinch(es)	salt

Instructions

Preheat oven to 350°, 180°C or gas mark 4. Grease and line an 8 inch (20cm) round cake tin, a spring-form one is best, if available, or use a 7 (18cm) inch square tin.

I now much prefer to use silicone lining papers rather than greaseproof paper as removal is much easier and the liners can be washed and reused, sometimes.

Place butter, sugar, fruit, water, bicarb, and mixed spice in a medium to large saucepan over a moderate heat and bring to a boil. When boiling and the butter has melted, give it a stir to break up any lumps and to even out mixture as much as possible and lower the heat and simmer for a further 2-3 minutes.

Pour contents into a large bowl (preferably stainless steel) and allow to cool; this can take quite a long time. If time is important, part fill your kitchen sink or a washing up bowl with cold water to a shallow depth and place the bowl of cooked mixture in it to cool more quickly.

Once the mixture is cooled, slightly warm is good enough as you do not want the eggs to scramble, add the eggs, flour and salt and mix well. Pour mixture into lined cake tin and scrape down the bowl. Even out the mixture if necessary. Bake for at least 75 minutes (1 1/4 hours) or until a skewer inserted into centre comes out clean.

Check the cake for colour after about an hour; if the top looks like it may singe, especially if you think that the baking time is likely to be extended, cover the top with a piece of aluminium foil to protect it (2 layers is best). I have found that in my oven cooking times can be 1 3/4 quarter hours or more, so do not worry if the cake is still wet after the minimum cooking time. It is normal for this cake to be quite dark as the fruit darkens the mixture, so do not worry too much if you think it may not look quite right at first try.

Allow to cool for 20-30 minutes before removing from tin. Allow to cool to room temperature before removing lining paper. The cake is best stored for 2-3 days before use, although it is quite delicious even when fresh.

Preparation time:
ca. 15 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a