Classic Boiled Fruit Cake Recipe

This rich and moist fruit cake is packed with a variety of dried fruits, all simmered together before baking. It’s a traditional cake that’s perfect for holidays and special occasions.  

Ingredients:

  • 1 pound mixed dried fruit (raisins, currants, sultanas, cherries, candied peel, apricots, etc.)
  • 1 cup water
  • 1/2 cup (1 stick) butter
  • 1/2 cup brown sugar
  • 1/4 cup molasses or treacle
  • 1 teaspoon mixed spice  
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, lightly beaten
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 cup brandy or rum (optional)

Instructions:

  1. Boil the Fruit:
    • In a large saucepan, combine the mixed dried fruit, water, butter, brown sugar, molasses or treacle, mixed spice, cinnamon, and nutmeg.
    • Bring to a boil over medium heat, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the fruit is softened and the liquid has reduced.
    • Remove from heat and let cool completely.
  2. Prepare the Batter:
    • Preheat oven to 300°F (150°C). Grease and line a 9×5 inch loaf pan or an 8-inch square cake pan with parchment paper.  
    • In a separate bowl, lightly beat the eggs.
    • In a large bowl, sift together the flour and baking soda.  
    • Add the cooled fruit mixture to the flour mixture and stir until just combined.
    • Stir in the beaten eggs and brandy or rum (if using).
  3. Bake the Cake:
    • Pour the batter into the prepared pan.
    • Bake for 1 hour 45 minutes to 2 hours, or until a skewer inserted into the center comes out clean.
    • Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.  
  4. Optional: Feed the Cake (for extra moistness and flavor):
    • Once the cake has cooled, you can “feed” it with additional brandy or rum.
    • Using a skewer or toothpick, poke holes all over the top of the cake.
    • Drizzle 2-3 tablespoons of brandy or rum over the cake.
    • Wrap the cake tightly in foil and store in an airtight container for a few days to allow the flavors to develop.
  5. Serve:
    • Slice and serve the cake on its own or with a dollop of whipped cream or custard.

Tips and Notes:

  • Fruit Variations: Feel free to use your favorite dried fruits. You can also add nuts like almonds or walnuts.
  • Molasses/Treacle: Molasses or treacle adds a rich, dark flavor to the cake.
  • Spices: Adjust the amount of spices to your preference.
  • Baking Time: The baking time may vary depending on your oven. Check the cake regularly and use a skewer to test for doneness.
  • Storage: Store the cake in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.

Enjoy your delicious Classic Boiled Fruit Cake!

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