Boiled Cake
Indulge in the timeless charm of Boiled Cake, a unique dessert that combines simplicity with rich, comforting flavors. This old-fashioned recipe stands out by simmering brown sugar, unsalted butter, and a medley of dried fruits to create a luscious, flavorful base. Infused with warm spices like cinnamon and nutmeg, this moist cake is quick to prepare with just 20 minutes of prep time and doesn’t require a stand mixer. Perfectly balanced with the addition of eggs and vanilla, the batter is baked to perfection, yielding a dense yet tender crumb. Serve this easy, one-pot wonder plain or dusted with powdered sugar for a rustic treat that’s perfect for tea time, gift-giving, or festive occasions. Keywords: boiled cake recipe, old-fashioned cake, moist fruit cake, easy holiday dessert, spiced cake.
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Recipe Information
Ingredients
- 200 grams Brown sugar
- 125 grams Unsalted butter
- 300 grams Mixed dried fruit (e.g., raisins, currants, sultanas, chopped apricots)
- 250 ml Water
- 200 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
In a large saucepan, combine the brown sugar, unsalted butter, mixed dried fruit, and water. Heat the mixture over medium heat, stirring frequently, until the butter has melted and the sugar has dissolved. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 5 minutes. Remove the saucepan from the heat and allow the mixture to cool to room temperature (about 15–20 minutes).
While the fruit mixture is cooling, preheat your oven to 150°C (300°F). Line a 20 cm (8-inch) round cake pan with parchment paper or grease it well.
In a medium bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
Once the fruit mixture has cooled, add the eggs and vanilla extract to the saucepan. Stir well to combine.
Gradually fold the dry ingredients into the wet mixture in the saucepan. Make sure to incorporate everything thoroughly, but avoid overmixing.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake the cake in the preheated oven for 60 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Serve the boiled cake as is, or decorate with a dusting of powdered sugar. Enjoy!
Nutrition Facts
Calories |
3651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 2120 mg | 92% | |
| Total Carbohydrate | 638.0 g | 232% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 439.0 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 485 mg | 37% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3345 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
