Boiled Fruit Cake
Rich, moist, and bursting with festive flavors, this Boiled Fruit Cake is a timeless treat that's as easy to make as it is delicious. Made by simmering mixed dried fruits, honey, and warming spices in butter and brown sugar before baking, this recipe ensures incredible depth of flavor and a beautifully tender texture. Infused with cinnamon and nutmeg, enhanced by optional crunchy nuts, and finished with a glossy honey glaze, it’s the perfect centerpiece for holiday gatherings or a cozy teatime indulgence. With a quick 20-minute prep and no need for lengthy soaking times, this deeply spiced cake offers a fuss-free way to enjoy a traditional favorite.
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Recipe Information
Ingredients
- 400 grams Mixed dried fruit (e.g., raisins, sultanas, currants, chopped candied peel)
- 150 grams Butter
- 200 grams Brown sugar
- 250 ml Water
- 2 tablespoons Honey
- 300 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 100 grams Chopped nuts (e.g., almonds, walnuts) (optional)
Instructions
In a medium saucepan, combine the mixed dried fruit, butter, brown sugar, water, and honey. Place over medium heat and bring to a boil.
Reduce the heat and let the mixture simmer gently for 5 minutes, stirring occasionally. Remove the saucepan from the heat and let the mixture cool to room temperature, about 20-30 minutes.
Preheat your oven to 150°C (300°F) and grease and line a 20cm (8-inch) round cake tin with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and ground nutmeg.
In a separate small bowl, lightly beat the eggs and stir in the vanilla extract.
Once the boiled fruit mixture has cooled, add the beaten eggs and vanilla to it and stir until combined.
Gradually fold the dry ingredients into the fruit mixture until just combined. If using chopped nuts, fold them in at this stage.
Pour the batter into the prepared cake tin and smooth the surface with a spatula.
Bake in the preheated oven for 90 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, optional: brush the top with a little warmed honey or apricot jam for a shiny finish. Slice and serve!
Nutrition Facts
Calories |
5209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.8 g | 251% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 724 mg | 242% | |
| Sodium | 2970 mg | 129% | |
| Total Carbohydrate | 809.4 g | 294% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 494.1 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 607 mg | 47% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4520 mg | 96% | |
*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.
