Boiled Fruitcake
Indulge in the rich, nostalgic charm of Boiled Fruitcake, a timeless favorite that's brimming with tender dried fruits, warm spices, and a hint of golden syrup. This unique recipe starts with simmering a medley of fruits, brown sugar, butter, and aromatic cinnamon and nutmeg, creating an ultra-moist base infused with flavor. Unlike traditional fruitcakes, the "boiled" method ensures the fruit soaks up every ounce of sweetness, resulting in a lusciously soft texture. Folded into this batter are optional chopped nuts for a delightful crunch and a touch of vanilla for a fragrant finish. Perfectly baked to a golden-brown perfection, this easy homemade fruitcake is ideal for holidays, gifting, or simply as a comforting teatime treat. Whether served fresh or allowed to mature for a few days to enhance the depth of flavor, this fruitcake guarantees a slice of festive deliciousness every time!
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Recipe Information
Ingredients
- 500 g Mixed dried fruits (raisins, currants, sultanas, chopped dried apricots, and cherries)
- 200 g Brown sugar
- 150 g Unsalted butter
- 250 ml Water
- 2 tbsp Golden syrup
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 250 g All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Baking soda
- 2 Eggs
- 1 tsp Vanilla extract
- 100 g Chopped nuts (optional, e.g., pecans or walnuts)
Instructions
In a medium saucepan, combine the mixed dried fruits, brown sugar, butter, water, golden syrup, ground cinnamon, and ground nutmeg.
Place the pan over medium heat and bring the mixture to a gentle boil. Stir occasionally to dissolve the sugar and melt the butter completely.
Reduce the heat to low and simmer the mixture for 5 minutes. Remove from the heat and let cool to room temperature. This step allows the fruits to absorb the moisture and flavors.
Preheat your oven to 150°C (300°F) 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, and baking soda.
Make a well in the center of the dry ingredients and pour in the cooled fruit mixture.
Add the eggs, vanilla extract, and chopped nuts (if using). Stir gently but thoroughly until all the ingredients are combined and you have a thick batter.
Spoon the batter into the prepared cake tin, leveling the surface with a spatula.
Bake in the preheated oven for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.
Optional: Wrap the cooled fruitcake in parchment paper and foil, and let it mature for a few days before serving for a richer flavor.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 144 mg | 6% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 55.5 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 516 mg | 11% | |
*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.
