Fabulous Boiled Fruitcake
Indulge in the rich, nostalgic flavors of this Fabulous Boiled Fruitcake, a timeless dessert perfect for the holiday season or any special occasion. This recipe stands out with its unique method of boiling dried fruits, butter, sugar, and aromatic spices like cinnamon, nutmeg, and ginger, resulting in a moist and deeply flavorful base. Enhanced with optional additions like chopped almonds and a splash of brandy, this cake offers a delightful balance of sweetness and spice. Easy to prepare and beautifully versatile, it’s ideal for serving with tea or as a festive centerpiece. Whether you enjoy it freshly baked or allow it to age and mellow, this fruitcake promises a satisfying slice every time.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Mixed dried fruits (e.g., raisins, sultanas, currants, chopped dates)
- 150 g Unsalted butter
- 200 g Brown sugar
- 250 ml Water
- 2 tbsp Honey
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.5 tsp Ground ginger
- 250 g All-purpose flour
- 1 tsp Baking powder
- 2 large Eggs
- 1 tsp Vanilla extract
- 50 g Almonds (optional, chopped)
- 2 tbsp Brandy (optional, for soaking or brushing)
Instructions
Grease and line a 20cm (8-inch) round cake tin with parchment paper.
In a large saucepan, combine the mixed dried fruits, butter, brown sugar, water, honey, cinnamon, nutmeg, and ginger. Bring to a boil over medium heat, stirring occasionally, then reduce the heat and simmer for 5 minutes. Remove from heat and allow the mixture to cool to room temperature.
Preheat your oven to 150°C (300°F).
In a mixing bowl, sift together the all-purpose flour and baking powder.
Add the cooled fruit mixture to the dry ingredients, folding gently to combine.
Beat the eggs in a small bowl and stir in the vanilla extract. Add this to the fruit and flour mixture and mix until evenly incorporated.
If using, fold in the chopped almonds for added texture.
Pour the batter into the prepared cake tin, smoothing the surface with the back of a spoon.
Bake in the preheated oven for 90 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
If desired, brush the cake with brandy while warm or soak the cake by wrapping it in foil and storing it overnight to allow the flavors to develop beautifully.
Slice and serve as is, or with a dollop of cream or a cup of tea for a delightful treat!
Nutrition Facts
Calories |
5218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 913.9 g | 332% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 637.1 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 751 mg | 58% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 5571 mg | 119% | |
*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.
