Boiled Fruit Cake

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🍰 Boiled Fruit Cake

Description

Boiled Fruit Cake is a traditional, deeply flavored cake where dried fruits are gently boiled with sugar, butter, and spices before baking. This method plumps the fruit, infuses flavor evenly, and creates a moist cake that actually improves with time. Perfect for tea, holidays, or gifting.

📝 Ingredients

For the Fruit Mixture

  • 1 cup mixed dried fruits (raisins, sultanas, currants, chopped dates)

  • ½ cup chopped dried apricots or prunes (optional)

  • ¾ cup brown sugar

  • ½ cup unsalted butter

  • 1 cup water

  • 1 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • ½ tsp ground cloves or allspice

  • Zest of 1 orange or lemon (optional)

  • 1 tsp vanilla extract

For the Cake Batter

  • 1½ cups all-purpose flour

  • 1 tsp baking soda

  • ¼ tsp salt

  • 2 large eggs (room temperature)

  • ½ cup chopped nuts (walnuts or almonds, optional)

👩‍🍳 Instructions

  1. Boil the Fruits
    In a saucepan, combine dried fruits, sugar, butter, water, spices, and zest.
    Bring to a gentle boil, then simmer for 10–15 minutes, stirring occasionally.

  2. Cool the Mixture
    Remove from heat and let cool until warm (not hot). Stir in vanilla.

  3. Prepare the Pan
    Preheat oven to 160°C / 320°F.
    Grease and line an 8-inch round or loaf pan.

  4. Mix Dry Ingredients
    In a bowl, sift together flour, baking soda, and salt.

  5. Combine
    Add eggs one at a time to the cooled fruit mixture, mixing well.
    Fold in dry ingredients and nuts gently.

  6. Bake
    Pour batter into pan and bake for 60–75 minutes, or until a skewer comes out clean.

  7. Cool & Store
    Cool in pan for 15 minutes, then transfer to a rack.

⭐ Notes

  • Flavor deepens after 24 hours—this cake is better the next day.

  • Can be wrapped and stored for weeks.

  • No soaking required—the boiling does the magic.

💡 Tips for Best Results

  • Let the fruit mixture cool before adding eggs (to avoid scrambling).

  • Line your pan well—this cake is moist and sticky.

  • If the top browns too quickly, cover loosely with foil.

  • Brush with a little orange juice or rum after baking for extra moisture.

🍽️ Servings

  • 10–12 slices

🧮 Nutritional Information (Approx. per slice)

  • Calories: 280–300 kcal

  • Carbohydrates: 45 g

  • Protein: 4 g

  • Fat: 10 g

  • Fiber: 3 g

  • Sugar: 28 g

(Values vary based on fruit and sugar used)

🌿 Health Benefits

  • Dried fruits provide fiber, iron, and antioxidants

  • Spices aid digestion and have anti-inflammatory properties

  • Keeps you fuller longer due to fiber content

  • No frosting → lower fat than many cakes

❓ Q & A

Q: Can I make this cake without eggs?
A: Yes! Replace each egg with ¼ cup applesauce or mashed banana.

Q: Can I use whole wheat flour?
A: Yes, but use 50% whole wheat + 50% all-purpose for best texture.

Q: How long does it keep?
A: Up to 2 weeks at room temperature (airtight), 1 month refrigerated.

Q: Can I freeze it?
A: Absolutely—wrap well and freeze up to 3 months.

Q: Is alcohol required?
A: Not at all. This is a non-alcoholic classic, but alcohol is optional.

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