Boiled Fruit Cake

Moist, Spiced, and Packed with Fruit – A Timeless Classic

Boiled Fruit Cake is an old-fashioned recipe that’s stood the test of time for a reason. The technique of boiling the fruit helps soften it, infuse it with flavor, and ensures a perfectly moist cake that stays fresh for days. No need to soak fruit overnight — this shortcut works wonders!

 Recipe Overview

 Ingredients

 For the Boiled Fruit Mixture:

• 1 cup (200 g) brown sugar, packed

• 1 cup (250 ml) water

• 1 cup (150 g) raisins

• 1 cup (150 g) sultanas or currants

• ½ cup (75 g) chopped dried apricots or mixed peel

• ½ cup (113 g) unsalted butter

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger

• Zest of 1 orange (or ½ tsp orange extract)

• Zest of 1 lemon (optional)

 For the Cake Batter:

• 2 large eggs

• 1 ½ cups (180 g) all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• Optional: ½ cup chopped nuts (walnuts or pecans)

• Optional: 1 tbsp rum, brandy, or vanilla extract for flavor boost

 Instructions

 Step 1: Boil the Fruit

1. In a large saucepan, combine:

   • Brown sugar

   • Water

   • Butter

   • All dried fruits

   • Spices

   • Citrus zest

2. Stir over medium heat until the butter melts.

3. Bring to a gentle boil and simmer for 5 minutes, stirring occasionally.

4. Remove from heat and let the mixture cool for 15–20 minutes.

Why boil? This softens the fruit, infuses flavor, and helps create a moister cake.

 Step 2: Prepare the Oven and Pan

1. Preheat oven to 325°F (160°C).

2. Grease and line a 9×5-inch loaf pan or 8-inch round pan with parchment paper.

 Step 3: Mix the Batter

1. Once the fruit mixture has cooled, beat in the eggs, one at a time.

2. In a separate bowl, sift together:

   • Flour

   • Baking soda

   • Salt

3. Gradually stir the dry ingredients into the fruit mixture until just combined.

4. Fold in nuts and vanilla, rum, or brandy if using.

 Step 4: Bake the Cake

1. Pour the batter into the prepared pan and smooth the top.

2. Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted in the center comes out clean.

3. If the top starts to brown too quickly, tent loosely with foil.

4. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

 Step 5: Optional Glaze or Topping

• Brush with warm apricot jam or a little rum syrup while warm for a glossy finish.

• Dust with powdered sugar before serving for a pretty touch.

 Nutrition Information (Approx. per slice, 10 servings)

 Tips & Variations

• Fruit swaps: Use chopped dates, cranberries, or prunes in place of other fruits.

• Make it festive: Add chopped glacé cherries or a dash of almond extract.

• Add a splash: Brandy or spiced rum adds depth and preserves the cake longer.

• Gluten-free? Use a 1:1 GF flour blend with xanthan gum.

• Dairy-free? Use vegan butter and check that your sugar is plant-based.

 Storage & Freezing

• Room Temp: Wrap tightly and store for up to 5 days.

• Fridge: Keeps well for up to 10 days.

• Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temp before serving.

Pro Tip: This cake tastes even better the next day after flavors meld.

 Final Thoughts

Boiled Fruit Cake is the perfect blend of practicality and comfort — no need for overnight soaking, yet you get all the rich, spiced flavor and moist texture of a classic fruit cake. Whether you enjoy it warm with butter or cooled with a cup of tea, this recipe is a nostalgic favorite with modern ease