Irish Boiled Fruitcake

• Prep Time: 15 minutes

• Cook Time: 1 hour

• Cooling Time: 30 minutes

• Total Time: 1 hour 45 minutes

• Difficulty Level: Easy

• Servings: 10–12 slices

• Cuisine: Irish / Traditional

• Category: Dessert / Tea Cake

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Ingredients

Boiled Mixture

• 1 cup (200g) light brown sugar

• 1 cup (250ml) water

• 1/2 cup (115g) unsalted butter (or margarine)

• 1½ cups (225g) mixed dried fruit (raisins, sultanas, chopped dates, currants)

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• Zest of 1 orange or lemon (optional)

Dry Ingredients

• 2 cups (250g) all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

Wet Ingredients

• 2 large eggs, lightly beaten

Optional Add-ins

• 1/2 cup chopped walnuts or pecans

• 1 tablespoon molasses or treacle (for deeper flavor)

• 1 tablespoon Irish whiskey (if desired)

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Equipment Needed

• Medium saucepan

• Mixing bowls

• 9×5 inch loaf pan or 8-inch round cake tin

• Whisk and spoon or spatula

• Parchment paper

• Wire rack for cooling

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Instructions

Step 1: Prepare the Pan

Preheat your oven to 325°F (160°C). Line a loaf tin or cake pan with parchment paper or grease and flour it well. Set aside.

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Step 2: Boil the Fruit Mixture

In a medium saucepan over medium heat, combine the brown sugar, water, butter, dried fruit, spices, and citrus zest. Stir until the butter melts and the mixture begins to simmer. Let it gently boil for 5 minutes, then remove from heat.

Let the mixture cool for 10–15 minutes so it doesn’t scramble the eggs in the next step.

Step 3: Add the Wet Ingredients

Once the fruit mixture is lukewarm, stir in the beaten eggs (and molasses or whiskey if using). Mix until fully incorporated.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet fruit mixture in batches, stirring until just combined. Be careful not to overmix. If you’re using nuts, fold them in now.

Step 5: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 55–65 minutes, or until a skewer inserted into the center comes out clean. The top should be firm and golden brown.

Tip: If the top is browning too quickly, cover loosely with foil during the last 15 minutes of baking.

Step 6: Cool and Serve

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve with butter, or simply enjoy as-is with a cup of Irish breakfast tea.

Storage Tips

• Room Temperature: Store in an airtight container for up to 5 days.

• Fridge: Keeps for up to 10 days.

• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before serving.

Serving Suggestions

• Serve with a slather of Irish butter and a cup of black tea.

• Add a dollop of clotted cream for extra indulgence.

• Toast a slice lightly for a warm treat.

Nutritional Information (Per Slice, ~12 slices)

Based on recipe with butter and no nuts. Adjust for additions like treacle or whiskey.