This traditional boiled fruit cake recipe is a delightful treat that brings warmth and richness to any occasion. This cake, brimming with a medley of dried fruits and fragrant spices, offers a moist and flavourful bite that is perfect for gatherings or as a comforting dessert at home. Let’s explore this beloved recipe, guaranteed to impress your guests and bring joy to your table.
Fact:
Boiled fruit cake, a time-honoured British tradition, dates back to the 18th century. This method, which involves boiling the fruit before baking, ensures the dried fruits are plump and moist, leading to a richer and more flavorful cake. Historically, this technique was invaluable during times of scarcity, as it allowed bakers to use less butter and sugar while still creating a delectably moist cake.
Serving Suggestions:
This traditional boiled fruit cake recipe is incredibly versatile and can be enjoyed in various ways. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. For a festive touch, drizzle with a simple icing made from powdered sugar and a bit of lemon juice. A slice of this cake also pairs beautifully with a cup of strong tea or coffee, making it perfect for an afternoon snack.
Storing Instructions:
To keep your boiled fruit cake fresh, store it in an airtight container at room temperature for up to five days. If you need to keep it longer, wrap the cake in cling film and store it in the refrigerator for up to two weeks. For even longer storage, freeze the cake by wrapping it tightly in cling film and placing it in a freezer-safe bag or container. It will keep in the freezer for up to three months. To thaw, leave it at room temperature overnight.
Conclusion:
We hope you enjoy baking and savouring this traditional boiled fruit cake as much as we do. It’s a classic recipe that brings a touch of history and a lot of flavour to your table. We’d love to hear how your cake turned out! Share your thoughts in the comments below, and don’t forget to subscribe to our newsletter for more delicious recipes and culinary tips.
How to Make Boiled Fruit Cake
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Traditional Boiled Fruit Cake Recipe
Description
Ingredients
Instructions
Preparation:
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Preheat Oven
Preheat your oven to 160°C (140°C fan) or Gas Mark 3.
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Prepare Cake Tin
Grease and line a 23cm round cake tin with baking parchment.
Boiling the Fruit:
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Combine Ingredients
In a large saucepan, combine the mixed dried fruit, apricots, cherries, butter, brown sugar, water, and sherry.
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Boil and Simmer
Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, reduce the heat and simmer for 10 minutes. Remove from heat and allow to cool to room temperature.
Mixing the Batter:
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Sift Dry Ingredients
In a large bowl, sift together the plain flour, self-raising flour, mixed spice, cinnamon, and bicarbonate of soda.
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Combine Mixtures
Add the cooled fruit mixture to the dry ingredients and stir until well combined.
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Add Eggs and Zest
Add the beaten eggs and the orange and lemon zest to the mixture and stir until fully incorporated.
Baking:
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Transfer to Tin
Pour the batter into the prepared cake tin and smooth the top with a spatula.
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Bake
Bake in the preheated oven for 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.
Cool and Serve
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Cool
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
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Serve
Once the cake has completely cooled, slice and serve. Enjoy your traditional boiled fruit cake with a cup of tea or coffee, or with a dollop of whipped cream for an extra indulgent treat.
Equipment
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Servings 12
- Amount Per Serving
- Calories 320kcal
- Calories from Fat 108kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 70mg24%
- Sodium 140mg6%
- Potassium 300mg9%
- Total Carbohydrate 50g17%
- Dietary Fiber 3g12%
- Sugars 30g
- Protein 4g8%
- Vitamin A 500 IU
- Vitamin C 5 mg
- Calcium 50 mg
- Iron 1.5 mg
- Vitamin E 1 IU
- Vitamin K 1 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a non-alcoholic version, substitute the sherry with orange juice.
- Ensure the fruit mixture cools completely before combining with dry ingredients to avoid scrambling the eggs.
- Store the cake in an airtight container to maintain its moisture and flavour.
- The cake can be frozen for up to three months; thaw at room temperature before serving.
- Adding a splash of brandy or rum to the fruit mixture can enhance the cake's flavour for special occasions.
- To prevent the cake from drying out, avoid overbaking and check for doneness with a skewer.
