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.
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.
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.
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.
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.
Preheat your oven to 160°C (140°C fan) or Gas Mark 3.
Grease and line a 23cm round cake tin with baking parchment.
In a large saucepan, combine the mixed dried fruit, apricots, cherries, butter, brown sugar, water, and sherry.
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.
In a large bowl, sift together the plain flour, self-raising flour, mixed spice, cinnamon, and bicarbonate of soda.
Add the cooled fruit mixture to the dry ingredients and stir until well combined.
Add the beaten eggs and the orange and lemon zest to the mixture and stir until fully incorporated.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Bake in the preheated oven for 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
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.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
