Boiled Fruit Cake Recipe (CWA)
250kcal
Ingredients
- 1 cup mixed dried fruit raisins, sultanas, currants
- 1/2 cup mixed peel
- 1/2 cup chopped dried apricots or dates
- 1/2 cup butter unsalted
- 1/2 cup brown sugar packed
- 1/2 cup water
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger optional
- 1/2 cup chopped nuts walnuts or almonds, optional
- 2 large eggs
- 1 cup plain flour sifted
- 1/2 tsp baking powder
- 1/4 cup rum brandy, or orange juice (optional for soaking)
Equipment
- 20cm round or square cake tin
- Mixing bowls
- Saucepan
- Spoon or spatula for stirring
- Sifter for flour
- Measuring cups and spoons
- Electric hand mixer (optional for beating eggs)
Method
- Prepare the fruit mixture: In a saucepan, combine mixed dried fruit, mixed peel, and chopped apricots or dates with 1/2 cup water. Bring to a boil, then simmer for 5–10 minutes. Stir in butter, brown sugar, baking soda, cinnamon, nutmeg, and ginger. Let the mixture cool for 15–20 minutes.
- Prepare the cake batter: Beat in the eggs one at a time. Sift the flour and baking powder together, then fold into the cooled fruit mixture. Add chopped nuts if desired and stir until well combined.
- Bake the cake: Grease and line a 20cm cake tin. Pour the batter into the tin and smooth the top. Bake in a preheated oven at 160°C (320°F) for about 1.5 hours or until a skewer comes out clean.
- Cool and serve: Let the cake cool in the tin for 10 minutes before transferring to a wire rack. Allow the cake to cool completely before serving.
Notes
- For extra flavor, soak the dried fruit in rum or brandy overnight, or use orange juice for a non-alcoholic option.
- You can substitute any dried fruit and nuts based on preference, such as using cranberries, figs, or pecans.
- The cake improves in flavor after a day or two, making it ideal for preparing ahead of time.
