Rich Boiled Fruit Cake

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Rich Boiled Fruit Cake

Yields: 1 Loaf | Prep time: 15 mins (plus cooling) | Bake time: 55–65 mins

Ingredients

The Boiled Mixture:

  • 1 cup (250g) mixed dried fruits (raisins, currants, sultanas, cherries)

  • 1 cup (200g) brown sugar

  • ¾ cup (180ml) vegetable oil or melted butter

  • ¾ cup (180ml) water or orange juice

  • 2 tbsp dark molasses or black treacle

  • 1 tsp mixed spice (or cinnamon/nutmeg/allspice blend)

  • ½ tsp ground cloves (optional)

The Batter & Finish:

  • 2 cups (250g) all-purpose flour

  • 3 large eggs

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • ¼ tsp salt

  • Optional: 2 tbsp rum or brandy

Instructions

  1. Boil the Base: In a medium saucepan, combine the mixed dried fruits, brown sugar, oil (or butter), water (or juice), molasses, and mixed spices. Bring the mixture to a gentle boil over medium heat. Simmer for 5–7 minutes, stirring occasionally.

  2. Cool Down: Remove the saucepan from the heat. It is crucial to let this mixture cool to room temperature before proceeding to ensure you don’t scramble the eggs in the next step.

  3. Prepare for Baking: Preheat your oven to 170°C (340°F). Line a standard loaf pan with parchment paper.

  4. Combine Wet Ingredients: In a separate bowl, whisk the eggs and vanilla extract. Once the fruit mixture is cool, pour the eggs in and mix thoroughly.

  5. Fold in Dry Ingredients: Sift or whisk together the flour, baking powder, baking soda, and salt. Gently fold these dry ingredients into the wet fruit mixture. Mix until just combined; do not overmix or the cake will become tough.

  6. Bake: Pour the batter into your prepared pan and smooth the top. Bake for 55–65 minutes. The cake is done when a skewer inserted into the center comes out clean.

  7. The Finish: Let the cake cool in the pan for 10 minutes. While it is still warm, brush the top with rum or brandy if desired. Transfer to a wire rack to cool completely.

Serving & Storage

For the best flavor, wrap the cooled cake tightly in parchment paper and foil. Let it sit for a few days before slicing; this allows the moisture to redistribute and the spices to deepen.

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