Of course! A Boiled Fruit Cake is a classic, moist, and incredibly easy cake that requires no creaming of butter and sugar. By boiling the dried fruit with butter and sugar, you hydrate the fruit, intensify the flavors, and create a cake that stays moist for weeks. It’s perfect for holidays, especially Christmas.
Here is a traditional and foolproof recipe.
Traditional Boiled Fruit Cake
Why This Method Works:
· Intense Flavor: Boiling the fruit plumps it up and infuses it with the rich flavors of the butter, sugar, and spices.
· Unbeatable Moisture: The boiled mixture keeps the cake incredibly moist for a long time.
· Easy Mixing: The method is virtually foolproof—just combine the wet and dry ingredients.
Ingredients:
· 1 ½ cups (225g) mixed dried fruit (raisins, sultanas, currants)
· ½ cup (80g) chopped dried apricots or dates (optional)
· 1 cup (250ml) water
· 1 stick (½ cup / 113g) unsalted butter, cubed
· ¾ cup (150g) light brown sugar, packed
· 1 tsp mixed spice or pumpkin pie spice
· ½ tsp ground cinnamon
· 1 large egg, lightly beaten
· 1 ½ cups (190g) all-purpose flour
· 1 tsp baking soda
· ¼ tsp salt
· ½ cup (60g) chopped walnuts or pecans (optional)
Instructions:
- Boil the Fruit:
· In a medium saucepan, combine the mixed dried fruit, water, cubed butter, brown sugar, mixed spice, and cinnamon.
· Place the pan over medium heat and stir until the butter melts and the sugar dissolves.
· Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes. Remove the pan from the heat and let the mixture cool completely until it is just warm to the touch. This is crucial—if it’s too hot, it will cook the egg later.
- Prep and Preheat:
· While the fruit mixture cools, preheat your oven to 325°F (160°C).
· Grease and line a 8×4 inch loaf pan or a 7-inch round cake pan with parchment paper, leaving an overhang for easy removal.
- Combine Wet and Dry:
· Once the fruit mixture has cooled, stir in the lightly beaten egg until well combined.
· In a separate bowl, whisk together the flour, baking soda, and salt.
· Gradually add the dry ingredients to the fruit mixture, stirring with a wooden spoon or spatula until just combined. Do not overmix.
· Fold in the chopped nuts, if using.
- Bake:
· Pour the batter into the prepared pan and smooth the top.
· Bake for 60-75 minutes, or until a skewer inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with foil for the last 20 minutes of baking.
- Cool and Store:
· Let the cake cool completely in the pan on a wire rack. This is a very moist cake, so it needs time to set.
· Once cool, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container.
· For best flavor, let it mature for at least 1-2 days before slicing. This allows the flavors to meld and develop. It can be kept for up to two weeks.
Pro Tips for the Perfect Boiled Fruit Cake:
· Customize Your Fruit: Feel free to use any combination of dried fruit you like: cranberries, cherries, prunes, or figs all work well. The total weight should be around 2 cups.
· Add Alcohol: For a richer flavor, substitute half of the water with dark rum, brandy, or orange juice.
· The Cool Down: Do not rush the cooling of the boiled mixture. Adding the egg to a hot mixture will scramble it.
· Check for Doneness: Oven times can vary. Start checking at the 55-minute mark. The cake is done when the top is firm to the touch and a skewer comes out clean.
· Storing for Longevity: This cake actually improves with age. For a truly traditional “keeping cake,” you can “feed” it by poking holes in the top with a skewer and brushing with a tablespoon of rum or brandy every few days.
· Serving Suggestion: This cake is delicious on its own, but it’s also wonderful served with a slice of sharp cheddar cheese or a dollop of whipped cream.
Enjoy this wonderfully simple, moist, and flavorful classic! It’s a testament to how simple methods often yield the most satisfying results.