Hey there, sweet tooths! Its Anne Carter from Beyond The Bayou Blog. Today, I’m excited to share with you a delightful Boiled Fruit Cake Recipe.
This timeless recipe brings together the simplicity of pantry staples with the delightful sweetness of dried fruits, creating a moist and flavorful treat that’s perfect for any occasion. Boiling the fruits infuses them with deep, intense flavors while ensuring a tender texture throughout the cake.
Whether you’re craving a cozy dessert to enjoy with a cup of tea or searching for a homemade gift to share with loved ones, this boiled fruit cake is sure to become a cherished favorite in your baking repertoire.
Follow along as we guide you through each step of creating this irresistible delicacy that’s both easy to make and utterly delicious.
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Boiled Fruit Cake Recipe
Equipment
- Saucepan
- Mixing Bowl
- Wooden Spoon
- Measuring Cups
- Cake Tin
- Parchment Paper
Ingredients
- 560 gms Dried Fruits refer notes
- 125 gms Salted Butter
- 85 gms Brown Sugar
- 130 gms Water
- 10 gms Golden Syrup
- 150 gms Plain Flour
- 1 gm Baking Soda
- 1 gm Baking Powder
- 1 gm Mixed Spice
- 1 gm Ground Cinnamon
- Zest of 1 orange and lemon
Apricot Glaze
- 2 tbsp Apricot Jam
- 1 tsp Water
Instructions
- Dice fruits and mix with butter, sugar, and water in a saucepan. Boil, then simmer for 2 minutes.
- Let fruit mixture cool.
- Sift dry ingredients and beat eggs. Line cake pan with foil and parchment paper.
- Combine cooled fruit mixture with eggs, golden syrup, and zest. Fold gently.
- Gradually add dry ingredients to form batter.
- Transfer batter to prepared pan and smooth the top.
- Preheat oven to 150°C. Place inverted tray inside. Bake cake for 65-80 minutes.
- Cool cake in tin for 10 minutes, then transfer to wire rack to cool completely. Glaze with apricot glaze and sprinkle with nut and seed mixture if desired.
Nutrition
What to Serve with Boiled Fruit Cake Recipe?
