Easy Boiled Fruit Cake
This Easy Boiled Fruit Cake recipe starts with a saucepan rather than a mixer. Simmering the dried fruit with butter, sugar and water plumps it up and makes a moist cake without an overnight soak. A little mixed spice and orange zest give it that familiar Christmas smell.
For a hot South African Christmas, bake it in the cool of the morning a day or two ahead, then keep the oven off when guests arrive. Thin slices are lovely with iced rooibos or a cup of tea on the stoep. There is no icing to soften in the heat, and the cake travels well in a tin. Just allow time for the fruit mixture to cool before adding the eggs.
Ingredients
For the saucepan
To finish the batter
Instructions
- 1Put the cake fruit mix, butter, brown sugar, water, mixed spice and orange zest into a medium saucepan. Heat gently, stirring, until the butter melts and the sugar dissolves.
- 2Bring to a gentle boil, then reduce the heat and simmer uncovered for 5 minutes, stirring occasionally. Keep the liquid in the pan; do not drain the fruit.
- 3Take the saucepan off the heat and transfer the mixture to a large heatproof bowl. Leave for about 40–50 minutes, stirring occasionally, until only just lukewarm. It must not be hot when the eggs go in.
- 4Towards the end of the cooling time, preheat the oven to 160°C conventional or 140°C fan. Grease a deep 20 cm round cake tin, at least 7 cm deep, and line the base and sides with baking paper.
- 5Stir the beaten eggs and vanilla essence into the cooled fruit mixture until evenly combined.
- 6Sift the cake wheat flour, baking powder and salt together. Fold into the fruit mixture just until no dry flour remains, scraping the bottom of the bowl to catch any flour pockets.
- 7Spoon the thick batter into the prepared tin and smooth the top. Bake on the middle shelf for 75–90 minutes, checking from 75 minutes. If the top is becoming too dark, cover it loosely with foil.
- 8Test the centre with a skewer: it should come out without wet batter, although a little sticky fruit is fine. The centre should feel set rather than wobbly.
- 9Cool in the tin for 20 minutes, then carefully turn out onto a wire rack and leave until completely cold. Wrap well and, if possible, leave overnight before slicing for a neater cut.
Nutrition (per serving)
- Calories
- 338 kcal
- Carbohydrates
- 57 g
- Protein
- 4.5 g
- Fat
- 9.6 g
- Saturated fat
- 5.6 g
- Sugar
- 38 g
- Fibre
- 2.5 g
- Sodium
- 145 mg
- Cholesterol
- 54 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Bake early in the morning to keep the kitchen cooler. Allow an extra 40–50 minutes for the boiled fruit mixture to cool, plus time for the baked cake to cool; these resting periods are not included in the prep and cooking times.
- Once completely cold, wrap the cake in baking paper and foil, then place in an airtight container. Keep for up to 3 days in a cool cupboard; in very hot or humid weather, refrigerate for up to a week and bring slices to room temperature before serving.
- For a simple Christmas finish, dust with icing sugar just before serving. Put out a few slices at a time and keep the rest covered and out of direct sun.
- Freeze the whole cake or individually wrapped slices in an airtight container for up to 3 months. Thaw while still wrapped so the cake stays moist.
Frequently asked questions
Why is it called a boiled fruit cake?
The dried fruit is briefly boiled with the butter, sugar and water before the batter is mixed. This softens the fruit quickly; the finished cake is baked in the oven, not boiled.
Can I use my own dried fruit mixture?
Yes. Use 500 g in total, mostly raisins, sultanas and currants, with a little chopped citrus peel if you like. Chop any larger dried fruit into raisin-sized pieces. Avoid a cake mix containing nuts, as this recipe relies on the full weight of dried fruit.
Can I use self-raising flour instead?
Yes. Replace the cake wheat flour with 250 g self-raising flour and leave out the baking powder. Keep the remaining ingredients and method the same.
