Boiled Fruit Cake

Boiled Fruit Cake Recipe

Ingredients

• 1 kg mixed dried fruit (raisins, sultanas, currants, chopped dates, mixed peel)
• 250 g butter (or margarine)
• 1 cup brown sugar
• 1 cup water
• 1 tsp bicarbonate of soda
• 2 eggs, lightly beaten
• 2 cups self-raising flour (or plain flour + 2 tsp baking powder)
• 1 tsp mixed spice (or ½ tsp each cinnamon and nutmeg)
• 1 tsp vanilla essence
• Optional: ¼ cup brandy, rum, or orange juice for extra flavor

Method

1. Prepare the Fruit:
2. • In a large saucepan, combine the mixed dried fruit, butter, brown sugar, and water.
   • Bring to a gentle boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
   • Remove from heat, stir in the bicarbonate of soda, and let the mixture cool for 15–20 minutes.
2. Preheat Oven:
3. • Preheat your oven to 150°C (300°F).
   • Grease and line a 20 cm (8-inch) round or square cake tin.
3. Mix the Batter:
4. • Once the fruit mixture is cool, stir in the beaten eggs, vanilla, and mixed spice.
   • Fold in the sifted flour until just combined.
4. Bake:
5. • Pour the batter into the prepared tin.
   • Bake for 1 to 1½ hours, or until a skewer inserted into the center comes out clean.
   • If the top browns too quickly, cover loosely with foil.
5. Cool:
6. • Let the cake cool in the tin for 10 minutes, then transfer to a wire rack.
6. Serve:
7. • Enjoy as is, or brush the warm cake with extra brandy or orange juice for extra moisture.

Tips

• Storage: Wrap in foil or store in an airtight container for up to 2 weeks.
• Variations: Add chopped nuts, ginger, or a teaspoon of coffee for depth.