This boiled Christmas fruit cake is a rich, moist, and deeply flavorful traditional cake made by gently boiling the fruits with liquid and sweeteners before baking. The result is a soft crumb, intense fruit flavor, and a beautifully dark color that makes it perfect for festive gatherings or special occasions.
Why You’ll Love This Recipe
This cake is wonderfully moist and stays fresh for days. The boiling method infuses the dried fruits with flavor and ensures an even texture throughout. It’s simple to prepare, doesn’t require advanced baking skills, and delivers a classic holiday taste with warm spices and a tender crumb. It’s also versatile enough to be enjoyed plain or dressed up for celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups (250 g) all-purpose flour
1 cup (200 g) brown sugar
1 cup (250 g) mixed dried fruits (raisins, currants, sultanas, chopped dried cherries)
¾ cup (180 ml) vegetable oil or melted unsalted butter
¾ cup (180 ml) water or orange juice
3 large eggs, at room temperature
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon mixed spice or a blend of cinnamon, nutmeg, and allspice
½ teaspoon ground cloves (optional)
1 teaspoon vanilla extract
2 tablespoons dark molasses or black treacle
¼ teaspoon salt
Optional
2 tablespoons rum or brandy for soaking or brushing after baking
Directions
Preheat your oven to 170°C (340°F). Grease and line a loaf pan or round cake pan with baking paper.
In a medium saucepan, combine the mixed dried fruits, brown sugar, vegetable oil or melted butter, water or orange juice, molasses, and salt.
Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until the fruits are plump and the mixture is glossy.
Remove the saucepan from heat and allow the mixture to cool for about 15 minutes until warm but not hot.
Stir in the vanilla extract.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, sift together the flour, baking soda, baking powder, mixed spice, and ground cloves.
Gradually fold the dry ingredients into the fruit mixture until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 60 to 75 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If desired, lightly brush with rum or brandy while still warm.
Servings and timing
Servings: 8 to 10 slices
Preparation time: 20 minutes
Cooking time: 60 to 75 minutes
Cooling time: 30 minutes
Variations
You can substitute orange juice with apple juice for a milder citrus note. Add chopped nuts such as walnuts or almonds for extra texture. For a lighter spice profile, use only cinnamon and nutmeg. You may also bake the batter as muffins, reducing the baking time to about 30 to 35 minutes.
Storage/Reheating
Store the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To reheat, warm individual slices in the microwave for 10 to 15 seconds or enjoy at room temperature.
FAQs
Can I make this cake ahead of time?
Yes, this cake tastes even better after a day or two as the flavors deepen.
Do I have to boil the fruits?
Boiling the fruits is essential for achieving the moist texture and rich flavor of this cake.
Can I freeze this fruit cake?
Yes, wrap it tightly and freeze for up to 3 months. Thaw overnight at room temperature.
What pan size works best?
A standard loaf pan or a 20 cm round cake pan works well.
Can I use only one type of dried fruit?
Yes, but using a mix gives a more complex flavor.
Is this cake very sweet?
It is moderately sweet, balanced by spices and dried fruits.
Can I reduce the sugar?
You may reduce the sugar slightly, but it will affect moisture and color.
Why did my cake crack on top?
A small crack is normal and often happens due to oven heat; it does not affect taste.
Can I use whole wheat flour?
Yes, but the texture will be denser. Consider using half whole wheat and half all-purpose flour.
How do I know when the cake is fully baked?
Insert a skewer into the center; it should come out clean or with a few moist crumbs.
Conclusion
This boiled Christmas fruit cake is a comforting and timeless recipe that delivers rich flavor with minimal effort. Perfect for festive tables or everyday enjoyment, it’s a cake that brings warmth, tradition, and satisfaction with every slice.
This boiled Christmas fruit cake is a rich, moist, and flavorful traditional cake made by gently boiling dried fruits with liquid and sweeteners before baking. The result is a soft, tender crumb with deep fruit flavor and a festive dark color — ideal for holiday celebrations.
