Description
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.
Ingredients
- 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)
- 3/4 cup (180 ml) vegetable oil or melted unsalted butter
- 3/4 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
- 1/2 teaspoon ground cloves (optional)
- 1 teaspoon vanilla extract
- 2 tablespoons dark molasses or black treacle
- 1/4 teaspoon salt
- Optional: 2 tablespoons rum or brandy for brushing after baking
Instructions
- Preheat oven to 170°C (340°F). Grease and line a loaf pan or 20 cm round cake pan with baking paper.
- In a medium saucepan, combine dried fruits, brown sugar, oil or butter, water or juice, molasses, and salt.
- Bring to a gentle boil over medium heat, then simmer for 10 minutes, stirring occasionally.
- Remove from heat and let cool for 15 minutes until warm but not hot.
- Stir in vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together flour, baking soda, baking powder, mixed spice, and cloves.
- Fold the dry ingredients into the fruit mixture until just combined. Do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 60 to 75 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack. Brush with rum or brandy if using.
Notes
- Use a mix of dried fruits for more complex flavor.
- Boiling the fruit adds moisture and intensifies the taste.
- Let the fruit mixture cool before adding eggs to avoid cooking them.
- Brushing with rum or brandy adds richness and extends shelf life.
- Store the cake tightly wrapped to retain moisture.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
