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Moist Boiled Fruit Cake is loaded with fruit and nuts.
Print Recipe
Boiled Fruit Cake
Prep Time
25 mins
Cook Time
2 hrs
Total Time
2 hrs 25 mins
 

Try my Boiled Fruit Cake with festive dried fruits for a rich, moist treat bursting with flavor—ideal for holidays with a prep of 25 minutes!

Servings: 30 servings
Author: Gemma Stafford
Ingredients
  • 1 ½ cups (7 ½ oz/213 g) self-rising flour
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon allspice
  • 3 ½ cups (17 ½ oz/497 g) raisins
  • 3 ½ cups (17 ½ oz/497 g) sultanas (golden raisins)
  • 1 cup (5 oz/142 g) glace cherries, chopped
  • 1 cup (5 oz/142 g) prunes, chopped
  • ¾ cup (6 fl oz/180 ml) water
  • ⅔ cup (5 fl oz/150 ml) almond liqueur (like Amaretto)
  • Zest of 1 lemon
  • ¾ cup (6 oz/170 g) butter
  • ¾ cup (6 oz/170 g) dark muscovado sugar
  • ⅔ cup (3 ⅓ oz/94 g) blanched slivered almonds
  • 3 large eggs, lightly beaten
Instructions

  1. Preheat the oven to 300°F (150°C) and butter and line with parchment the bottom and sides of an 8x3 inch (20x7 ½ cm) cake pan. Set aside.

  2. In a medium bowl, whisk together the flour, mixed spice, cinnamon, cloves and allspice. Set aside.
  3. In a large saucepan, combine the raisins, sultanas, cherries, prunes, water, almond liqueur and lemon zest, and bring to a simmer over medium heat.
  4. Cook the fruit for about 5 minutes, stirring frequently, until the liquid is absorbed.
  5. Add in the butter and sugar and cook a few minutes longer until the butter has melted and the sugar has dissolved. Let cool for 10 minutes
  6. Fold in the flour and spice mix, almonds and eggs.
  7. Pour into the prepared pan, level the top and bake for about 2 hours, until the cake is firm when pressed and a thin knife inserted in the center comes out clean.
  8. Let cool completely in the pan before removing.

  9. Store wrapped well at room temperature for up to 1 week or in the fridge for 2 weeks. Or see notes for how to age this cake and for longer storage.