Hey there, sweet tooths! It’s Anne Carter from Beyond The Bayou Blog. Today, I’m excited to share with you a delightful Boiled Fruit Cake Recipe.
This timeless recipe brings together the simplicity of pantry staples with the delightful sweetness of dried fruits, creating a moist and flavorful treat that’s perfect for any occasion. Boiling the fruits infuses them with deep, intense flavors while ensuring a tender texture throughout the cake.
Whether you’re craving a cozy dessert to enjoy with a cup of tea or searching for a homemade gift to share with loved ones, this boiled fruit cake is sure to become a cherished favorite in your baking repertoire.
Follow along as we guide you through each step of creating this irresistible delicacy that’s both easy to make and utterly delicious.
What Is Boiled Fruit Cake?
Well, when it comes to crafting a moist fruit cake recipe, there’s a plethora of methods to choose from. One popular technique involves soaking the dried fruits to render them soft and plump. However, the essence of a Boiled Fruit Cake lies in its name: instead of soaking the dried fruits, they’re boiled. Surprisingly, this unconventional method yields the same delightful result – a cake that’s moist, sticky, and bursting with juicy goodness, akin to a traditional plum cake.
Overview: How To Make Boiled Fruit Cake?
Indulge in the timeless delight of a classic boiled fruit cake recipe, guaranteed to deliver a moist, soft, and richly dense Christmas treat that stays fresh for days! This beloved dessert, a staple of American cuisine, offers a perfect blend of sweetness and spice, making it a festive favorite for gatherings of all sizes.
To begin, prepare your dried fruits by dicing them into bite-sized pieces. Then, in a large saucepan, combine the diced fruits with salted butter, brown sugar, and water. Bring this heavenly mixture to a gentle boil over medium heat, stirring constantly, and let it simmer for two minutes until it’s wonderfully fragrant and syrupy.
Once removed from the heat, allow the fruit mixture to cool to room temperature, while you sift together your dry ingredients and lightly beat the eggs. Assemble your cake pan by lining it with aluminum foil on the outside and parchment paper on the inside, ensuring a hassle-free release once baked.
When the fruit mixture is cooled, gently fold in the beaten eggs, golden syrup, and zesty orange and lemon zest. Gradually add the sifted dry ingredients to create a luscious cake batter. Transfer this divine concoction into your prepared pan, smoothing the top for an even bake.
As your oven preheats to 150°C, place an inverted cookie tray inside to create the perfect baking environment. Position your cake pan atop this tray in the center of the oven and bake for 65 to 80 minutes, or until a skewer inserted into the center emerges clean, indicating its delicious readiness.
After a brief cooling period in the tin, transfer your masterpiece to a wire rack to cool completely. Once cooled, lavish it with a delectable apricot glaze and a sprinkling of nut and seed mixture for added decadence, or savor its pure simplicity as is. Enjoy the fruits of your labor and share the joy with loved ones as you relish every delightful slice of this timeless treasure!
Try More Cake Recipe!
Boiled Fruit Cake Recipe
Equipment
- Saucepan
- Mixing Bowl
- Wooden Spoon
- Measuring Cups
- Cake Tin
- Parchment Paper
Ingredients
- 560 gms Dried Fruits refer notes
- 125 gms Salted Butter
- 85 gms Brown Sugar
- 130 gms Water
- 10 gms Golden Syrup
- 150 gms Plain Flour
- 1 gm Baking Soda
- 1 gm Baking Powder
- 1 gm Mixed Spice
- 1 gm Ground Cinnamon
- Zest of 1 orange and lemon
Apricot Glaze
- 2 tbsp Apricot Jam
- 1 tsp Water
Instructions
- Dice fruits and mix with butter, sugar, and water in a saucepan. Boil, then simmer for 2 minutes.
- Let fruit mixture cool.
- Sift dry ingredients and beat eggs. Line cake pan with foil and parchment paper.
- Combine cooled fruit mixture with eggs, golden syrup, and zest. Fold gently.
- Gradually add dry ingredients to form batter.
- Transfer batter to prepared pan and smooth the top.
- Preheat oven to 150°C. Place inverted tray inside. Bake cake for 65-80 minutes.
- Cool cake in tin for 10 minutes, then transfer to wire rack to cool completely. Glaze with apricot glaze and sprinkle with nut and seed mixture if desired.
Nutrition
What to Serve with Boiled Fruit Cake Recipe?
Some Tips to Keep in Mind!
- Dice Your Fruits: Ensure you dice your fruits instead of adding them whole. This not only prevents them from sinking but also enhances the appearance of your cake.
- Chop Your Own Fruits: Opt for chopping the dried fruits yourself rather than using store-bought diced fruits. This helps in retaining their natural moistness, as store-bought ones tend to be drier.
- Boiling Method: Boiling the fruits is key to achieving that moist, plump texture in your cake. The fruits soak up the liquid during this process, resulting in a decadently moist cake once baked.
- Aromatic Addition: When incorporating spices and zest, it’s best to fold them in towards the end rather than boiling them along with the fruits. This preserves their aromatic qualities, enhancing both the aroma and flavor of your cake.
- Mixing Technique: Avoid the temptation to over-mix the batter. Stop mixing as soon as you no longer see any dry bits of flour. Don’t worry if the batter looks a bit lumpy – it’s perfectly fine.
- Choosing the Right Pan: Baking your fruit cake in a cheesecake pan can make it easier to unmold later on, ensuring a perfect presentation.
- Patience is a Virtue: Given the dense nature of this cake loaded with fruits, it’s essential to allow it ample time to cool down. Don’t rush to slice it; let it cool for a couple of hours to ensure the best texture and flavor.
