Boiled Fruit Cake Recipe
Nothing compares to an old-fashioned boiling fruit cake recipe for producing an exceptionally moist, tender, and rich fruit cake that keeps for a long time!
Print
Pin
Calories: 175kcal
Servings: 20
Equipment
- Saucepan
- Cake Tin
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
Calories: 175kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 80mg | Potassium: 218mg | Fiber: 3g | Sugar: 19g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg