Search thousands of recipes reviewed by home cooks like you.

Boiled Fruitcake

Boiled Fruitcake

  • Prep

    20 m
  • Cook

    2 h 10 m
  • Ready In

    2 h 40 m
Mark Richards

Mark Richards

This recipe produces a really moist fruitcake. It was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat. If mixed spice is unavailable, substitute with a pinch each of cinnamon, coriander, cloves, nutmeg, and ginger.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 92.1g
  • 30%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 325 degrees F (160 degrees C). Line one 8x3 inch round cake tin with parchment paper.
  2. In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice, and baking soda. Bring to a boil, and simmer for 5 minutes. Let the mixture cool to room temperature.
  3. Stir in flour and eggs. Pour into the prepared pan. Wrap outside of pan with brown paper or newspaper.
  4. Bake at 325 degrees F (160 degrees C) for 40 minutes, then reduce temperature to 300 degrees F (150 degrees C), and continue to baking cake for 1 1/2 hours. Remove cake from oven, and allow to cool in the tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool completely. Cake can be stored for up to 6 months wrapped in foil and in an airtight tin.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ozlady
96

ozlady

12/27/2003

Was looking for a last minute fruit-cake recipe for Christmas - I made this at 9pm on Christmas eve and it was a hit on Christmas day! My husband even came back for seconds. I did add about 5% more on the fruit side... made for a wonderfully heavy and moist cake (mother did always say that the worth of the fruitcake is told by the weighing!) Thanks!

SMAB109
55

SMAB109

12/7/2007

Great recipe! I did not wrap the pans with paper & they still turned out perfectly. I doubled the recipe for two pans. Used 2 C raisins, 1 C dates, 2 C craisins, 6oz pineapple and 2 C apricots instead of the cherries and citrus peel. 1 tsp cloves & 2 tsp cinnamon - the perfect amount. The house smells wonderful too!

Linda
44

Linda

2/18/2003

Really easy, moist and delicious! This was the first fruitcake I've ever made, and it turned out beautifully.

More reviews

Similar recipes

ADVERTISEMENT