Boiled Fruitcake

Boiled Fruitcake

35 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    2 h 10 m
  • Ready In

    2 h 40 m
Mark Richards
Recipe by  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.”

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Adjust Servings

Original recipe yields 1 - 8 inch cake



  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.

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Reviews (35)

Rate This Recipe


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!



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!



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

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Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet



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Christmas Fruitcake


next recipe:

Easy Light Fruitcake