Moist Boiled Fruit Cake Recipe (No Soaking Needed)

This moist boiled fruit cake is rich, dense, and full of warm spice and juicy fruit—without the need for overnight soaking. Everything comes together in one pot, making it a simple and foolproof recipe I love to bake during the holidays or whenever I’m craving a slice of classic fruit cake with a softer, more tender crumb.

Why I Love This Recipe

I love how easy and quick this boiled fruit cake is compared to traditional fruit cakes. There’s no need to soak the dried fruit for hours or days in advance. Boiling the fruit with butter and sugar softens everything and infuses it with deep flavor in minutes. It’s perfectly spiced, not overly sweet, and keeps beautifully for days. I often bake it ahead for gifting or enjoying with a warm cup of tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mixed dried fruits (raisins, currants, sultanas, chopped dates, or cherries)
• Brown sugar
• Unsalted butter
• Water or orange juice
• Eggs
• All-purpose flour
• Baking soda
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• Salt

Directions

1. I combine the dried fruits, brown sugar, butter, and water (or juice) in a saucepan and bring it to a gentle boil.

2. I simmer for 5–10 minutes, stirring occasionally, then remove from heat and let it cool slightly.

3. Once the mixture is warm (not hot), I stir in the eggs until well combined.

4. In a separate bowl, I whisk together the flour, baking soda, baking powder, spices, and salt.

5. I add the dry ingredients to the fruit mixture and mix until a thick batter forms.

6. I pour the batter into a greased and lined loaf tin or cake pan.

7. I bake at 325°F (160°C) for 50–60 minutes, or until a skewer inserted into the center comes out clean.

8. I let the cake cool completely in the pan before slicing.

Servings and timing

This recipe makes one 9×5-inch loaf or an 8-inch round cake.
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes

Variations

Sometimes I add chopped nuts like walnuts or almonds for extra crunch. I’ve also swapped the water for brewed tea, spiced apple cider, or even a splash of rum for a deeper flavor. For a tropical twist, I mix in dried pineapple or mango. If I want a lighter version, I reduce the sugar slightly or use a mix of whole wheat and white flour.

Storage/Reheating

I store this cake tightly wrapped at room temperature for up to 5 days. It actually tastes better after a day or two as the flavors continue to develop. To freeze, I wrap slices individually and store them in a freezer-safe bag for up to 2 months. I reheat gently in the microwave or let them thaw at room temperature.

FAQs

Why is it called a boiled fruit cake?

The dried fruits are simmered with sugar and butter before baking, which softens them quickly and gives the cake its signature moist texture and rich flavor without the need for soaking.

What fruits work best?

I like a mix of raisins, sultanas, currants, dates, and chopped glace cherries. I avoid fruits that are too moist, like fresh berries, as they affect the texture.

Can I make this cake ahead of time?

Definitely. This cake keeps really well and tastes even better the next day. I often bake it a couple of days in advance.

Can I bake it in muffin tins?

Yes, I’ve made mini fruit cakes using muffin tins. I reduce the baking time to about 25–30 minutes and check for doneness with a toothpick.

Conclusion

This moist boiled fruit cake is a delicious, time-saving twist on a classic. It’s rich, warmly spiced, and bursting with fruit flavor—all without the hassle of soaking or aging. Whether I’m baking for the holidays or just want a slice of something nostalgic and sweet, this cake never lets me down. Simple, comforting, and made in one pot—it’s my kind of baking.