Description
This Moist Boiled Fruit Cake Recipe is rich, spiced, and packed with juicy dried fruits—no soaking required! Everything comes together in one pot, making it the perfect quick and easy fruit cake for the holidays or any cozy occasion.
Ingredients
- 2 cups mixed dried fruits (raisins, currants, sultanas, chopped dates, or cherries)
- 1 cup brown sugar
- ½ cup unsalted butter
- 1 cup water or orange juice
- 2 large eggs
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Instructions
- Preheat oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan or 8-inch round cake pan.
- In a saucepan, combine dried fruits, brown sugar, butter, and water (or juice). Bring to a gentle boil, then simmer for 5–10 minutes. Remove from heat and let cool slightly.
- Stir in eggs once the mixture is warm, not hot.
- In a separate bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- Add dry ingredients to the fruit mixture and stir until a thick batter forms.
- Pour into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean.
- Cool completely in the pan before slicing.
Notes
- Add chopped nuts for crunch (e.g., walnuts, pecans, or almonds).
- Swap water for brewed tea, apple cider, or a splash of rum for deeper flavor.
- Use a mix of whole wheat and white flour for a slightly heartier version.
- For a tropical spin, add chopped dried mango or pineapple.
- Makes great mini fruit cakes in muffin tins—just reduce bake time to 25–30 minutes.
