Best 5 Boiled Fruit Cake Recipes

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Indulge in the delectable flavors of a classic dessert with our carefully curated collection of boiled fruit cake recipes. These delightful cakes are not only a treat for your taste buds but also a feast for your eyes, making them perfect for any occasion. From the traditional English boiled fruit cake, bursting with dried fruits, spices, and a touch of citrus, to the luscious German stollen, adorned with marzipan and candied fruits, our recipes offer a diverse range of flavors and textures. Whether you prefer a moist and dense cake or a lighter, fruitier version, we have something for every palate. Dive into the world of boiled fruit cakes and experience the perfect blend of sweet, tangy, and aromatic flavors in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

BOILED FRUIT CAKE



Boiled Fruit Cake image

This is an Northern Ireland recipe given to me by my Mum many years ago!! This cake is always much tastier the following day! Enjoy!

Provided by WIGAN

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h45m

Yield 12

Number Of Ingredients 8

1 cup water
4 cups candied mixed fruit
1 cup white sugar
¾ cup butter
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon mixed spice
2 eggs, beaten

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5 inch loaf pan, and line with parchment paper or aluminum foil.
  • Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil gently for about 10 minutes. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled mixture, and stir until well blended. Mix in the eggs. Pour into the greased loaf pan.
  • Bake for 90 minutes in the preheated oven, until a skewer or knife inserted into the top comes out clean. Cool cake in the pan for at least 10 minutes before removing.

Nutrition Facts : Calories 505.8 calories, Carbohydrate 97 g, Cholesterol 61.5 mg, Fat 12.8 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 7.6 g, Sodium 431 mg, Sugar 16.8 g

PINEAPPLE BOILED FRUIT CAKE



Pineapple Boiled Fruit Cake image

Make and share this Pineapple Boiled Fruit Cake recipe from Food.com.

Provided by Pietro

Categories     < 4 Hours

Time 1h50m

Yield 12 12, 12 serving(s)

Number Of Ingredients 9

500 g mixed dried fruit
1 cup brown sugar
155 g butter
1 (450 g) can crushed pineapple
2 eggs
1 cup plain flour
1 1/2 cups self raising flour
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda

Steps:

  • Place mixed fruit, sugar, butter and pineapple including juice into a saucepan.
  • Simmer for 5 minutes.
  • Allow to cool.
  • Beat eggs slightly and stir into fruit mixture.
  • Sift together the flours, spice and bircarbonate of soda.
  • Fold into fruit mixture.
  • Place mixture into a greased and lined 30cm cake tin.
  • Bake in a moderate oven for 90 minutes.
  • Test after 90 minutes.

Nutrition Facts : Calories 392.2, Fat 11.7, SaturatedFat 6.9, Cholesterol 58.6, Sodium 221.9, Carbohydrate 70.5, Fiber 4.2, Sugar 23.3, Protein 5

BOILED FRUIT CAKE



Boiled Fruit Cake image

This recipe comes from my great grandma, maybe not exactly as she would have made it. Apparently my great granddad liked it fried in butter for breakfast. Up until now it has been a verbal recipe so my mother and I have put it down in "writing for prosterity. It's not a fancy fruit cake but something for everyday. I like this with a blue cheese.

Provided by Coasty

Categories     Dessert

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 17

375 g mixed dried fruit
50 g glace cherries
1 tablespoon mixed peel (optional)
125 g butter
1 teaspoon bicarbonate of soda
3/4 cup water
1/4 cup brandy
1 cup brown sugar
2 eggs
1 cup plain flour
1 cup self-rising flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/2 teaspoon cardamom
1/4 teaspoon mace
1 pinch salt

Steps:

  • Place dried fruit, mixed peel, cherries, water, brandy, sugar and butter in pan.
  • Heat gently, bring the boil and simmer for 5 minutes.
  • Take of heat and add the bicarb soda, stirring through, mixture will foam up a bit. Leave until cold.
  • Sift flours and spices.
  • Mix the eggs through the fruit mixture, then combine with dry ingredient.
  • Pour into a lined 18cm square cake pan or 18cm round cake pan.
  • Wet your hand and flatten top of cake.
  • Bake at 150C for 1 hour.
  • Cool in pan covered with a tea towel.

GLUTEN FREE BOILED FRUIT CAKE



Gluten Free Boiled Fruit Cake image

This is a gluten free variation of a recipe from "My Daily Dinner Cookery Book", which cost my mother three shillings, or $AUD0.30 many years ago.

Provided by eileenray

Categories     Dessert

Time 1h20m

Yield 1 large cake, 20 serving(s)

Number Of Ingredients 13

125 g butter or 125 g margarine
1/2 kg mixed dried fruit
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons bicarbonate of soda
1 cup sugar
1 cup cold water
1 apple, deseeded and chopped (or grated)
3 eggs
1 cup besan (chick pea flour)
1 cup glutinous-rice flour
2 teaspoons gluten free baking powder

Steps:

  • 1. Place butter, spices, fruit, bicarbonate soda, apple, water and sugar in a saucepan and bring to the boil.
  • 2. Boil for two minutes.
  • 3. Cool a little.
  • 4. Sift dry ingredients.
  • 5. Mix in the rest of the ingredients.
  • 6. Bake at 175C for 50-60 minutes.

Nutrition Facts : Calories 206.2, Fat 6.4, SaturatedFat 3.5, Cholesterol 45.1, Sodium 180, Carbohydrate 36.2, Fiber 2.9, Sugar 11.3, Protein 3.1

NOT BETTY'S GLUTEN FREE BOILED FRUIT CAKE



Not Betty's Gluten Free Boiled Fruit Cake image

From Recipes + magazine. Loaded with fruit. Written straight from the page.

Provided by Betty Bramanis

Categories     Cakes

Time 2h25m

Number Of Ingredients 14

13 ounce (375g) bag of dried mixed fruit
5 ounces (125g) fine minced ginger
14 ounce tin (400g tin) crushed pineapple
1/2 cup strong tea
1/2 cup butter, cut up
1 cup brown sugar
1 teaspoon bicarb mixed with 1 tablespoon boiling water
2 eggs, lightly beaten
2 1/4 cups gluten free flour mix
1 teaspoon gluten free baking powder
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon mixed spice
blanched almonds to top

Steps:

  • 1. In a medium bowl, place the dried fruit, ginger and drained pineapple (reserve 3/4 cup of juice for later) mix and cover. Stand overnight.
  • 2. The next day: In a saucepan, place the fruit, tea, butter and sugar. Bring to the boil and remove from the heat. Mix in the bicarb with the boiling water and and stir through. Cool the mixture.
  • 3. Pre-heat oven to 320oF/160oC and well grease and line an 8 inch (20 cm) square cake tin.
  • 4. To the now cooled mixture, add the eggs, reserved pineapple juice and sifted flour, spices and baking powder. Stir well.
  • 5. Gently pour into the prepared tin. Bake for 90 minutes or until a skewer comes out clean. Cool cake COMPLETELY in the tin.
  • 6. Once cold, remove cake from tin and wrap in aluminum foil and store in an air tight container for up to 2 weeks. To serve, slice as needed and return to the foil and well seal.

Tips:

  • Use a deep, heavy-bottomed pot to prevent the fruit cake from sticking.
  • Line the pot with parchment paper to make it easier to remove the fruit cake.
  • Bring the water to a boil before adding the fruit cake.
  • Cover the pot tightly and reduce the heat to low.
  • Simmer the fruit cake for at least 2 hours, or until it is cooked through.
  • Check the fruit cake regularly to make sure that it is not sticking to the bottom of the pot.
  • If necessary, add more water to the pot.
  • Once the fruit cake is cooked, remove it from the pot and let it cool completely.
  • Serve the fruit cake plain or with your favorite toppings, such as whipped cream, ice cream, or fruit.

Conclusion:

Boiled fruit cake is a delicious and easy-to-make dessert that can be enjoyed by people of all ages. It is a great way to use up leftover fruit, and it is also a perfect make-ahead dessert. Boiled fruit cake can be stored in the refrigerator for up to 2 weeks, or it can be frozen for up to 3 months.

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