Best 8 Fabulous Boiled Fruitcake Recipes

SIMPLE FRUIT CAKE - AN EASY BOILED FRUIT CAKE FOR AFTERNOON TEA

Steps:

• Line a deep 6-7"( 15-18 cm) round cake tin with baking/parchment paper, on the bottom and up the sides (lining the sides helps with cakes that are rich in fruit and require a longer baking time and reduces the chances of the sides cooking too quickly). Grease the paper in position with either butter, cooking/baking spray or try lining paste (see notes below).
• Place butter, sugar, the dried fruit and water in a pan and simmer on a low-medium heat, for 20 minutes (See Photo 1). You do not want it boiling, so as the fruit absorbs the water and makes for nice soft plump fruit. Stir occasionally so that the mixture doesn't burn or stick to the bottom of the pan. (See Photo 2 and 3 below)
• Remove pan from heat and pour into a mixing bowl. (See Photo 4 below). Allow the mixture to cool down. I left mine for about 40 minutes.
• Pre-heat your oven 170°c/150°c Fan Oven/325°f/Gas Mark 3
• Now add the beaten egg and stir in the sieved flour and the mixed spice/pumpkin spice if you are using it. (See Photo 5 above)
• Make sure you mix the mixture well. (See Photo 6 below)
• Turn the mixture into your lined cake tin and spread evenly. At this stage you can sprinkle demerara sugar or sugar crystals over the top of the cake. (See Photo 7 above)
• Bake in the oven for approximately 1¼ hours. Check with a cocktail stick that the cake is cooked, it should come out clean of crumbs.
• Remove from oven and leave in the tin to cool down for 15 mins. (See Photo 8 below)
• Turn out to cool on a wire rack and remove the baking/parchment paper carefully. (See Photo 9 below).
• Leave to cool before cutting & serving.

OLD FASHIONED BOILED FRUIT CAKE - SUPER MOIST!!

Steps:

• Start by dicing the fruits. Place fruit, butter, sugar and water in a large saucepan. Bring to the boil over medium heat and then simmer for two minutes, stirring constantly.
• Remove from heat and cool to room temperature.
• Meanwhile sieve the dry ingredients, lightly beat the eggs and prepare a 7 inch cake pan by lining the outside with aluminium foil and inside with a parchment paper ring. Set this aside.
• Once the boiled fruit mixture is cooled. add lightly whisked eggs, golden syrup, lemon and orange zest. Fold gently. Then add the sieved dry ingredients and mix to form a cake batter.
• Transfer it to the prepared pan and smoothen the top.
• In your preheated oven of 150°C, place an inverted cookie tray. Place the cake pan on top of this tray in the center of the oven. Bake for 65 to 80 mins or until a skewer inserted in the center comes out clean. It took me 70 mins.
• Let it cool in the tin for 10 mins and then transfer to a wire rack to cool completely
• Once cooled glaze with apricot glaze and sprinkle with nut and seed mixture or keep it plain.

BEST BOILED FRUITCAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
• Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
• Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
• 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 it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

QUICK FRUITCAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Butter cake pans, and line with wax paper. Butter the wax paper.
• Sift the flour with the baking soda.
• In a large bowl, combine eggs, mincemeat, condensed milk, fruit, and nuts. Fold in dry ingredients. Pour into prepared pans.
• Bake for 2 hours, or until center springs back and top is golden brown. Cool. Turn cakes out onto wire rack; remove wax paper.

BOILED FRUIT CAKE

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.

BOILED FRUIT CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Melt the sugar, butter and 225ml water in a large saucepan. Once melted, add the raisins, sultanas, currants and mixed peel. Bring to a gentle boil, and stirring occasionally, cook until reduced and softened, around 10-15 mins. Remove from the heat and leave to cool to room temperature.
• Tip the flour, mixed spice, bicarbonate of soda and a pinch of salt into a large bowl. Add the cooled fruit mixture and stir, then add the eggs and mix to combine. Bake for 45-55 mins until dark brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Cut into slices to serve.

BOILED FRUIT CAKE

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.

BOILED FRUIT CAKE

Steps:

• Grease and line a 2lb bread tin.
• In a saucepan add the fruit, sugar, milk and butter. Bring to a gentle boil stirring all the time.
• Allow mix to cool properly (can take upwards of an hour).
• Once cool, add flour and eggs to the mix and stir thoroughly.
• Transfer mix to the tin and place in the centre of a pre-heated oven (Gas 5 / 190 C) for 1hr