Rich & Irresistible Boiled Fruit Cake – 9 Powerful Reasons This Classic Is Pure Comfort

Oh friends… this cake right here? It smells like holidays, handwritten recipe cards, and warm kitchens filled with laughter.

Thank you for being here today. I truly mean that. This Boiled Fruit Cake is one of those timeless recipes that feels like a hug from another generation. The dried fruits simmer gently with sugar, spice, and molasses before baking — creating a deeply moist, richly flavored cake that improves with every passing day.

It’s simple. It’s nostalgic. And it’s absolutely unforgettable.

If you love traditional baking with heart, make sure you subscribe to my email list. I share recipes just like this — cozy, dependable, and filled with story.

Now let’s bake something beautiful.

Overview of Boiled Fruit Cake

Boiled Fruit Cake is a classic old-fashioned cake where dried fruits are simmered first before being folded into the batter. That boiling step softens the fruit, deepens the flavors, and creates an incredibly moist crumb.

Why You’ll Love This Recipe

• Incredibly moist texture
• Deep molasses richness
• Warm holiday spices
• Easy one-pot fruit base
• Perfect for Christmas or tea time
• Tastes even better the next day

What It Tastes Like

It’s rich but not heavy. Sweet but balanced. The mixed dried fruits create bursts of natural sweetness, while the molasses adds a deep caramel undertone. The spices wrap everything together into something cozy and comforting.

With a cup of coffee or tea? Absolute magic.

Full Ingredients (Complete & Detailed)

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Dry Ingredients

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon mixed spice (or blend of cinnamon, nutmeg & allspice)
• ½ teaspoon ground cloves (optional)
• ¼ teaspoon salt

Fruit & Liquid Base

• 1 cup (200g) brown sugar
• 1 cup (250g) mixed dried fruits (raisins, currants, sultanas, chopped cherries)
• ¾ cup (180ml) vegetable oil OR melted butter
• ¾ cup (180ml) water OR orange juice
• 2 tablespoons dark molasses or black treacle
• 1 teaspoon vanilla extract

Eggs

• 3 large eggs, room temperature

Optional

• 2 tablespoons rum or brandy (for soaking fruit or brushing cake)

Tools You’ll Need

• Medium saucepan
• Mixing bowl
• Whisk
• 8-inch round or loaf pan
• Parchment paper
• Cooling rack

How to Make Boiled Fruit Cake

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Step 1: Prepare the Fruit Base

In a medium saucepan, combine:

• Brown sugar
• Mixed dried fruits
• Oil (or melted butter)
• Water (or orange juice)
• Molasses

Bring to a gentle boil. Reduce heat and simmer for 5–7 minutes, stirring occasionally.

This step plumps the fruit and deepens flavor beautifully.

Remove from heat and allow to cool for 10–15 minutes.

Step 2: Preheat Oven

Preheat oven to 350°F (175°C).

Line and grease your baking pan.

Step 3: Add Eggs & Vanilla

Once the fruit mixture has cooled slightly, stir in:

• Eggs
• Vanilla extract

Mix until combined.

Step 4: Add Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Mixed spice
• Cloves
• Salt

Gradually fold dry ingredients into the fruit mixture.

Do not overmix.

Step 5: Bake

Pour batter into prepared pan.

Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

If top browns too quickly, loosely cover with foil.

Step 6: Optional Finish

While warm, brush with rum or brandy for extra richness.

Let cool completely before slicing.

What to Serve with Boiled Fruit Cake

This cake pairs beautifully with:

• Black coffee
• English breakfast tea
• Whipped cream
• A slice of sharp cheddar (traditional pairing!)

For a beautiful dessert table, add:

• https://poulef.com/protein-cookie-dough
• https://poulef.com/easy-homemade-carbonara
• https://poulef.com/gluten-free-banana-bread
• https://poulef.com/no-bake-energy-bites
• https://poulef.com/vegan-chocolate-chip-cookies

A mix of nostalgic and modern recipes makes for the perfect spread.

Tips for Perfect Boiled Fruit Cake

• Do not skip boiling — it softens fruit properly.
• Cool fruit mixture before adding eggs.
• Store overnight before slicing — flavor improves.
• Use orange juice for brighter flavor.
• For darker cake, use black treacle instead of molasses.

Storage Instructions

Room Temperature: 4–5 days in airtight container.
Refrigerator: Up to 1 week.
Freezer: Wrap tightly and freeze for up to 3 months.

Brush with rum weekly if aging for holidays.

General Information

Boiled fruit cakes became popular because they were practical. Boiling fruit preserved moisture and made the cake last longer. These cakes were often made weeks before holidays and aged beautifully.

It’s a recipe that carries tradition in every slice.

Frequently Asked Questions

Can I make it alcohol-free?

Yes. Simply omit rum.

Can I use fresh fruit?

No, dried fruit works best.

Can I make it gluten-free?

Use a 1:1 gluten-free flour blend.

Why boil the fruit?

It softens fruit and intensifies flavor.

Can I make cupcakes?

Yes. Bake 20–25 minutes.

Nutritional Information (Per Slice – 12 servings)

Nutrient	Amount
Calories	330 kcal
Carbohydrates	45g
Sugar	26g
Protein	5g
Fat	15g
Saturated Fat	2g
Fiber	2g
Sodium	210mg

Interactive Element

If you bake this Boiled Fruit Cake, I would absolutely love to see it!

Save and share on Pinterest here:
https://www.pinterest.com/poulefrecipe/

Tag your photos and leave a review below — your creations truly make my day.

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