Boiled Fruit Cake Recipe

Step 1: The “Boil” Base

500g (about 1.1 lbs) Mixed dried fruit (raisins, sultanas, currants, cherries)
1 cup Brown sugar (packed)
125g (1 stick) Unsalted butter
1 cup Water (or orange juice for extra zing)
1 tsp Mixed spice or Pumpkin Pie spice
1 tsp Ground cinnamon
1/2 tsp Baking soda (this reacts with the fruit acids to make it fluffy)

Step 2: The “Fold”

Boil the Fruit: In a large saucepan, combine the mixed fruit, sugar, butter, water/juice, and spices. Bring to a boil over medium heat, stirring until the butter melts.
Simmer & Cool: Lower the heat and simmer gently for 5–10 minutes. Stir in the baking soda (it will foam up slightly—that’s normal!). Remove from heat and let it cool completely.

Crucial: If you add the eggs while this mixture is hot, you’ll end up with scrambled eggs in your cake!
Prep the Oven: Preheat your oven to 150°C (300°F). Line an 8-inch round or square cake tin with parchment paper.
Combine: Stir the beaten eggs into the cooled fruit mixture. Gently fold in the flours and salt until no white streaks remain.
Bake: Pour the batter into the tin. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes.
- Test: A skewer inserted into the center should come out clean.
The “Wrap”: To keep it moist, let the cake cool in the tin. Once cool, wrap it in foil. It actually tastes better the next day!

The “Boose” Factor: If you want a truly traditional Southern or British style, swap 1/4 cup of the water for dark rum or brandy.
Texture: Add 1/2 cup of chopped walnuts or pecans during the “Fold” step for a bit of crunch.
Storage: This cake is a tank—it lasts for weeks if wrapped tightly and kept in a cool place.