Old Fashioned Boiled Fruit Cake recipe - super moist!! (2024)

There is nothing like an old fashioned boiled fruit cake recipe as it yields a super moist, soft and dense Christmas Fruit Cake that lasts for long!!

Let me tell you the best part about this recipe - you need just one saucepan and a spatula.. no fancy equipments, no stand mixers, no pre-soaking nothing. You can thank me later 😉

What is a Boiled Fruit Cake?

There are so many ways of making a moist fruit cake recipe; the most common being soaking the dried fruits to make them soft and plumpy. This Boiled Fruit Cake as the name suggests calls for boiling the dried fruits instead of soaking them which gives the same result that is moist and sticky and juicy plum cake.

Christmas Cake

Woah.. Can't believe Christmas season is upon us already.. For me an ideal Christmas Cake should tick certain boxes:

1. The first and foremost being a dense cake. Yes as opposed to the regular light birthday cakes or tea cakes, a fruit cake has to be dense. Of course do not imagine it to be brick-like.
2. Soft and Fudgy - Dense texture but the cake has to be soft. We are not making Muffins or Brownies bakers, but the best super moist fruit cake so has to be bang on!!
3. Loaded with dried fruits - and no tutti fruti please. A real Christmas Cake has the right blend of sweet, sour and juicy citrusy fruits.
4. Alcoholic or Non-Alcoholic - Even though traditionally fruit cakes were made with alcohol, I prefer the non-alcoholic version as I am not a fan of the bitter aftermath of alcoholic fruit cakes. Plus you can serve it to a larger audience when made non alcoholic.
5. Nuts - No Nuts please. Generally Walnuts or Pecans are added to the cake but traditionally only dried fruits were used!!

If all of these sound right up your alley then let me share with you all a great recipe for best fruit cake.

Ingredients Needed:

Dry Fruits:

Honestly anything and everything would work as long as you have 550-600 gms of Dried Fruits.

I am using 562 gms of dried fruits.

Here is the list of fruit for fruit cake that I am using

• 125 gms Diced Dates
• 125 gms Cranberries
• 60 gms Dried Apricot, diced
• 252 gms Mixed Fruit for Fruit Cake (a readymade pack made exclusively for making fruit cakes from the market)

The actual recipe calls for 125 gms Currants in place of Cranberries and 190 gms Sultanas and 62 gms Mixed Peel.

But due to lockdown in New Zealand, all the shelves in the grocery stores are empty just like the past year so I had to adjust with whatever dried fruits were available.

Honestly that does not make much difference as literally we can use any type of fruits as long as it sums up to 550-600 gms.

For the Actual Cake Batter:

1. Brown Sugar - Is responsible for the dark colour and flavour. Either light or dark brown sugar can be used but not white sugar.
2. Leavening Agents - Since this is a dense cake you just need about 1g each of baking powder and baking soda.
3. Golden Syrup - Adds to the richness, flavour and colour of the cake. It can be substituted with molasses.
4. Spices - Fruit cake is incomplete without all spice and cinnamon. If you cannot find all spice then simply add 1/4 tsp each of ground nutmeg, ground cloves, ground ginger and 1/2 tsp Cinnamon powder.
5. Brandy - I am making the non alcoholic fruit cake today, if you want to add brandy then substitute 50 percent of water with brandy.
6. Zest - Use only the outer skin also known as the zest portion of orange and lemon. The white portion known as orange rind has to be avoided as it can give a bitter taste.
7. Vanilla Extract: Can be added for balance of flavour.

Step by Step Tutorial

Step 1 - Boiling the Fruits

• Start by dicing the dried fruits. Never add big chunks of fruits as it will sink to the bottom of the cake and won't look even.
• Add it to a large saucepan along with brown sugar, butter and water. If you want to make it alcoholic then substitute 50% of water with brandy. (image 1)
• Stirring constantly bring the mixture to a boil over medium heat.
• Once it starts boiling, reduce the flame a bit and allow to simmer for 2 mins. The mixture will thicken nicely. (image 2)
• After 2 mins, switch off the flame and allow the mixture to cool completely.

Preparatory Steps:

• While the fruits are cooling down, sieve the dry ingredients which includes plain flour that is all purpose flour, spices and salt. Set this aside. (image 3)
• Beat the eggs and set it aside too.
• Take an aluminium foil and place the 7 inch cheesecake ring on top. Cover the base with the aluminium foil. Line the inside of the cake ring with parchment paper to give it a height and also line the base with parchment paper. (image 4)

Step 2 - Preparing the Fruit Cake Batter

• Only proceed, if your boiled fruit mixture has been cooled completely. Would take around 20-25 mins for it to cool. So touch the fruits to make sure it is cooled down.
• Then add the beaten eggs, golden syrup, lemon and orange zest. Fold it gently.(image 5)
• Finally add the dry ingredients and combine to a cake batter like consistency. (image 6)
• Transfer it to the prepared pan and smoothen the top. (image 7)

Step 3 - Baking

• Being a dense cake it needs to baked nice and slow so as to ensure the cake bakes completely without becoming dry or having the need for a water bath.
• So to a preheated oven of 150°C start by placing an inverted cookie pan and then place the cake pan on top at the center of the oven..
• Bake for 65 to 80 mins or until a toothpick inserted in the centre comes out clean.
• Towards the final 10 mins of baking you can place an aluminum foil on top to prevent it from browning.
• Allow the cake to cool in the pan for another 5 mins and then release the cake on to a wire rack to cool completely.
• Brush the top of the cake with apricot glaze to keep it moist for days and also to add an additional flavour. Simply boil 2 tbsp apricot jam with 2 tsp water and then directly apply on the cake.
• Being a heavy cake it takes around 2-3 hours for the cake to cool completely. So give it ample time and then slice it.

How to Store the Fruit Cake?

This Moist Boiled Fruit Cake stays fresh for a really long time.

The cake takes hours to cool down so give it that time and then store in an air tight container.

It stays fresh for 10-15 days if stored properly and even more at times.

In fact did you know the cake tastes even better the following day. 😉

Alcohol Free Fruit Cake can be stored in the fridge for up to a month.

Can boiled Fruit Cake be frozen?

Yes, it freezes really well too. Simply wrap it in a cling wrap and freeze in the freezer for 3 to 6 months.

Fruit Cake Decoration Ideas:

Usually covered in marzipan, this boiled fruit cake is then decorated with roses and leaves.

However today I have kept it simple to make it accessible and less intimidating for even a beginner to try.

Few ideas to amp up your Christmas cake:

1. Marzipan Icing: The cracks on the cake is first sealed with a thin layer of marzipan. Brush the cake with vodka which acts as the glue (even apricot glaze would work) and cover the cake with marzipan entirely then decorate it with roses and leaves.
2. Plain: Leave it plain like I did with a shiny glaze on top.
3. Nuts and Fruits: Top the cake with more nuts and fruits. Glaze with apricot glaze for that shiny effect.
4. Icing Sugar: A simple dusting of icing sugar would also amp it up.
5. Drippy White Icing: This would look nice specially if you are making the fruit cake in loaf pans. Use our eggless royal icing (any of the method) and pour it on top of the cake.

How to Serve Fruit Cake?

Being a dense and heavy cake, a small portion is what you are looking for to serve.

As it is packed with tons of flavours, fruity notes, zesty notes; it is absolutely delicious to have it on its own, no fondant, no marzipan, no cream just serve it plain along with a side of coffee or wine.

Baker's Tips:

1. First and foremost, dice your fruits. Adding it whole would cause it to sink and it won't look good.
2. Also chopping the dried fruits yourself helps to retain the natural moistness in it. Store bought diced fruits are often drier. So dice the fruits yourself before making the cake.
3. Boiling the fruits cause the fruits to soak up the liquid and turn soft and plumpy which makes the cake moist once baked.
4. Boiled Fruit Cake or Christmas Cake is all about the aroma first and then the taste. Hence it is important that you do not boil the fruits along with the spices and zest; rather fold it in the end to keep it aromatic and zesty.
5. Do not be tempted to over-mix the batter. Just stop when you see no dry bits of flour in the batter. The batter may appear lumpy but it is ok.
6. Baking the fruit cake in the cheesecake pan just makes it easier to unmould.
7. Since the cake is loaded with fruits and is a dense cake, it needs ample time to cool down so do not be in a rush to slice it. Allow to cool for couple of hours before slicing.

Recipe FAQ's

Related Recipes:

1. Christmas Tree Cupcakes
2. Christmas Pinwheel Cookies

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