Boiled Fruit Cake Recipe: A Delicious Tea-Time Treat

If you’re looking for a rich, moist, and flavorful cake that pairs perfectly with a cup of tea, this Boiled Fruit Cake is just the thing. Unlike traditional fruit cakes that require long soaking times, this recipe speeds up the process by boiling the fruit with butter, sugar, and spices, resulting in a cake that’s ready in a fraction of the time but still packed with deep, caramelized flavors.

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy – No need to soak fruits overnight. The boiling method softens and infuses them with flavor in just minutes
• Perfect for Any Occasion – Whether it’s afternoon tea, Christmas, or a celebration, this cake is always a hit
• No Mixer Needed – Just a saucepan and a wooden spoon will do the trick

Taste & Texture

This cake is:

• Rich & Moist – Thanks to the boiled fruit mixture, every bite is juicy and tender
• Nutty & Fruity – Chunks of walnuts, cherries, and mixed dried fruit provide bursts of texture
• Warmly Spiced – A touch of mixed spice gives it that comforting, cozy taste

Dietary Attributes

• Vegetarian-Friendly
• Can Be Made Dairy-Free – Swap butter for a plant-based alternative
• Easily Adaptable to Gluten-Free – Use gluten-free self-raising flour

Ingredients & Substitutions

Ingredient List

• 350g (12oz) mixed dried fruit
• 150g (5oz) glacé cherries, roughly chopped
• 50g (2oz) mixed peel
• 50g (2oz) walnuts, roughly chopped
• 175g (6oz) brown sugar
• 110g (4oz) butter (or dairy-free alternative)
• 1 tsp mixed spice
• ½ tsp bicarbonate of soda
• 300ml (½ pint) milk (or plant-based milk)
• 350g (12oz) self-raising flour, sifted
• 2 eggs, beaten

Notes on Quality

• Use high-quality dried fruit – It makes a difference in taste and texture
• Fresh spices – Mixed spice blends can lose potency over time, so check the freshness
• Brown sugar – Adds a deep caramel flavor compared to white sugar

Possible Substitutions

• Nut-Free? Skip the walnuts or replace with sunflower seeds
• No mixed peel? Swap with extra dried fruit like apricots or cranberries
• Egg-Free? Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg)

Step-by-Step Instructions

Preheat & Prepare

Preheat your oven to 160°C (325°F, Gas Mark 3)
Line a deep 20cm (8in) cake tin with greaseproof paper

Boil the Fruit Mixture

In a large saucepan, combine dried fruit, cherries, mixed peel, walnuts, brown sugar, butter, mixed spice, bicarbonate of soda, and milk
Bring to a gentle boil, stirring occasionally
Simmer for 5 minutes, then remove from heat and allow to cool slightly

Mix & Bake

Stir in sifted flour and beaten eggs, mixing well until combined
Pour the mixture into the prepared cake tin and level the top
Bake at 160°C (325°F) for 40 minutes
Reduce heat to 150°C (300°F, Gas Mark 2) and bake for another 40-45 minutes until a skewer inserted comes out clean

Cool & Serve

Let the cake cool in the tin for 5 minutes before transferring to a wire rack
Remove the greaseproof paper and let it cool completely

Expert Tips & Tricks

Best Practices

• Don’t rush the cooling process – This cake gets better as it sits
• Chop nuts and cherries roughly – This ensures a nice texture in every bite

Common Mistakes

• Overmixing – Stir just until combined to keep the cake tender
• Skipping the boiling step – This process is crucial for a moist cake

Time-Saving Tips

• Make it ahead – This cake stores beautifully, so bake it a day in advance for even better flavor

Serving Suggestions

Pairings

• Classic: A cup of strong English breakfast tea
• Unique Twist: Serve with a slice of sharp cheddar cheese
• Dessert Mode: Warm a slice and top with vanilla ice cream

Presentation Ideas

• Dust with powdered sugar for a simple, elegant touch
• Glaze with warm apricot jam for a glossy finish

Beverage Pairings

• Tea: Earl Grey or spiced chai
• Wine: A sweet sherry or port
• Non-Alcoholic: Warm spiced milk or apple cider

Storage & Reheating

Leftover Storage

• Room Temp: Store in an airtight container for up to 5 days
• Fridge: Keeps for up to 2 weeks
• Freezer: Wrap slices individually and freeze for up to 3 months

Reheating Methods

• Microwave: Warm for 10-15 seconds
• Oven: Heat at 150°C (300°F) for 5 minutes for a just-baked texture

Frequently Asked Questions

Substitutions & Adjustments

Can I make this gluten-free?
Yes! Use a good-quality gluten-free self-raising flour blend

Can I reduce the sugar?
Yes, but keep at least 100g (3.5oz) for moisture and structure

Troubleshooting

Why is my cake dry?

• Overbaking – Check for doneness at 40 minutes
• Not enough liquid – Ensure correct milk measurement

Why did my cake sink?

• The batter was too hot when adding eggs and flour – let the mixture cool first

Variations & Customizations

Dietary Adaptations

• Vegan Version: Use plant-based butter, non-dairy milk, and flax eggs
• Gluten-Free: Swap for a GF self-raising flour blend

Flavor Twists

• Citrus Boost: Add orange zest for extra freshness
• Chocolatey Treat: Mix in dark chocolate chips
• Boozy Option: Soak fruit in brandy or rum overnight

Seasonal/Holiday Versions

• Christmas Special: Add cinnamon and nutmeg, and top with marzipan
• Autumn Twist: Use pumpkin spice instead of mixed spice

Conclusion

This Boiled Fruit Cake is a simple yet delicious treat that’s perfect for any occasion. Its rich, moist texture and warm spices make it a comforting bake that everyone will love. Whether you’re enjoying it with tea or as a festive holiday dessert, it’s guaranteed to be a favorite

Give it a try and let me know how it turns out—drop a comment or share a photo of your cake

For more delicious bakes, check out these related recipes:
Old-Fashioned Fruit Cake Recipe
Iyengar Bakery-Style Eggless Mawa Sooji Cake
Old-Fashioned Southern Tea Cakes

Find more inspiration on Pinterest: Cooking With Callie

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