A timeless, rich, moist fruit cake made using the traditional boiling method. This technique infuses the dried fruits with deep flavor and creates a soft, tender crumb — perfect for holidays, celebrations, or anytime you want old-fashioned comfort baking.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
Wet Ingredients & Fruit Mixture
- ¾ cup (170g) butter
- 1 cup (200g) brown sugar
- 1 cup (240ml) water
-
2 cups mixed dried fruits
(raisins, sultanas, currants, chopped dates, cherries, candied peel) - ¼ cup (60ml) orange juice
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- Optional: 2–3 tbsp rum or brandy for soaking after baking
Instructions
1. Prepare the Pan
Grease and line an 8-inch (20cm) round or square cake pan with parchment paper.
Preheat your oven to 325°F (160°C).
2. Boil the Fruit Mixture
In a medium saucepan, combine:
- butter
- brown sugar
- water
- mixed dried fruits
Bring to a gentle boil over medium heat.
Let it simmer for 5 minutes, then remove from heat.
Stir in orange juice and let the mixture cool for 15–20 minutes.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the:
- flour
- baking powder
- baking soda
- cinnamon
- nutmeg
- cloves
- salt
Set aside.
4. Add Eggs & Vanilla
Once the fruit mixture has cooled, add in:
- eggs
- vanilla extract
Mix well until smooth.
5. Combine the Batter
Add the dry ingredients into the fruit mixture.
Fold gently until just combined — do not overmix.
The batter will be thick and fragrant.
6. Bake
Pour the batter into the prepared pan.
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, cover loosely with foil.
7. Cool & Optional Soaking
Allow the cake to cool in the pan for 15 minutes, then remove and let cool completely.
For extra richness, brush the top with rum or brandy and wrap tightly.
(It gets even better after 24 hours.)
Storage
- Stores at room temperature for 4–5 days.
- Refrigerates up to 2 weeks.
- Freezes for 3 months.
Notes
- You can customize the dried fruits to your preference.
- Add chopped nuts (½ cup) for extra texture.
- For a darker cake, replace half the water with black coffee.
- The cake tastes even better the next day.
