Best Boiled Fruit Cake Recipes

NAN'S BOILED FRUIT CAKE

Steps:

• Place all the ingredients for the fruit mix in a large saucepan bring to the boil and allow to cool for about 30 minutes
• Preheat oven to 160C / Gas 3
• Add the cherries and nuts stir through
• then add eggs and mix well, add the flour and fold through the mix.
• Place the mixture in a greased and floured 8' - deep cake tin. Tie some greaseproof paper around the outside of the tin so that the paper comes over the edges of the tin or optionally place over the top about half way through baking. Bake for 2 hours but check after 1.5 hours , check to see if cooked throughly with a skewer. If not bake a little further until the skewer comes out clean from the cake. Allow to cool and either decorate with marzipan and royal icing, or dried apricots and cherries and glaze with melted apricot jam or plain is very nice too.

BOILED FRUIT CAKE

Steps:

• Grease and line a 2lb bread tin.
• In a saucepan add the fruit, sugar, milk and butter. Bring to a gentle boil stirring all the time.
• Allow mix to cool properly (can take upwards of an hour).
• Once cool, add flour and eggs to the mix and stir thoroughly.
• Transfer mix to the tin and place in the centre of a pre-heated oven (Gas 5 / 190 C) for 1hr

BOILED FRUIT CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5 inch loaf pan, and line with parchment paper or aluminum foil.
• Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil gently for about 10 minutes. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled mixture, and stir until well blended. Mix in the eggs. Pour into the greased loaf pan.
• Bake for 90 minutes in the preheated oven, until a skewer or knife inserted into the top comes out clean. Cool cake in the pan for at least 10 minutes before removing.

PINEAPPLE BOILED FRUIT CAKE

Steps:

• Place mixed fruit, sugar, butter and pineapple including juice into a saucepan.
• Simmer for 5 minutes.
• Allow to cool.
• Beat eggs slightly and stir into fruit mixture.
• Sift together the flours, spice and bircarbonate of soda.
• Fold into fruit mixture.
• Place mixture into a greased and lined 30cm cake tin.
• Bake in a moderate oven for 90 minutes.
• Test after 90 minutes.

BOILED FRUIT CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Melt the sugar, butter and 225ml water in a large saucepan. Once melted, add the raisins, sultanas, currants and mixed peel. Bring to a gentle boil, and stirring occasionally, cook until reduced and softened, around 10-15 mins. Remove from the heat and leave to cool to room temperature.
• Tip the flour, mixed spice, bicarbonate of soda and a pinch of salt into a large bowl. Add the cooled fruit mixture and stir, then add the eggs and mix to combine. Bake for 45-55 mins until dark brown and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Cut into slices to serve.

BOILED FRUIT CAKE

Steps:

• Place dried fruit, mixed peel, cherries, water, brandy, sugar and butter in pan.
• Heat gently, bring the boil and simmer for 5 minutes.
• Take of heat and add the bicarb soda, stirring through, mixture will foam up a bit. Leave until cold.
• Sift flours and spices.
• Mix the eggs through the fruit mixture, then combine with dry ingredient.
• Pour into a lined 18cm square cake pan or 18cm round cake pan.
• Wet your hand and flatten top of cake.
• Bake at 150C for 1 hour.
• Cool in pan covered with a tea towel.

GLUTEN FREE BOILED FRUIT CAKE

Steps:

• 1. Place butter, spices, fruit, bicarbonate soda, apple, water and sugar in a saucepan and bring to the boil.
• 2. Boil for two minutes.
• 3. Cool a little.
• 4. Sift dry ingredients.
• 5. Mix in the rest of the ingredients.
• 6. Bake at 175C for 50-60 minutes.

NOT BETTY'S GLUTEN FREE BOILED FRUIT CAKE

Steps:

• 1. In a medium bowl, place the dried fruit, ginger and drained pineapple (reserve 3/4 cup of juice for later) mix and cover. Stand overnight.
• 2. The next day: In a saucepan, place the fruit, tea, butter and sugar. Bring to the boil and remove from the heat. Mix in the bicarb with the boiling water and and stir through. Cool the mixture.
• 3. Pre-heat oven to 320oF/160oC and well grease and line an 8 inch (20 cm) square cake tin.
• 4. To the now cooled mixture, add the eggs, reserved pineapple juice and sifted flour, spices and baking powder. Stir well.
• 5. Gently pour into the prepared tin. Bake for 90 minutes or until a skewer comes out clean. Cool cake COMPLETELY in the tin.
• 6. Once cold, remove cake from tin and wrap in aluminum foil and store in an air tight container for up to 2 weeks. To serve, slice as needed and return to the foil and well seal.

BOILED FRUIT CAKE

Steps:

• Place the mixed fruit, sugar, spice, water and butter in a large saucepan and bring to the boil. Simmer gently for 3 minutes, then remove and allow to cool. Add the sherry, eggs and marmalade. Fold in the sifted ingredients mixing well. Place mixture in a greased and lined 20cm round cake pan. For a crunchy topped cake, sprinkle over the muesli and docorate with a few walnuts and cherries before baking, Bake in a moderatley slow oven for 2 1/4 hours or until cooked when tested. (N.B. cover loosely with a sheet of foil or brown paper if top of cake os overbrowinging during cooking).