Boiled Fruitcake

Indulge in the rich, nostalgic charm of Boiled Fruitcake, a timeless favorite that's brimming with tender dried fruits, warm spices, and a hint of golden syrup. This unique recipe starts with simmering a medley of fruits, brown sugar, butter, and aromatic cinnamon and nutmeg, creating an ultra-moist base infused with flavor. Unlike traditional fruitcakes, the "boiled" method ensures the fruit soaks up every ounce of sweetness, resulting in a lusciously soft texture. Folded into this batter are optional chopped nuts for a delightful crunch and a touch of vanilla for a fragrant finish. Perfectly baked to a golden-brown perfection, this easy homemade fruitcake is ideal for holidays, gifting, or simply as a comforting teatime treat. Whether served fresh or allowed to mature for a few days to enhance the depth of flavor, this fruitcake guarantees a slice of festive deliciousness every time!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 10

Ingredients

• 500 g Mixed dried fruits (raisins, currants, sultanas, chopped dried apricots, and cherries)
• 200 g Brown sugar
• 150 g Unsalted butter
• 250 ml Water
• 2 tbsp Golden syrup
• 1 tsp Ground cinnamon
• 0.5 tsp Ground nutmeg
• 250 g All-purpose flour
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 2 Eggs
• 1 tsp Vanilla extract
• 100 g Chopped nuts (optional, e.g., pecans or walnuts)

Directions

Step 1

In a medium saucepan, combine the mixed dried fruits, brown sugar, butter, water, golden syrup, ground cinnamon, and ground nutmeg.

Step 2

Place the pan over medium heat and bring the mixture to a gentle boil. Stir occasionally to dissolve the sugar and melt the butter completely.

Step 3

Reduce the heat to low and simmer the mixture for 5 minutes. Remove from the heat and let cool to room temperature. This step allows the fruits to absorb the moisture and flavors.

Step 4

Preheat your oven to 150°C (300°F) and line a 20cm (8-inch) round cake tin with parchment paper.

Step 5

In a large mixing bowl, sift together the all-purpose flour, baking powder, and baking soda.

Step 6

Make a well in the center of the dry ingredients and pour in the cooled fruit mixture.

Step 7

Add the eggs, vanilla extract, and chopped nuts (if using). Stir gently but thoroughly until all the ingredients are combined and you have a thick batter.

Step 8

Spoon the batter into the prepared cake tin, leveling the surface with a spatula.

Step 9

Bake in the preheated oven for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.

Step 10

Allow the cake to cool in the tin for 15 minutes before transferring it to a wire rack to cool completely.

Step 11

Optional: Wrap the cooled fruitcake in parchment paper and foil, and let it mature for a few days before serving for a richer flavor.

Nutrition Facts

Serving size	1608.5 grams (1608.5g)

Amount per serving	% Daily Value*
Calories	5342

Total Fat 207.80g	266%
Saturated Fat 84.40g	422%
Polyunsaturated Fat 0.00g
Cholesterol 704mg	235%
Sodium 1391mg	60%
Total Carbohydrate 841.10g	306%
Dietary Fiber 45.60g	163%
Total Sugars 558.10g
Protein 61.00g	122%

Vitamin D 82IU	410%
Calcium 654mg	50%
Iron 25mg	139%
Potassium 4944mg	105%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%

Protein: 4.5%

Carbs: 61.4%