Boiled Fruit Cake Recipe

Mixed dried fruit: A combination of various dried fruits like raisins, sultanas, and currants, providing a rich and chewy texture.

Water: Used to boil the fruit mixture, ensuring the cake remains moist.

Brown sugar: Adds sweetness and a deep, caramel-like flavor to the cake.

Butter: Provides richness and moisture, contributing to the cake's tender crumb.

Mixed spice: A blend of spices such as cinnamon, nutmeg, and allspice, adding warmth and depth of flavor.

All-purpose flour: The base of the cake, giving it structure and stability.

Baking soda: Acts as a leavening agent, helping the cake rise and become light and fluffy.

Egg: Binds the ingredients together and adds richness to the cake.

When boiling the mixed dried fruit with water, brown sugar, butter, and mixed spice, make sure to stir occasionally to prevent the mixture from sticking to the bottom of the saucepan. This ensures even distribution of flavors and prevents any burnt bits that could alter the taste of your boiled fruit cake.

• mixed dried fruit - Substitute with chopped dates and raisins: Dates and raisins provide a similar sweetness and texture to mixed dried fruit.

• water - Substitute with orange juice: Orange juice adds a citrusy flavor that complements the sweetness of the dried fruit.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in the same quantity.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a subtle coconut flavor.

• mixed spice - Substitute with pumpkin pie spice: Pumpkin pie spice contains a similar blend of spices like cinnamon, nutmeg, and cloves.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, though it may make the cake denser.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder as a substitute for baking soda to achieve a similar leavening effect.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, providing a similar binding effect.

• Allow the boiled fruit cake to cool completely before storing. This helps prevent condensation, which can make the cake soggy.
• Wrap the cake tightly in plastic wrap or aluminum foil to keep it fresh and prevent it from drying out.
• Place the wrapped cake in an airtight container or a resealable plastic bag to further protect it from air and moisture.
• Store the cake in a cool, dry place at room temperature. It can last for up to a week when stored properly.
• For longer storage, consider refrigerating the cake. It can last for up to a month in the refrigerator. Ensure it is well-wrapped to prevent it from absorbing any odors from other foods.
• To freeze the boiled fruit cake, first wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Place the wrapped cake in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• The cake can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight.
• For a quick thaw, you can leave the cake at room temperature for a few hours. Once thawed, it can be enjoyed as is or warmed slightly in the oven.
• If you prefer individual servings, slice the cake before freezing. Wrap each slice separately and follow the same freezing instructions. This allows you to thaw only what you need.

• Preheat your oven to 150°C (300°F). Wrap the boiled fruit cake in aluminum foil to prevent it from drying out. Place it on a baking tray and heat for 15-20 minutes or until warmed through.

• For a quick reheat, slice the cake into individual portions. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check for warmth and repeat if necessary.

• If you prefer a steamier texture, use a steamer. Place the cake slices in a heatproof dish and cover with a lid or foil. Steam over simmering water for about 5-10 minutes until heated through.

• For a crispy edge, consider using a toaster oven. Preheat to 150°C (300°F), place the cake slices on a baking tray, and toast for 5-10 minutes. Keep an eye on it to avoid over-crisping.

• If you have an air fryer, preheat it to 150°C (300°F). Place the cake slices in the basket and heat for 3-5 minutes. This method gives a slightly crispy exterior while keeping the inside moist.

• Saucepan: Used to combine and heat the mixed dried fruit, water, brown sugar, butter, and mixed spice.

• Mixing bowl: Used to sift together the flour and baking soda, and to mix the cooled fruit mixture with the dry ingredients and beaten egg.

• Sifter: Used to sift the flour and baking soda to ensure they are well combined and free of lumps.

• Wooden spoon: Used to stir the fruit mixture and to mix the batter thoroughly.

• Baking tin: Used to hold the batter while it bakes in the oven.

• Oven: Used to bake the cake at the specified temperature.

• Skewer: Used to check if the cake is done by inserting it into the center to see if it comes out clean.

• Wire rack: Used to cool the cake after it has been baked and removed from the tin.

• Measuring cups: Used to measure the ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like the mixed spice and baking soda.

• Beater: Used to beat the egg before adding it to the mixture.

• Grease brush: Used to grease the baking tin to prevent the cake from sticking.

Prepare ingredients in advance: Measure and prepare all ingredients before starting. This reduces prep time and ensures a smooth cooking process.

Use pre-mixed spices: Instead of measuring individual spices, use a pre-mixed spice blend to save time.

Quick cooling: Spread the boiled fruit mixture on a baking sheet to cool faster before mixing with dry ingredients.

Line the baking tin: Use parchment paper to line the baking tin for easy removal and less cleanup.

Preheat the oven early: Start preheating the oven while preparing the fruit mixture to save time.