The Ultimate Boiled Fruit Cake Recipe (UK Style)

The UK boasts a rich tradition of fruit cakes, and among them, the boiled fruit cake holds a special place. Dense, rich, and intensely flavorful, this cake is perfect for special occasions or simply indulging in a slice of comforting sweetness. This recipe provides a classic approach, with tips and tricks to ensure your bake is a resounding success.

What Makes a UK Boiled Fruit Cake Unique?

Unlike lighter sponge cakes, a boiled fruit cake relies on a method of cooking that involves simmering the cake batter in a water bath. This gentle cooking creates a moist, evenly cooked interior, a hallmark of the traditional UK style. The result is a deep, dark, and wonderfully moist cake with a rich, complex flavor profile. The longer it sits (after baking!), the better it tastes.

Ingredients for Your Perfect Boiled Fruit Cake

This recipe makes a medium-sized cake (approximately 8-10 servings).

• Fruits:

  • 225g mixed dried fruits (sultanas, raisins, currants – feel free to experiment with cranberries, cherries, or apricots!)
  • 110g glace cherries, halved
  • 50g candied peel, chopped
  • 2 tbsp black treacle (or molasses)
  • 2 tbsp strong black coffee or tea (to plump up the fruit)

• Spices & Flavourings:

  • 1 tsp mixed spice
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp vanilla extract

• Wet Ingredients:

  • 175g soft brown sugar
  • 175g unsalted butter, softened
  • 4 large eggs
  • 2 tbsp milk

• Dry Ingredients:

  • 175g self-raising flour
  • ½ tsp baking powder (optional, but helps with a light crumb)

Step-by-Step Instructions: Making Your Boiled Fruit Cake

1. Prepare the Fruit: In a large bowl, combine all the dried fruits, glace cherries, and candied peel. Pour over the black treacle and coffee/tea. Mix well and allow to soak for at least 30 minutes (or even overnight for a more intense flavour).

2. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. This is best achieved using an electric mixer.

3. Add Eggs: Gradually beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract at this stage.

4. Combine Wet and Dry: Gently fold in the self-raising flour and baking powder (if using). Be careful not to overmix.

5. Add the Fruit: Stir in the soaked fruit mixture, making sure everything is evenly distributed.

6. Prepare for Baking: Grease and flour a 2lb (900g) loaf tin. Pour the cake batter into the prepared tin.

7. Boil the Cake: Place the tin in a larger roasting tin. Carefully pour enough boiling water into the roasting tin to come halfway up the sides of the cake tin. This creates the water bath.

8. Bake: Bake in a preheated oven at 140°C (120°C fan/Gas Mark 1) for 3-3.5 hours. Check for doneness by inserting a skewer – it should come out clean.

9. Cool and Enjoy: Carefully remove the cake from the oven and allow it to cool completely in the tin before turning it out onto a wire rack. Wrap in greaseproof paper and foil, and store in a cool, dark place. This cake improves significantly with age, becoming richer and more intense in flavour.

Tips for the Perfect Boiled Fruit Cake

• Soaking the Fruit: Soaking the fruit is crucial for a moist cake. The longer you soak it, the better!
• Don't Overmix: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are just combined.
• Water Bath: The water bath ensures even cooking and prevents the cake from drying out.
• Check for Doneness: Use a skewer to check for doneness to avoid overbaking.

This classic UK boiled fruit cake recipe is a guaranteed crowd-pleaser. Its rich flavour and moist texture make it perfect for any occasion. Enjoy!