Try Our Easy Boiled Fruit Cake Recipe
My children’s Grandma, fondly known as Grandma Freda, was an excellent cook. A lovely little Cornish lady, she was an active member of the Salvation Army and had a heart of gold. She loved to bake and among her many specialities (pasties included) was this wonderful boiled fruit cake recipe. Whenever we visited, there would always be a cake on the kitchen table and one in a tin for us to take home.
This is such a quick and easy recipe, it never fails to impress and can even be made in batches and frozen. This is definitely one of those recipes that has been passed down through the generations and the making and the eating of it evoke such fond memories.
I use butter instead of margarine, but that’s just personal choice — either works well. I also add mixed spice and often cherries and even nuts. I occasionally add brandy which gives it a bit of a festive feel and, if you were short of time, it would make an excellent substitute for a traditional Christmas cake!
Perfect with a cup of tea, or take a slice to work in our Reusable Snack Bag!
Boiled Fruit Cake Recipe — Ingredients
- ¼ lb (115g) butter
- ¼ lb (115g) dark brown moist sugar
- ¼ pt (140ml) water
- ¾ lb (340g) dried fruit
- ½ lb (225g) self-raising flour
- Pinch of salt
- 1 egg
Boiled Fruit Cake Recipe — Method
- Place the butter, dark brown moist sugar, water and dried fruit into a saucepan and mix well.
- Bring to the boil and simmer for a few minutes. This is where I add a splash of brandy and a sprinkling of cinnamon for a festive twist.
- Allow the mixture to cool, then add the egg, self-raising flour and a pinch of salt. Mix well.
- Pour into a greased 2lb loaf tin.
- Bake for 90 minutes at gas mark 2–3 (150–160°C / 300–325°F) on the middle shelf.
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