Easy Boiled Fruit Cake Recipe

This Easy Boiled Fruit Cake is a timeless treat that combines rich, comforting flavors with a moist, tender crumb. Packed with juicy dried fruits and warm spices, every bite feels like a cozy embrace.

The best part? It’s surprisingly simple to make, with just 25 minutes of prep and a hands-off bake time of 2 hours. Perfect for holidays or a weekend indulgence, this cake fills your kitchen with an irresistible aroma that promises pure delight.

The texture is wonderfully dense yet soft, with bursts of sweetness from the fruit and a hint of caramelized richness. Its deep, spiced flavor develops beautifully as it cools, making it even more irresistible the next day.

Whether you’re a seasoned baker or a beginner, this recipe delivers a show-stopping dessert with minimal effort. Serve it warm with a dollop of cream or enjoy it plain—it’s a crowd-pleaser every time.

Ingredients for Easy Boiled Fruit Cake

• 1 ½ cups (7 ½ oz/213 g) self-rising flour
• 1 teaspoon mixed spice
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon allspice
• 3 ½ cups (17 ½ oz/497 g) raisins
• 3 ½ cups (17 ½ oz/497 g) sultanas (golden raisins)
• 1 cup (5 oz/142 g) glace cherries, chopped
• 1 cup (5 oz/142 g) prunes, chopped
• ¾ cup (6 fl oz/180 ml) water
• ⅔ cup (5 fl oz/150 ml) almond liqueur (like Amaretto, or substitute with orange juice for a non-alcoholic option)
• Zest of 1 lemon
• ¾ cup (6 oz/170 g) butter
• ¾ cup (6 oz/170 g) dark muscovado sugar (or substitute with brown sugar)
• ⅔ cup (3 ⅓ oz/94 g) blanched slivered almonds
• 3 large eggs, lightly beaten

Step-by-Step Instructions

1. Preheat the oven to 300°F (150°C). Butter and line the bottom and sides of an 8×3 inch (20×7 ½ cm) cake pan with parchment paper. Set aside.
2. In a medium bowl, whisk together the flour, mixed spice, cinnamon, cloves, and allspice. Set aside.
3. In a large saucepan, combine the raisins, sultanas, cherries, prunes, water, almond liqueur, and lemon zest. Bring to a simmer over medium heat.
4. Cook the fruit for about 5 minutes, stirring frequently, until the liquid is absorbed.
5. Add the butter and sugar to the saucepan. Cook for a few minutes longer, stirring until the butter has melted and the sugar has dissolved. Let the mixture cool for 10 minutes.
6. Fold in the flour and spice mix, almonds, and eggs until well combined.
7. Pour the batter into the prepared pan and level the top with a spatula.
8. Bake for about 2 hours, or until the cake is firm when pressed and a thin knife inserted into the center comes out clean.
9. Let the cake cool completely in the pan before removing.
10. Store the cake wrapped well at room temperature for up to 1 week or in the fridge for 2 weeks. For longer storage, follow aging instructions in the notes.

How to Serve Your Boiled Fruit Cake

This Easy Boiled Fruit Cake is perfect on its own, but you can elevate it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm custard. For a festive touch, dust the top with powdered sugar or serve with a side of brandy butter. It’s a delightful treat with tea or coffee for an afternoon snack or dessert.

Storage Tips for Maximum Freshness

Once cooled, wrap the cake tightly in plastic wrap or foil to keep it moist. Store it at room temperature for up to 1 week or in the fridge for 2 weeks. For longer storage, you can freeze it for up to 3 months—just thaw it overnight at room temperature before serving. If you’re aging the cake, wrap it in cheesecloth soaked in brandy or rum and store it in an airtight container for a richer flavor over time.

Recipe Variations to Try

Feel free to customize this cake to suit your taste! Swap the almond liqueur for rum or brandy, or omit the alcohol entirely and use orange juice instead. You can also experiment with different dried fruits like apricots, figs, or cranberries. For a nut-free version, skip the almonds and add extra fruit or a handful of chocolate chips for a sweet twist.

Time-Saving Tips for Busy Bakers

To save time, chop the dried fruits the night before and store them in an airtight container. You can also measure out the dry ingredients ahead of time. If you’re short on oven space, this cake bakes beautifully in a slow cooker—just adjust the cooking time to 3-4 hours on low, checking for doneness with a knife.

Common Questions Answered

Can I use plain flour instead of self-rising flour? Yes! Just add 2 teaspoons of baking powder and ½ teaspoon of salt to the plain flour. What if I don’t have muscovado sugar? Dark brown sugar works as a great substitute. How do I know when the cake is done? The cake should feel firm when pressed, and a knife inserted into the center should come out clean.

Easy Boiled Fruit Cake Recipe

Shaziya

This Easy Boiled Fruit Cake is a timeless treat that combines rich, comforting flavors with a moist, tender crumb. It’s surprisingly simple to make, with just 25 minutes of prep and a hands-off bake time of 2 hours.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 2 minutes mins

Total Time 2 minutes mins

Servings 30 servings

Ingredients

  

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Dry Ingredients

• 1 ½ cups self-rising flour 7 ½ oz/213 g
• 1 teaspoon mixed spice
• 1 teaspoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon allspice

Fruits and Liquids

• 3 ½ cups raisins 17 ½ oz/497 g
• 3 ½ cups sultanas (golden raisins) 17 ½ oz/497 g
• 1 cup glace cherries, chopped 5 oz/142 g
• 1 cup prunes, chopped 5 oz/142 g
• ¾ cup water 6 fl oz/180 ml
• ⅔ cup almond liqueur (like Amaretto) 5 fl oz/150 ml
• Zest of 1 lemon

Other Ingredients

• ¾ cup butter 6 oz/170 g
• ¾ cup dark muscovado sugar 6 oz/170 g
• ⅔ cup blanched slivered almonds 3 ⅓ oz/94 g
• 3 large eggs, lightly beaten

Instructions

 

• Preheat the oven to 300°F (150°C) and butter and line with parchment the bottom and sides of an 8×3 inch (20×7 ½ cm) cake pan. Set aside.
• In a medium bowl, whisk together the flour, mixed spice, cinnamon, cloves and allspice. Set aside.
• In a large saucepan, combine the raisins, sultanas, cherries, prunes, water, almond liqueur and lemon zest, and bring to a simmer over medium heat.
• Cook the fruit for about 5 minutes, stirring frequently, until the liquid is absorbed.
• Add in the butter and sugar and cook a few minutes longer until the butter has melted and the sugar has dissolved. Let cool for 10 minutes.
• Fold in the flour and spice mix, almonds and eggs.
• Pour into the prepared pan, level the top and bake for about 2 hours, until the cake is firm when pressed and a thin knife inserted in the center comes out clean.
• Let cool completely in the pan before removing.
• Store wrapped well at room temperature for up to 1 week or in the fridge for 2 weeks. Or see notes for how to age this cake and for longer storage.

Keyword boiled cake, easy recipe, fruit cake, homemade dessert, traditional baking

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