Best Boiled Fruitcake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEST BOILED FRUITCAKE



Best Boiled Fruitcake image

This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat.

Provided by Mark Richards

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 10

Number Of Ingredients 11

12 ounces candied mixed fruit
5 ounces glace cherries, roughly chopped
2 ounces candied mixed citrus peel
2 ounces chopped walnuts
¾ cup butter
1 teaspoon ground allspice
½ teaspoon baking soda
1 cup milk
12 ounces sifted self-rising flour
2 eggs
1 ½ cups white sugar

Steps:

  • Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
  • Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
  • Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
  • Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

Nutrition Facts : Calories 587.5 calories, Carbohydrate 99.4 g, Cholesterol 75.8 mg, Fat 19.4 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 9.8 g, Sodium 621.1 mg, Sugar 38.4 g

FABULOUS BOILED FRUITCAKE



Fabulous Boiled Fruitcake image

A very tasty boiled fruit cake its not heavy--simple to make and inexpensive. this has become a firm favorite with the family This was given to me well over 40 years ago, by an Australian farmers wife. She used to do all her baking in an old wood stove!

Provided by JoyfulCook

Categories     Lunch/Snacks

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

200 g sugar
225 ml water
30 g margarine
375 g mixed fruit
1 teaspoon bicarbonate of soda
275 g self raising flour
1 teaspoon mixed spice
1 egg
1 pinch salt

Steps:

  • Place the sugar, water,margarine, bicarbonate of soda and dried fruit in a medium saucepan and slowly bring to the boil. As soon as it starts to boil, remove and leave to completely cool.
  • Add the well beaten egg, mixed spice, pinch of salt, and the flour; mix well.
  • Line a 9-inch cake tin. Cook at approximately 170°C for about an hour to an hour and a quarter.
  • To stop it drying out while cooling, it's advisable to drape a clean tea towel over the cake after about half an hour.
  • NB - if you are in a hurry for the fruit to cool - place saucepan in some cold water in the sink, iit will cool in under half the time.

GRANDMA'S BOILED FRUITCAKE



Grandma's Boiled Fruitcake image

I am posting this for myself, as I only make this once a year - the recipe has often moved since I made it last (or I forgot where I put it). This recipe has been in our family for over 100 years (5 generations), it takes 2 days make and is rich and moist. As this fruit cake contains no alcohol it does not need time to "cure".

Provided by cookingpompom

Categories     Dessert

Time P2DT2h

Yield 1 cake, 24 serving(s)

Number Of Ingredients 17

500 g sultanas
250 g raisins
250 g currants
250 g chopped dates
250 g chopped walnuts
250 whole glace cherries (I always add more as this is my favourite part of the cake)
1/2 cup brown sugar
1/2 cup white sugar
250 g butter
1 cup water
1 teaspoon bicarbonate of soda
1/2 cup fresh orange juice
4 eggs, beaten
1 1/2 cups self raising flour
1 1/2 cups plain flour
1 teaspoon mixed spice
blanched almond, to top (optional)

Steps:

  • Day one.
  • Mix the first 11 ingredients into a large heavy based pot, place over a medium heat. Stir and bring to the boil (don't leave it alone in case it burns at the base).
  • Reduce the heat to low and simmer for 10 minutes, you can leave it alone for this part.
  • Turn the heat off and add the orange juice, stir until well combined and leave overnight to soak. Place a lid over the top to stop moisture evaporating through the night.
  • Day 2.
  • In the cold pot with the pre-soaked fruit mixture add the remaining ingredients and stir well, be warned - you will need some serious elbow grease as the mixture will be very thick!
  • In either 2 large and deep loaf tins or a deep 20x20cm grease and line the sides and base 4 times with brown paper (I use brown paper bags that I have sliced open). Have the paper create a rim that goes up and above the tin. For a square tin you will need around 8 paper bags.
  • Place the cake mix into the prepared tin/s. Bang the cake tin on the floor about 10 times to get all the air bubbles out.
  • Using a wet hand, smooth the cake to make it flat. At this stage you can choose to decorate the top with blanched almonds or not.
  • Place into a cold oven, turn the oven up to 250 degrees F/150 degrees C for 3 1/2 - 4 hours for 1 large cake or 2 1/2 - 3 hours for 2 loaves. Rotate the cakes at least once during cooking - even it you have a fan forced oven. Cake is cooked when a skewer comes out clean.
  • Cool in the tin, cake is best eaten the day after baking.
  • Store in an airtight container for upto 5-7 days depending on your humidity.

Nutrition Facts : Calories 420.4, Fat 16.4, SaturatedFat 6.3, Cholesterol 57.5, Sodium 131.7, Carbohydrate 68.3, Fiber 4.1, Sugar 45.5, Protein 6.3

BOILED CAKE ( POOR MAN'S FRUITCAKE)



Boiled Cake ( Poor Man's Fruitcake) image

Make and share this Boiled Cake ( Poor Man's Fruitcake) recipe from Food.com.

Provided by CJAY8248

Categories     Dessert

Time 1h10m

Yield 4 loaves, 24-30 serving(s)

Number Of Ingredients 11

2 cups sugar
1 cup shortening (Crisco)
1 -2 lb raisins (and or 1 lb. diced dates)
1 teaspoon salt
2 cups boiling water (1/2 cup brandy can be used)
4 cups flour
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup walnuts (coarsely chopped)

Steps:

  • Boil sugar, shortening, raisins, salt, and water (do not boil dates). Add dry ingredients, dates and walnuts to the boiled mixture. Bake at 325* in (2) 8"x8"x2" pans or in (1) 13"x9"x2" pan for 60-75 minutes. Allow to cool and divide into 4 "loaves". Wrap well and store. Serve sliced and plain or with hard sauce. This cake will stay moist for many months, but keeps best when moistened with rum or brandy.

BOILED FRUITCAKE (WITH ORANGE PEEL AND DRIED FRUIT)



Boiled Fruitcake (With Orange Peel and Dried Fruit) image

I like fruitcake and I'm proud of it! But not just ANY fruitcake... This is a wonderful recipe from Stephanie Jaworski's joyofbaking.com that I've modified slightly. It doesn't have any of those bizarre chemically altered candied cherries or pineapples. Go ahead a give it a try!

Provided by KWB5015

Categories     Dessert

Time 1h30m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 17

1 cup light brown sugar
1 cup water, hot
1/4 cup butter
1 teaspoon cinnamon
1/2 teaspoon clove, ground
1/2 teaspoon ginger, ground
1/2 teaspoon salt
1 cup orange peel, pith removed, chopped
1 cup raisins
1/2 cup dried cranberries
1/2 cup dried sour cherries
1/2 cup dried apricot, chopped
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
1 cup whiskey (optional) or 1 cup rum (optional)

Steps:

  • Butter a 9x5x3 loaf pan.
  • Preheat oven to 325 degrees Farenheit.
  • In a large saucepan, boil first 12 ingredients (brown sugar, water, butter, cinnamon, cloves, ginger, salt, orange peel and dried fruits) for 5 minutes.
  • Remove from heat and allow to cool to lukewarm.
  • Stir in two slightly beaten eggs.
  • In a separate bowl mix together flour, salt and baking soda.
  • Fold wet ingredients into dry and then add vanilla.
  • Pour into prepared pan and bake 45 to 60 minutes until toothpick inserted into cake comes out clean.
  • Optional: While still hot, douse with alcohol.
  • Wrap and store a couple of days before serving.

Nutrition Facts : Calories 233, Fat 5, SaturatedFat 2.7, Cholesterol 45.4, Sodium 251.1, Carbohydrate 45.6, Fiber 2.4, Sugar 28, Protein 3.4

BOILED FRUITCAKE



Boiled Fruitcake image

I know a lot of people don't like fruitcake, but I love it and can't understand what's not to love;-). This is a nice simple one from my high school cookbook. I've made a couple of changes to the original recipe over the years.

Provided by JustJanS

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 14

1 cup sugar
1 cup water
2 2/3 cups mixed fruit (eg currants, raisins, golden raisins, dates, prunes, dried cherries or cranberries)
1/3 cup mixed peel
1/3 cup glace cherries
1/3 cup slivered almonds
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice (similar to pumpkin pie spice)
1/2 cup butter
1 teaspoon bicarbonate of soda
1 cup self raising flour
1 cup all-purpose flour
2 eggs (beaten)

Steps:

  • Preheat your oven to 350f.
  • Place the sugar, water, fruit, peel, glace cherries, almond, spices, soda and butter in a saucepan.
  • Bring to the boil stirring constantly.
  • Remove from the heat when it reaches the boil, and allow to cool for 5 minutes.
  • Add the beaten egg, sifted flours and pour into a prepared tin-greased and lined 7 inch square or 8 inch round cake tin.
  • Bake for 1 hour, allow to cool in the tin for 15 minutes before removing to cool on a rack.

Nutrition Facts : Calories 4032, Fat 125.4, SaturatedFat 63.8, Cholesterol 667, Sodium 2098.9, Carbohydrate 694.9, Fiber 81, Sugar 203.4, Protein 64.6

BOILED FRUITCAKE



Boiled Fruitcake image

This was my nans recipe. Its a yummy light spicy fruit cake. Its normally all gone by the next day.

Provided by Steffiesmad

Categories     Dessert

Time 1h15m

Yield 1 cake, 8-12 serving(s)

Number Of Ingredients 9

12 ounces dried fruit (i use raisins or sultanas)
1 cup water
5 ounces sugar
5 ounces margarine
10 ounces self raising flour
1 teaspoon mixed spice
1/2 teaspoon cinnamon (optional)
1 teaspoon baking powder
1 egg

Steps:

  • Set oven to Gas Mark 3, 170°C, 325°F.
  • Put fruit, water, sugar and margarine into a large saucepan, boil and cool.
  • In a separate bowl mix together the flour, mixed spice, cinnamon and baking powder and then sieve into the saucepan.
  • Beat the egg and add to the saucepan.
  • Fold the mixture together.
  • Put into 8 inch lined circular tin.
  • Cook for 1 to 1/2 hours. If needed cook for a further 15 minutes at gas mark 2.

Nutrition Facts : Calories 448.5, Fat 15.4, SaturatedFat 3.2, Cholesterol 23.2, Sodium 231.1, Carbohydrate 74.8, Fiber 4.4, Sugar 17.8, Protein 5.9

BOILED FRUITCAKE



Boiled Fruitcake image

"This recipe produces a really moist fruitcake. It was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat. If mixed spice is unavailable, substitute with a pinch each of cinnamon, coriander, cloves, nutmeg, and ginger."

Provided by @MakeItYours

Number Of Ingredients 11

2 cups chopped dried mixed fruit
1 cup roughly chopped glace cherries
1/4 cup candied mixed citrus peel
1/2 cup chopped walnuts
1 1/2 cups white sugar
3/4 cup butter
1 cup milk
1 teaspoon mixed spice
1/2 teaspoon baking soda
2 2/3 cups sifted self-rising flour
2 eggs

Steps:

  • Preheat oven to 325 degrees F (160 degrees C). Line one 8x3 inch round cake tin with parchment paper.
  • In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice, and baking soda. Bring to a boil, and simmer for 5 minutes. Let the mixture cool to room temperature.
  • Stir in flour and eggs. Pour into the prepared pan. Wrap outside of pan with brown paper or newspaper.
  • Bake at 325 degrees F (160 degrees C) for 40 minutes, then reduce temperature to 300 degrees F (150 degrees C), and continue to baking cake for 1 1/2 hours. Remove cake from oven, and allow to cool in the tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool completely. Cake can be stored for up to 6 months wrapped in foil and in an airtight tin.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #occasion     #for-large-groups     #desserts     #holiday-event     #cakes     #christmas     #number-of-servings     #4-hours-or-less

Related Topics