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Deeply Moist Boiled Fruit Cake

Deeply Moist Boiled Fruit Cake

A rich, tender, and perfectly spiced fruit cake that uses a simple boiled method for maximum moisture. No overnight soaking required, just plump fruit and a glossy orange glaze.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Resting Time 2 days
Total Time 2 days 1 hour 45 minutes
Course Cake, Dessert
Cuisine British
Servings 12 slices

Ingredients
  

Cake Batter

  • 3/4 cup unsalted butter 170g
  • 3/4 cup soft brown sugar 150g, firmly packed
  • 2 cups mixed dried fruits 350g; sultanas, raisins, currants, cherries, peel
  • 1/2 cup dates 100g, pitted and chopped
  • 2/3 cup sweetened orange juice 166g
  • 1 1/2 tbsp orange zest About 1 medium orange
  • 2 tbsp molasses 36g
  • 1 3/4 cups all-purpose flour 210g, sifted
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon powder
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 tsp allspice
  • 1/4 cup unflavored vegetable oil 52g, canola works well
  • 3 large eggs room temperature
  • 1 cup walnuts 100g, halved

Orange Glaze

  • 3 tbsp freshly squeezed orange juice 50g
  • 1 3/4 tbsp white granulated sugar 20g

Instructions
 

  • In a large heavy-bottomed saucepan, combine butter, brown sugar, mixed fruits, dates, orange juice, zest, and molasses. Melt over medium heat and simmer gently for a few minutes until fruit is plump.
  • Remove from heat and pour into a shallow dish. Let cool completely to room temperature (use the freezer for 45 mins to speed this up).
  • Preheat oven to 140°C (285°F) fan-forced. Grease an 8-inch cake pan and line the bottom with parchment paper.
  • Sift flour, baking powder, salt, and spices together in a large bowl.
  • Whisk the oil and eggs together, then fold them into the cooled fruit mixture.
  • Fold in the walnuts and the dry flour mixture until just incorporated. Do not overmix.
  • Pour batter into the pan, smooth the top, and bake for 75-85 minutes until a skewer comes out clean.
  • Cool in the pan for 30 minutes, then turn out onto a wire rack.
  • Heat glaze ingredients until sugar dissolves, then brush over the warm cake.
  • Once cool, wrap in foil and store in an airtight container for 48 hours before slicing.

Notes

Patience is key! The 48-hour resting period allows the spices to settle and the moisture to redistribute. Serve with black tea or whipped cream.
Keyword Boiled Fruit Cake, Christmas Cake, Fruit Cake, Moist Cake