Best 5 Boiled Fruit Cake Recipes

BOILED FRUIT CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5 inch loaf pan, and line with parchment paper or aluminum foil.
• Combine the water, mixed fruit, sugar and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally, and boil gently for about 10 minutes. Sift the flour, baking soda and mixed spice into a large bowl. Pour in the boiled mixture, and stir until well blended. Mix in the eggs. Pour into the greased loaf pan.
• Bake for 90 minutes in the preheated oven, until a skewer or knife inserted into the top comes out clean. Cool cake in the pan for at least 10 minutes before removing.

PINEAPPLE BOILED FRUIT CAKE

Steps:

• Place mixed fruit, sugar, butter and pineapple including juice into a saucepan.
• Simmer for 5 minutes.
• Allow to cool.
• Beat eggs slightly and stir into fruit mixture.
• Sift together the flours, spice and bircarbonate of soda.
• Fold into fruit mixture.
• Place mixture into a greased and lined 30cm cake tin.
• Bake in a moderate oven for 90 minutes.
• Test after 90 minutes.

BOILED FRUIT CAKE

Steps:

• Place dried fruit, mixed peel, cherries, water, brandy, sugar and butter in pan.
• Heat gently, bring the boil and simmer for 5 minutes.
• Take of heat and add the bicarb soda, stirring through, mixture will foam up a bit. Leave until cold.
• Sift flours and spices.
• Mix the eggs through the fruit mixture, then combine with dry ingredient.
• Pour into a lined 18cm square cake pan or 18cm round cake pan.
• Wet your hand and flatten top of cake.
• Bake at 150C for 1 hour.
• Cool in pan covered with a tea towel.

GLUTEN FREE BOILED FRUIT CAKE

Steps:

• 1. Place butter, spices, fruit, bicarbonate soda, apple, water and sugar in a saucepan and bring to the boil.
• 2. Boil for two minutes.
• 3. Cool a little.
• 4. Sift dry ingredients.
• 5. Mix in the rest of the ingredients.
• 6. Bake at 175C for 50-60 minutes.

NOT BETTY'S GLUTEN FREE BOILED FRUIT CAKE

Steps:

• 1. In a medium bowl, place the dried fruit, ginger and drained pineapple (reserve 3/4 cup of juice for later) mix and cover. Stand overnight.
• 2. The next day: In a saucepan, place the fruit, tea, butter and sugar. Bring to the boil and remove from the heat. Mix in the bicarb with the boiling water and and stir through. Cool the mixture.
• 3. Pre-heat oven to 320oF/160oC and well grease and line an 8 inch (20 cm) square cake tin.
• 4. To the now cooled mixture, add the eggs, reserved pineapple juice and sifted flour, spices and baking powder. Stir well.
• 5. Gently pour into the prepared tin. Bake for 90 minutes or until a skewer comes out clean. Cool cake COMPLETELY in the tin.
• 6. Once cold, remove cake from tin and wrap in aluminum foil and store in an air tight container for up to 2 weeks. To serve, slice as needed and return to the foil and well seal.