Old Fashioned Boiled Fruit Cake
Submitted by gmadair
Old-fashioned boiled fruitcake with raisins and warm spices. Simple one-bowl method where you boil fruit first then fold into spiced flour for incredibly moist cake.
YIELD
1 cakePREP
30 minCOOK
60 minREADY
This vintage boiled fruitcake technique guarantees the moistest cake you’ve ever tasted, because you literally simmer the raisins in sugar water before they ever see flour.
The boiled fruit mixture cools down, then gets folded into warm spices like cinnamon, allspice, and cloves for that cozy holiday vibe.
No creaming butter, no fussy steps, just boil, cool, mix, and bake at a gentle 300°F.
The result is a tender, deeply spiced cake with plump raisins in every bite, perfect for gifting or keeping on the counter under a dome for whenever the craving strikes.
Chef Tips
- Let the boiled fruit mixture cool completely before adding to dry ingredients or the heat will melt the shortening unevenly
- Use currants along with raisins for more complex fruit flavor and smaller bursts of sweetness
- Bake on the lower oven rack to prevent over-browning on top before the center sets
Ingredients
Directions
In a pot, combine the first four ingredients.
Bring to a boil and simmer for 1 minute.
Set aside to cool.
Sift together dry ingredients.
Make a well in the centre and fold in the boiled ingredients.
Mix well.
Bake at 300F for 60 minutes.
Test to see if done all the way through.
If not, return to oven for a few more minutes.
Cool on a wire rack.
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