Boiled Fruitcake Recipe

Name: Boiled Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g mixed fruit; 125 g butter; 1/2 cup dark brown sugar; 1/2 cup water; 1 tablespoon orange marmalade; 1 teaspoon mixed spice; 1 teaspoon bicarbonate of soda; 1/4 teaspoon vanilla essence; 1 teaspoon parisian spice essence; 2 eggs; 1 cup flour; 1/2 cup self-raising flour

Servings: persons

500 g mixed fruit
125 g butter
1/2 cup dark brown sugar
1/2 cup water
1 tablespoon orange marmalade
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
1/4 teaspoon vanilla essence
1 teaspoon parisian spice essence
2 eggs
1 cup flour
1/2 cup self-raising flour

1
In a large saucepan, place the mixed fruit, butter & water.
2
Add marmalade and mixed spice, and mix together.
3
Bring to boil over medium heat then boil gently for 5 minutes.
4
Add bicarb soda and stir.
5
Leave to cool.
6
When cool, add 2 eggs and mix well.
7
Gently fold in flour.
8
Turn into a 20cm greased cake tin.
9
Bake at 150 degrees celsius for 20 minutes.
10
Then, 125 degrees celsius for 20 minutes or until cooked.
11
Turn on to a wire rack.
12
1 tablespoon of rum can be drizzled over the top.
13
Notes: Orange juice or rum can be used instead of water.
14
Fan-forced electric oven used.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 g mixed fruit, 125 g butter, 1/2 cup dark brown sugar, 1/2 cup water, and more.

Yes, Boiled Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Boiled Fruitcake

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