Boiled Fruitcake Recipe

Name: Boiled Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup light brown sugar; 1 cup hot water; ¼ cup butter; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; ¼ teaspoon ground ginger; ½ teaspoon salt; 1 cup seedless raisin; ½ cup dried cranberries; ½ cup dried cherries; 1 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon pure vanilla extract; 1 cup chopped mixed candied peel

Servings: persons

1 cup light brown sugar
1 cup hot water
¼ cup butter
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon salt
1 cup seedless raisin
½ cup dried cranberries
½ cup dried cherries
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 cup chopped mixed candied peel

1
Butter a 9 x 5 x 3 inch loaf pan.
2
Preheat oven to 350 degrees F.
3
In a large saucepan, over medium heat, bring to a boil the sugar, water, butter, spices, raisins, cranberries, and cherries.
4
Boil for five minutes, remove from heat, and let cool till lukewarm.
5
Stir spice mixture the flour, baking soda, vanilla extract and candied fruit.
6
Pour into the prepared pan and bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
7
Remove from oven and let cool on a wire rack.
8
Cover and store, if possible, for a few days before serving.

481

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 14 ingredients. The key ingredients include: 1 cup light brown sugar, 1 cup hot water, ¼ cup butter, 1 teaspoon ground cinnamon, 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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