Middle Eastern Boiled Fruit Cake Recipe

Name: Middle Eastern Boiled Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250g block PHILADELPHIA Light Cream Cheese, softened; 1 2/3 cups sultanas; 1 2/3 cups raisins, chopped; 1/2 cup Turkish apricots, chopped; 1/2 cup pitted dates, chopped; 1/2 cup dried figs, chopped; 1 cup blanched almonds; 2/3 cup shelled pistachio nuts; 1/2 cup brown sugar, lightly packed; 1 cup flaked coconut; 2 teaspoons cinnamon; 1 1/2 teaspoons nutmeg; 1 teaspoon bicarbonate of soda; 1 cup water; 1 cup rose water; 2 eggs, lightly beaten; 1 cup plain flour; 1/2 cup self-raising flour; 1 cup sugar; 1 cup water; 2 cups mixed dried fruits and nuts, to decorate; rosebuds, to decorate (optional)

Servings: persons

250g block PHILADELPHIA Light Cream Cheese, softened
1 2/3 cups sultanas
1 2/3 cups raisins, chopped
1/2 cup Turkish apricots, chopped
1/2 cup pitted dates, chopped
1/2 cup dried figs, chopped
1 cup blanched almonds
2/3 cup shelled pistachio nuts
1/2 cup brown sugar, lightly packed
1 cup flaked coconut
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 teaspoon bicarbonate of soda
1 cup water
1 cup rose water
2 eggs, lightly beaten
1 cup plain flour
1/2 cup self-raising flour
1 cup sugar
1 cup water
2 cups mixed dried fruits and nuts, to decorate
rosebuds, to decorate (optional)

1
Combine the Philly*, fruit, nuts, sugar, coconut, spices, bicarbonate of soda, water and rosewater in a saucepan.
2
Bring the mixture to the boil, stirring, then allow to cool.
3
Add the eggs and mix well.
4
Stir in the sifted flours until combined.
5
Pour into a 24cm springform pan lined with baking paper.
6
Bake at 160C for 40-50 minutes or until a skewer inserted into the centre comes out clean.
7
Combine the sugar and water in a small saucepan over medium heat until the sugar dissolves.
8
Add the mixed fruits and nuts, and simmer for 20 minutes or until the syrup thickens.
9
Pour over the cake, garnish with rosebuds.

960

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 250g block PHILADELPHIA Light Cream Cheese, softened, 1 2/3 cups sultanas, 1 2/3 cups raisins, chopped, 1/2 cup Turkish apricots, chopped, and more.

Yes, Middle Eastern Boiled Fruit Cake 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.

That's it — enjoy your meal!

Middle Eastern Boiled Fruit Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions