Oh, let me tell you about my absolute favorite dessert: boiled fruit cake! This delightful treat hails from Britain and is packed with rich flavors that dance on your taste buds. The magic happens when you boil mixed dried fruits, which brings out their natural sweetness and creates a moist, tender cake that’s simply irresistible. It’s the kind of cake that warms your heart with every bite and makes you feel cozy inside, especially during the colder months. Trust me, once you’ve tasted this boiled fruit cake, you’ll understand why it’s a cherished classic. Plus, it’s super easy to make, so you can whip it up for a gathering or just to indulge yourself. Get ready for a delicious adventure!
Ingredients List
- 2 cups mixed dried fruits (chopped if large)
- 1 cup water
- 1 cup sugar
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup butter (softened)
- 2 eggs
- 1 teaspoon vanilla extract
How to Prepare Instructions
Boiling the Fruits
First things first, grab your dried fruits and toss them into a pot with 1 cup of water. You’re going to want to boil them for 10 minutes. This step is crucial because it softens those fruits and releases their natural sweetness, making your cake unbelievably moist and flavorful. As it simmers, the kitchen will start to smell heavenly, and you’ll know you’re on the right track!
Mixing the Ingredients
Once the fruits are done boiling, let that mixture cool down a bit—don’t rush this part! While that’s happening, cream together the softened butter and sugar in a separate bowl until it’s light and fluffy. Next, crack in the eggs and add the vanilla extract, mixing it all together until it’s smooth. Now, here comes the fun part: combine your cooled fruit mixture with the creamed butter and sugar. Stir gently to incorporate everything. Remember, you want to keep that lovely fruitiness intact!
Baking the Cake
Now it’s time to bring it all together! Sift the all-purpose flour, baking soda, cinnamon, and nutmeg into the fruit batter, folding it in carefully until just combined. Pour that gorgeous batter into a greased cake pan, smoothing the top with a spatula. Pop it in a preheated oven at 350°F (175°C) and let it bake for about 45 to 50 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Once it’s baked, allow it to cool in the pan for a bit before transferring it to a wire rack. Trust me, the anticipation will be worth it when you slice into it later!
Nutritional Information
Now, let’s talk about the nutritional side of this delightful boiled fruit cake! Please keep in mind that these values are estimates, but they give you a good idea of what to expect. Each slice of this moist cake (which is about 1/8 of the whole cake) comes with:
- Calories: 220
- Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 15g
- Protein: 3g
This cake is rich in flavors and has a lovely balance of sweetness, thanks to the dried fruits. So, go ahead and indulge in a slice or two—after all, life is about sweet moments!
Tips for Success
- Choose quality dried fruits: The flavor of your boiled fruit cake heavily relies on the quality of the dried fruits. Go for a mix of your favorites, like apricots, raisins, and cherries, to create a delicious medley.
- Don’t skip the boiling: Boiling the fruits is essential! It not only softens them but also enhances their flavor. Stick to that 10-minute rule for the best results.
- Let the fruit mixture cool: Patience is key! Allow the boiled fruit mixture to cool down before combining it with the butter and sugar. This prevents the butter from melting and keeps your cake light and fluffy.
- Be gentle when mixing: When folding in the dry ingredients, be careful not to overmix. You want to keep that lovely fruitiness intact and ensure a tender cake.
- Check for doneness: Keep an eye on your cake while it bakes. Every oven is different, so start checking for doneness a few minutes early. A toothpick inserted in the center should come out clean.
- Let it rest: After baking, let your cake cool in the pan for a bit before transferring it to a wire rack. This helps it set and makes slicing easier!
- Store properly: To keep your boiled fruit cake fresh, store it in an airtight container. It actually gets better after a day or two as the flavors meld together!
Why You’ll Love This Recipe
- Moist and Flavorful: The boiling process gives the cake a delightful moisture that keeps it tender and bursting with flavor.
- Unique Taste: The combination of various boiled dried fruits creates a rich tapestry of sweet and tangy flavors that you won’t find in any other cake.
- Perfect for Special Occasions: This cake is a fantastic addition to holiday gatherings, birthdays, or any celebration, impressing everyone with its homemade charm.
- Easy to Make: With simple steps and straightforward ingredients, this recipe is perfect for both novice bakers and seasoned pros.
- Great for Leftovers: It tastes even better after a day or two, making it an ideal make-ahead dessert that keeps on giving!
- Customizable: You can easily tweak the recipe by adding nuts or spices to suit your taste preferences.
Storage & Reheating Instructions
To keep your delicious boiled fruit cake fresh and flavorful, store it in an airtight container at room temperature. This will help maintain its moisture and texture for up to a week. If you want to keep it longer, you can also refrigerate it, but make sure to wrap it well to prevent it from drying out.
If you find yourself with leftovers (which is rare, but it happens!), you might want to consider freezing the cake. Just slice it up, wrap each piece tightly in plastic wrap, and pop it into a freezer-safe bag. It’ll stay good for about 2-3 months. When you’re ready for a slice, just let it thaw in the fridge overnight, or you can warm it up gently in the microwave for about 10-15 seconds for that fresh-baked feel.
When reheating, be careful not to overdo it! You just want to bring it back to a cozy temperature without drying it out. Enjoy your cake warm, perhaps with a dollop of whipped cream or a scoop of ice cream—trust me, it’s a delightful treat!
FAQ Section
Can I use fresh fruit instead of dried fruit?
While fresh fruit sounds tempting, I highly recommend sticking with dried fruits for this recipe. The boiling process works wonders on dried fruits, enhancing their flavor and sweetness, which gives the cake its signature taste. If you really want to experiment, just keep in mind that fresh fruits have a different moisture content and could change the cake’s texture.
What are some good variations for this boiled fruit cake?
Oh, there are so many fun ways to personalize your cake! You can add chopped nuts like walnuts or pecans for a delightful crunch. If you want a spiced twist, try adding ginger or allspice to the dry ingredients. For a tropical flair, consider using dried mango or pineapple. The possibilities are endless!
What’s the best way to serve boiled fruit cake?
You’ve got options! This cake is fabulous on its own, but if you want to elevate it, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of warm caramel or a sprinkle of powdered sugar on top can also add a lovely touch. Trust me, it’s all about those delicious extras!
Can I make this cake ahead of time?
Absolutely! In fact, I encourage it! The flavors meld beautifully after a day or two. Just store it in an airtight container, and it’ll be ready to wow your guests when you need it. You can even freeze it for up to 2-3 months—just thaw it in the fridge overnight when you’re ready to enjoy.
How do I know when the cake is done baking?
Great question! Keep an eye on it during the last few minutes of baking. A toothpick inserted into the center should come out clean or with just a few moist crumbs. If it comes out sticky with batter, give it a bit more time. Every oven is different, so it’s always good to start checking a little early!
Can I substitute any ingredients?
Yes! If you’re looking for a healthier twist, you can substitute some of the sugar with honey or maple syrup, just remember to adjust the liquid content. You can also swap out half the all-purpose flour for whole wheat flour for added fiber. Just keep in mind that these changes might slightly alter the texture and flavor.
Boiled Fruit Cake: 7 Irresistible Tips for Cozy Baking
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful cake made with boiled fruits.
Ingredients
- 2 cups mixed dried fruits
- 1 cup water
- 1 cup sugar
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Boil the dried fruits in water for 10 minutes.
- Add sugar and baking soda, stir well.
- Let the mixture cool.
- In a separate bowl, cream butter and sugar.
- Add eggs and vanilla, mix well.
- Combine the fruit mixture with the creamed mixture.
- Sift the flour, cinnamon, and nutmeg together.
- Fold the dry ingredients into the wet mixture.
- Pour the batter into a greased cake pan.
- Bake at 350°F (175°C) for 45-50 minutes.
- Cool before serving.
Notes
- Store in an airtight container.
- Best enjoyed after a day or two.
- Can be served with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: boiled fruit cake, dessert, cake, dried fruits
