This moist boiled fruit cake is rich, dense, and full of warm spice and juicy fruit-without the need for overnight soaking. Everything comes together in one pot, making it a simple and foolproof recipe I love to bake during the holidays or whenever I'm craving a slice of classic fruit cake with a softer, more tender crumb. This boiled fruitcake is an old-fashioned holiday dessert that's moist, flavorful, and dense with walnuts, citrus peel, spices, and candied fruit.
The nutritional content of this boiled fruit cake varies depending on portion size and ingredient choices. On average, a slice (about 1/10th of the loaf) contains approximately 250-300 calories, with around 40-50 grams of carbohydrates, primarily from the dried fruits and sugar. This recipe has been in our family for over 100 years (5 generations), it takes 2 days make and is rich and moist.
As this fruit cake contains no alcohol it does not need time to "cure".". This boiled fruit cake is rich, moist, and full of warm spice. Made by simmering dried fruit in condensed milk and butter, it's a one.
Why Mary Berry's Recipe Stands Out Mary Berry's boiled fruit cake isn't just a dessert-it's a lesson in patience and flavor layering. The gentle boiling of fruits, careful folding of ingredients, and optional maturing process make this cake a true classic. Boiled Fruit Cake is a rich, moist, and easy one-bowl recipe, perfect for tea time or festive occasions.
Try this simple and delicious bake today! Try my Boiled Fruit Cake with festive dried fruits for a rich, moist treat bursting with flavor-ideal for holidays with a prep of 25 minutes! An easy boiled fruit cake recipe that always produces a delicious, moist and tender fruit cake, it also keeps very well for over a week.
This sticky cake is easy to make, deliciously textured and will keep well if stored in an airtight container.