Friday, January 14, 2011

Boiled Fruit Cake

I adore fruit cake and it is one of the cakes that I wanted either to bake my own or buy from the store during the Christmas holidays.  As you know, I skipped any recipe that seem too troublesome to make for example too many different steps that ended out with lots of dishes to wash.

I saw this Boiled Fruit Cake recipe at JoyofBaking and decided to read through the recipe and it was surprisingly fairly easy with minimal dishes to wash.  I only need to clean the saucepan and since I already have all the ingredients at home, I was eager to try it out.  It was named Boiled Fruit Cake because half of the ingredients were boiled on the stove and mixing in with the rest of the ingredients.  I modified the recipe by adding Brandy.  The only downside of this was it tasted better after three days and longer.  I read that if wrap nicely, it can be kept for up to six months.

My verdict is I find this fruit cake a bit dry, I would prefer it to be more moist.  So, the next time I make this, I would substitute the water with milk.  Hopefully then it will make this fruit cake better.  

I adapted this recipe from Joy of Baking with slight modification.


  • 1 cup dark brown sugar
  • 1 cup hot water minus 2 Tbsp.
  • 2 Tbsp. Brandy
  • 1/4 cup or 4 Tbsp. unsalted butter
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 cup raisins
  • 2 large eggs, lightly beaten
  • 1 1/2 cup all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. pure vanilla extract
  • 1 cup dried cranberries
  • 1 cup candied pineapple


1.  Spray a nonstick buttery spray in a 9x5x3 inch loaf pan.  Lined the bottom of the pan with parchment paper.  Preheat oven to 350'F.

2.  In a large saucepan, over medium heat, bring to a boil (A).  Boil for 5 minutes, remove from heat and let it cool until lukewarm.  Stir into this mixture (B) in order listed.  Lastly add in (C) and stir to mix well.

3.  Pour into the prepared pan and bake for 45 minutes or until a toothpick inserted comes out clean.  Remove from oven and let it sit in the pan for 5 minutes.  Turn over the cake and let it cool completely on a wire rack.

4.  Wrap with foil and store, if possible keep it at least after three days before serving.  It can be frozen as well.


Unknown said...

lovely fruit cake. This is for cny?

Amanda @ Playing with Food said...

This way yummy! Thank you for the exchange ^.^ heehee Though if for me, I'd have spiked it up with rum or brandy already... muahaha! :P

Belinda @zomppa said...

How unusual but pretty. I bet drinking a glass of milk would also help! =)

Whats Cookin Italian Style Cuisine said...

Very intriguing recipe thanks for posting on CES~

Anonymous said...

Easiest cake ever:
Soak 1kg of mixed fruit in 700ml of chocolate milk overnite in fridge
Preheat oven 150C
Sift 2 cups SR flour into mixture
Line cake tin and pour mixture in
Bake for 1.5 hr

This simple cake is moist!

busygran said...

I like boiled fruit cake. The fruit are nice, soft and moist. It could be over-baking that caused the dryness. You could wrapped it and store in the fridge for few days before eating. The moist fruit will make the cake moist.

Little Corner of Mine said...

Thanks Lily, no lah, not for CNY. :D

Amanda, I have little ones who want to eat too, if not I would brush Brandy on top when baked.

I agreed Belinda, but I prefer a cup of coffee. :D

You're welcome Pegasuslegend.

Thanks Anon, but why chocolate milk? Is SR flour = superior cake? Don't have it here so use cake flour?

Busygran, I agreed with you. I thought I over baked too and set the timing earlier but it was not cooked, so ended out with a black top. You were so right that the fruits were moist and that kept the cake moist. I tried it with milk and it was more moist. And it tasted better the longer I kept it.

daphne said...

indeed it looks simple. man, i bought all the fruits and glace fruits but no time to prepare it. maybe for CNY! thanks for reminding me LOL

Home Cooking said...

"boiled fruit cake" sounds intresting :) ur BFC looks soo tempting :)

Anonymous said...

Hi again,

SR flour is self-raising flour.

Not sure why chocolate milk, but trust me, the cake is really soft and moist :)

Anonymous said...

Yum, I wish I had a slice of fruit cake right now.

Unknown said...

Boiled! I am intrigued, but these days I am loving moist steamed cakes, do you have new recipes? hehehe

Little Corner of Mine said...

You're welcome Daphne.

Thanks Sweet & Spicy.

Thanks Anon, it's really simple. I think I know why it is chocolate milk already because chocolate milk is sweet. ;)

Hehe Alisa, you can make some. :P

Haha Rita, actually I wanted to try a new steamed cake recipe, will post it if I do. But a bit lazy though so will see. :P