Boiled Fruitcake

Reviews More Reviews

Dec 27, 2003

Was looking for a last minute fruit-cake recipe for Christmas - I made this at 9pm on Christmas eve and it was a hit on Christmas day! My husband even came back for seconds. I did add about 5% more on the fruit side... made for a wonderfully heavy and moist cake (mother did always say that the worth of the fruitcake is told by the weighing!) Thanks!

—ozlady

See full review »

Dec 07, 2007

Great recipe! I did not wrap the pans with paper & they still turned out perfectly. I doubled the recipe for two pans. Used 2 C raisins, 1 C dates, 2 C craisins, 6oz pineapple and 2 C apricots instead of the cherries and citrus peel. 1 tsp cloves & 2 tsp cinnamon - the perfect amount. The house smells wonderful too!

—SMAB109

See full review »

40 Ratings

Feb 18, 2003

Really easy, moist and delicious! This was the first fruitcake I've ever made, and it turned out beautifully.

—Linda

See full review »

Dec 06, 2006

This is fantastic! It's my first attempt at fruitcake and not only was it delicious, it's easy. I misread the directions (oops) and used candied fruit rather than dried fruit, so the cake is probably a bit sweeter than it should be; next time I will use the candied fruit (it's so pretty in the cake) but cut the sugar by about 1/3. I also soaked the candied fruit in rum for a week, which gave it a nice, rich flavor. There was way more batter than for one loaf pan, so I also made three small cakes in ramekins and wanted to try infusing them with rum for two weeks, but my husband ate them on the second day! Thanks for the great recipe! -- Jax in the French Alps

—Tarte Citron

See full review »

Feb 17, 2005

Made it for Chinese New Year, in mini meatloaf pans as gifts to family and friends. This recipe is easy to follow and it really only takes 20 minutes to whip up everything before heading to the oven. The finished product is moist and dense in flavour, probably due to the fact that I pre-soaked my fruits and nuts in rum for about a year. It aged better that way and the flavour comes out concentrated. This will be my family fruitcake recipe I will use year in and out! Thanks Mark! BonnieVic-Malaysia

—BONNIEVICTORIA

See full review »

Jan 07, 2008

I’ve made this cake several times during the past holiday season because it was such a big hit with family and friends. This is a great recipe. Each time, after the first, I changed the recipe a little just to see how it would turn out. I used a little more fruit and nuts and a little less flour because the recipe is very forgiving. I also drizzled the cakes with orange liqueur. Each cake was fabulous and the cake just gets better after it ages a couple of days. Thank you so much for this excellent recipe.

—Elaine D

See full review »

Dec 27, 2004

mmmmmmm, this fruitcake is absolutely marvelous! i followed the directions as written, using slightly rounded but equal proportions of the 5 spice blend (i didn't have "mixed spice" in my cupboard). for the dried mixed fruit elements i used 1/2 cup dark raisins, 1/2 cup apricots & 1 cup michigan cherries. the smells are so wonderful during the cooking/baking process! i made this on 12/22/04 & adore how the flavors come together as this fruitcake ages. thank you for sharing your mom's recipe with us, mark!!

—LESLIE30

See full review »

Dec 20, 2003

Made this with nursery children, very simple to make, (in two stages to allow adult to boil and cool first stage.) Great results twice, so nice head teacher decided to give all parents some to take home, great reception from parents, this cake will be come an annual event, thanks Mark. Dorothy, in Scotland

—DOROTHY OSTACCHINI

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Boiled Fruitcake

Apricot Fruitcake

Apricot Fruitcake

Christmas Fruitcake

Mom's Fruitcake

Easy Light Fruitcake

Eggless Fruitcake

Grandmother's Boiled Raisin Cake

Light Fruitcake

Boiled Chocolate Delight Cake

ADVERTISE WITH US

Nutrition

Calories
558 kcal
28%

Carbohydrates
92.1 g
30%

Cholesterol
81 mg
27%

Fat
19.6 g
30%

Fiber
1.5 g
6%

Protein
7.2 g
14%

Sodium
625 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Boiled Fruitcake

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 558
Calories from Fat: 176

% Daily Value *
Total Fat 19.6g 30 %
Saturated Fat 9.8g 49 %
Cholesterol 81mg 27 %
Sodium 625mg 25 %
Potassium 378mg 11 %
Total Carbohydrates 92.1g 30 %
** Dietary Fiber 1.5g 6 %
Protein 7.2g 14 %
** Sugars 39.8g
Vitamin A 26 %
Vitamin C 2 %
Calcium 21 %
Iron 32 %
** Thiamin 26 %
** Niacin 31 %
** Vitamin B6 8 %
** Magnesium 12 %
** Folate 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.