Boiled Fruitcake

Boiled Fruitcake


"This recipe produces a really moist fruit cake it was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 587 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 99.4g
  • 32%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 621 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  1. Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
  2. Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
  3. Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
  4. Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.



A very good fruitcake. What I really like is that you make it in one pot that you cook and mix in. I used lt. brown sugar and added chopped dates and white raisins to the standard candied fruit...

The first time i made this i followed it to a "T" and although wrapped and kept in a sealed box it went dry. The second time i made it, i soaked the fruit in brandy over night and substituted br...

Just the best tastiest and moist fruit cake I have ever made .highly recomend this one! I am not a great cook but thisis so easy.I used chinese 5 spices and soaked the fruit for 4 days in sher...

Family members who hate fruitcake couldn't get enough when I made this recipe! I didn't use candied citron; dried cranberries, cherries, dates, and crystallized finely chopped ginger instead. ...

Cake is simple to make. baked 2 smaller cakes & it took an hour in total to bake. Made it early for Christmas. Cut one to taste. really yummy & rich colour & light caramel taste (prob due to usi...

Bad for you, but oh so good. I don't think I could actually serve it out fast enough and almost everyone went back for seconds.