Boiled Fruitcake

Boiled Fruitcake


"This recipe produces a really moist fruitcake. 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. If mixed spice is unavailable, substitute with a pinch each of cinnamon, coriander, cloves, nutmeg, and ginger."
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2 h 40 m servings 558 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 92.1g
  • 30%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

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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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (160 degrees C). Line one 8x3 inch round cake tin with parchment paper.
  2. In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice, and baking soda. Bring to a boil, and simmer for 5 minutes. Let the mixture cool to room temperature.
  3. Stir in flour and eggs. Pour 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 to cool in the tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool completely. Cake can be stored for up to 6 months wrapped in foil and in an airtight tin.



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% m...

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 apricot...

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

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 p...

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...

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 ...

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 cupboa...

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 t...

Tried this recipe and the results were heavenly. Great tasting and moist as ever. I use this recipe everytime I cook a fruit cake. Excellent recipe.