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Simple Christmas Fruit Cake (Boiled)

As the holiday season unfolds, one of my favorite baking traditions is to make a boiled Simple Christmas Fruit Cake Recipe! It’s a delicious medley of dried fruits and warm spices infused with the sweet notes of sherry and brandy that encapsulates the true spirit of Christmas in every slice.

Baked fruit cake with red festive ribbon wrap around the base sitting on platter.

Simple Christmas Fruit Cake

A simple Christmas fruit cake, brimming with a generous 1kg mix of dried fruits, is boiled and and steeped in the rich, deep flavors of light brown sugar, all spice, cinnamon, and a hint of clove.

The magic begins with these ingredients, creating a base that’s both flavorful and aromatic. The addition of butter adds richness, ensuring each bite melts in your mouth.

This quick and easy fruit cake recipe weaves in sweet sherry and brandy. These liquors not only enhance the cake’s flavor but also tenderize the fruits.

What is a boiled fruit cake?

A boiled fruit cake is a type of cake where the dried fruits, sugar, butter, spices and water are boiled together. After it’s cooled, the remaining ingredients are mixed through and then baked. This process makes the fruits plump and moist, giving the cake a dense and rich texture.

Ingredient Notes & Substitutions

A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.

  • Mixed Dried Fruit: Typically a combination of various dried fruits such as raisins, sultanas, currants, dried apricots, dried cherries, dried cranberries, and sometimes candied citrus peel. When used for holiday baking, it might also be referred to as “fruitcake mix” or “holiday fruit mix.”
  • Sweet Sherry: Such as Cream Sherry or Cream Apera, not sherry cooking wine or sherry vinegar. For a non-alcoholic alternative, use fruit juices such as store-bought bottled grape juice, apple juice, or orange juice.

How to Make Simple Boiled Fruit Cake (with photos)

A full and detailed recipe card is at the bottom of this post.

Boil Ingredients: In a large pot, add dried fruit, butter, sugar, cinnamon, all spice, clove and water. Place the pot over a low-medium heat and stir with a wooden spoon until the butter melts completely. Increase to a high heat, bring to a boil, and cook for 3 minutes, stirring constantly.

Cool Mixture: Remove from the heat and let it cool for about 1 hour until it’s only slightly warm to the touch, this is to avoid the eggs from curdling next. Preheat the oven to 356ºF (180ºC) fan-forced and grease/line your springform tin.

Add Remaining Ingredients to Fruit: Mix in sherry and whisked eggs into the cooled fruit mixture with a wooden spoon. Sift over flour and baking powder, and mix well until a thick batter forms, do not over-mix. Spoon batter into the greased tin and smooth out the top.

Bake Cake: Bake for 45-55 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should spring back when lightly pressed. Remove from the oven. 

Add Brandy & Cool: Straight out of the oven and still in the tin, pour over the brandy and spread it out evenly with a pastry brush. Cover the top of the tin with foil and let the cake cool completely in the tin. Remove, slice and serve!

Making the fruit cake in a large pot and baking it in a greased springform tin.

Expert Tips

  • Choose Quality Dried Fruits: Opt for high-quality, varied dried fruits for the best flavor.
  • Test for Doneness: Use a skewer or toothpick to test the cake. It should come out clean or with a few crumbs but no wet batter. When you lightly press the top, it should also spring back. Overbaking will cause it to dry out.

What fruits are used in a boiled fruit cake?

Common fruits include raisins, currants, sultanas, chopped dates, prunes, and candied citrus peel. You can choose a combination based on personal preference.

Can I make a boiled fruit cake alcohol-free?

Yes, you can replace alcohol with fruit juices like orange or apple juice for a non-alcoholic version. Keep in mind the sherry and brandy does allow the cake to last longer as they act as a preservative.

Why is my boiled fruit cake dry?

Overbaking or not enough boiling liquid can cause dryness. Ensure accurate measurements and follow the baking time recommended in the recipe below.

One slice of boiled fruit cake on plate.

Storage Instructions

Store: Cooled fruit cake in an airtight container, at room temperature for 2 weeks and in the refrigerator for 1 month.

Freeze: Wrap the cooled fruit cake in a layer of plastic wrap and a layer of foil. Store in a freezer-safe container or bag and freeze for up to 6 months. To thaw, leave it in the refrigerator overnight and then bring to room temperature before serving.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Simple christmas fruit cake on white platter.

Simple Christmas Fruit Cake (Boiled)

Samantha Pickthall
This Simple Christmas Fruit Cake is a delicious medley of dried fruits and warm spices infused with the sweet notes of sherry and brandy that encapsulates the true spirit of Christmas in every slice!
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Cake, Dessert
Cuisine Australian
Servings 12 serves
Calories 291 kcal

Ingredients
 
 

  • 6 cups (1kg/35.3 oz.) dried mixed fruit
  • 150 g salted butter
  • 3/4 cup packed light brown sugar, how to pack
  • 1 tsp ground cinnamon
  • 1 tsp all spice
  • 1/2 tsp ground clove
  • 1/2 cup water
  • 1/2 cup sweet sherry (such as Cream Sherry or Cream Apera, not sherry cooking wine or sherry vinegar
  • 2 large eggs, lightly whisked
  • 2 cups (300g/10.6 oz.) all-purpose flour, scoop & leveled
  • 2 tsp baking powder
  • 1 Tbsp brandy

Instructions
 

Prepare Fruit Mixture

  • Combine Ingredients: In a large pot, add dried fruit, butter, sugar, cinnamon, all spice, clove and water.
  • Melt Butter: Place pot over a low-medium heat and stir with a wooden spoon until the butter melts completely. Do not allow it to boil on this step.
  • Boil Fruit: Once butter has melted, increase to a high heat, bring to a boil, and cook for 3 minutes, stirring constantly.
  • Cool Mixture: Remove from the heat and let it cool for about 1 hour until it’s only slightly warm to the touch, this is to avoid the eggs from curdling next.

Prep & Bake

  • Preheat Oven: Preheat the oven to 356ºF (180ºC) fan-forced. Grease and flour the sides of a 22cm (9-inch) round springform cake tin and line just the base with parchment paper. Set aside.
  • Add Liquids to Fruit: Mix in sherry and whisked eggs into the cooled fruit mixture with a wooden spoon.
  • Combine Dry Ingredients: Sift over flour and baking powder, and mix well until a thick batter forms, do not over-mix.
  • Fill Tin: Spoon batter into the greased tin and smooth out the top.
  • Bake Cake: Bake for 45-55 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should spring back when lightly pressed. Remove from the oven.
  • Add Brandy: Straight out of the oven and still in the tin, pour over the brandy and spread it out evenly with a pastry brush.

Cool & Store

  • Cool in Tin: Cover the top of the tin with foil and let the cake cool completely in the tin.
  • Serve or Store: Remove from the tin and serve, or store in an airtight container. Enjoy!

Notes

  • Store: Cooled fruit cake in an airtight container, at room temperature for 2 weeks and in the refrigerator for 1 month.
 
  • Freeze: Wrap the cooled fruit cake in a layer of plastic wrap and a layer of foil. Store in a freezer-safe container or bag and freeze for up to 6 months. To thaw, leave it in the refrigerator overnight and then bring to room temperature before serving.

Nutrition

Calories: 291kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 54mgSodium: 99mgPotassium: 267mgFiber: 3gSugar: 23gVitamin A: 356IUVitamin C: 0.3mgCalcium: 87mgIron: 2mg
Keyword fruit cake
Tried this recipe? Let us know how it was!

First published in June 2021, this recipe was updated in January 2024 to include new step-by-step images, expert recommendations, storage guidelines and more.

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