Boiled Christmas Fruit Cake
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Celebrate the holiday season with this Boiled Christmas Fruit Cake, bursting with dried fruits, aromatic spices, and enriched with sherry and brandy. Moist, rich, and full of festive flavour, this traditional fruit cake is perfect for gifting or holiday feasts.
Keeping Grandma’s Boiled Fruit Cake Tradition Alive.
This is the boiled Christmas fruit cake I grew up with — the one that always filled Grandma’s kitchen with warm, festive aromas and had everyone asking for a slice.
Boiled Fruits – soft, plump, and full of traditional holiday flavour
Warm Spices – cinnamon, allspice, and clove, just like Grandma made them
Brushed with Alcohol – sherry and brandy for that classic, rich depth
Dense & Classic – a family favourite that’s stood the test of time
How to make boiled fruit cake
Step 1: In a large pot, add dried fruit, butter, sugar, cinnamon, all spice, clove and water. Place pot over a low-medium heat and stir with a wooden spoon until the butter melts completely. Bring to a boil, and cook for 3 minutes, stirring constantly. Let it cool for 1 hour.
Step 2: Mix in sherry and whisked eggs into the cooled fruit mixture. Add flour and baking powder, and mix well until a thick batter forms.
Step 3: Spoon batter into the greased tin and smooth out the top. Bake for 45-55 minutes.
Step 4: 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.
Boiled fruit cake video
Boiled Christmas Fruit Cake
Ingredients
Method
- 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.
- 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 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!
Nutrition
Video
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.
Tried this recipe?
Let us know how it was!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.