Boiled Christmas Fruit Cake

Make this Boiled Christmas Fruit Cake packed with dried fruits, warm spices, sherry & brandy for a moist, festive holiday cake everyone will love!

Prep Time 20

Cook Time 1

Total Time 1 20

Servings serves

Calories 291kcal

6 cups 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 all-purpose flour, scoop & leveled
2 tsp baking powder
1 Tbsp brandy

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!

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.