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Victorian Boiled Fruit Cake Recipe

This boiled fruit cake is rich, moist, and wonderfully nostalgic. I love how it delivers deep flavor without long soaking or complicated steps. It’s my go-to comfort bake for holidays, tea time, or quiet evenings.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 People
Course: Afternoon Tea, Dessert, Holiday Dessert
Cuisine: British, English, Victorian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g Mixed dried fruit Sultana-heavy mix works best
  • 125 g Unsalted butter Cut into cubes
  • 1 cup Dark brown sugar Adds richness
  • 1 cup Water or orange juice Non-alcoholic option
  • 2 tbsp Brandy or rum Optional
  • 1 tsp Baking soda Keeps cake tender
  • 1 tsp Mixed spice Warm flavor
  • ½ tsp Ground cinnamon Optional
  • 1 Orange zest Fresh flavor
  • 1 Lemon zest Balances sweetness
  • 2 Eggs Room temperature
  • 1 cup All-purpose flour Structure
  • 1 cup Self-rising flour Gentle lift
  • 1 pinch Salt Enhances flavor

Equipment

  • 1 Heavy-bottom saucepan For boiling the fruit evenly
  • 1 Wooden spoon Gentle mixing
  • 1 Round cake pan (8-inch) Standard depth
  • 1 Parchment Paper For lining the pan
  • ____ Aluminum foil or newspaper Protects cake sides while baking
  • 1 Cooling rack For even cooling

Method
 

Step 1
  1. I add the dried fruit, butter, brown sugar, and water or juice to a large saucepan. If I’m making the festive version, I add the brandy or rum here too.
    Victorian Boiled Fruit Cake Recipe
Step 2
  1. I place the pan over medium heat and stir gently until the butter melts and the sugar dissolves. I bring everything to a boil, then simmer for 5–10 minutes until the fruit plumps up.
    Victorian Boiled Fruit Cake Recipe
Step 3
  1. I remove the pan from the heat and let the mixture cool until just warm. I don’t rush this step because hot mixture can scramble the eggs.
    VictVictorian Boiled Fruit Cake Recipeorian Boiled Fruit Cake Recipe
Step 4
  1. While it cools, I preheat the oven to 325°F and grease and line my cake pan with parchment paper.
    Victorian Boiled Fruit Cake Recipe
Step 5
  1. I stir in the eggs one at a time, then add the orange and lemon zest. I sift both flours, salt, and spices together and gently fold them in until just combined.
    Victorian Boiled Fruit Cake Recipe
Step 6
  1. I pour the thick batter into the prepared pan, level the top, and wrap the outside of the pan with foil or newspaper to protect the sides.
    Victorian Boiled Fruit Cake Recipe
Step 7
  1. I bake the cake for about 1½ hours, covering loosely with foil if the top browns too quickly. The cake is done when a skewer comes out clean.
    Victorian Boiled Fruit Cake Recipe
Step 8
  1. I let the cake rest in the pan for 10–15 minutes, then transfer it to a cooling rack and allow it to cool completely before slicing.
    Victorian Boiled Fruit Cake Recipe

Notes

I find this cake tastes even better the next day. I usually store it wrapped in parchment paper and foil in an airtight container, where it keeps beautifully for weeks. It also freezes very well if wrapped tightly.