Boiled Christmas Fruit Cake
Ingredients
• 2 cups (250g) all-purpose flour
• 1 cup (200g) brown sugar
• 1 cup (250g) mixed dried fruits (raisins, currants, sultanas, cherries)
• ¾ cup (180ml) vegetable oil or melted butter
• ¾ cup (180ml) water or orange juice
• 3 large eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp mixed spice (or cinnamon + nutmeg + allspice blend)
• ½ tsp ground cloves (optional)
• 1 tsp vanilla extract
• 2 tbsp dark molasses or black treacle (for rich color)
• ¼ tsp salt
• Optional: 2 tbsp rum or brandy (for soaking or brushing)
Instructions
In a medium saucepan, combine dried fruits, brown sugar, oil, water (or juice), molasses, and mixed spice. Bring to a gentle boil over medium heat and simmer for 5–7 minutes, stirring occasionally. Remove from heat and let the mixture cool to room temperature.
Preheat oven to 170°C (340°F) and line a loaf pan with parchment paper.
In a bowl, whisk eggs and vanilla extract. Pour into the cooled fruit mixture and mix well.
In another bowl, combine flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet fruit mixture until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.
While warm, brush with rum or brandy for added moisture and flavor. Wrap tightly once cooled and store for a few days to allow flavors to deepen — just like traditional Christmas cakes.