Imagine a cake so rich with history, so bursting with flavor, that one bite transports you back to cozy afternoons in your grandmother's warm kitchen. Nan's Boiled Fruit Cake is not just a dessert; it's a nostalgic journey through British culinary tradition, where simple ingredients transform into a moist, deeply satisfying treat that promises to become your new family favorite. Get ready to unlock a recipe that has been lovingly passed down through generations, bringing comfort and sweet memories with every slice!
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: British
Serves: 10 servings
Ingredients
- 2 cups mixed dried fruits (e.g., raisins, currants)
- 1 cup water
- 1 cup brown sugar
- 1/2 cup butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon mixed spice
- 2 eggs
- 1/2 cup chopped nuts (optional)
Instructions
- Prepare a large saucepan and combine dried fruits, water, brown sugar, and butter. Place over medium heat and bring to a gentle boil, stirring occasionally.
- Allow the fruit mixture to simmer for 10-15 minutes until the fruits are plump and the liquid has slightly reduced. Remove from heat and let cool for approximately 20-25 minutes until the mixture reaches room temperature.
- Preheat the oven to 325°F (165°C). Grease and line a 9-inch round cake tin with parchment paper, ensuring sides are also covered.
- Sift together all-purpose flour, baking powder, and mixed spice in a large mixing bowl to ensure even distribution of dry ingredients.
- Beat eggs in a separate small bowl, then add them to the cooled fruit mixture, stirring thoroughly to combine.
- Gradually fold the flour mixture into the fruit mixture, stirring gently until a smooth, consistent batter forms. If using, fold in chopped nuts at this stage.
- Transfer the batter into the prepared cake tin, smoothing the top with a spatula to ensure an even surface.
- Place the cake in the preheated oven and bake for approximately 1 hour and 30 minutes. Check doneness by inserting a skewer into the center - it should come out clean.
- Remove cake from oven and let cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
- Once cooled, wrap in parchment paper and store in an airtight container. The cake's flavor improves over 1-2 days.
Tips
- • For the most intense flavor, use a mix of high-quality dried fruits like golden raisins, currants, and sultanas. • Make sure to let the fruit mixture cool completely before adding eggs to prevent scrambling. • Don't overmix the batter - gentle folding ensures a tender cake texture. • Use room temperature eggs for better incorporation into the mixture. • Test cake doneness with a wooden skewer - it should come out clean and dry. • Allow the cake to rest for 1-2 days before serving to enhance its deep, complex flavors. • Store in an airtight container to maintain moisture and freshness. • For extra richness, you can soak dried fruits in rum or brandy overnight before cooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 5g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 55mg
