Nan's Boiled Fruit Cake
Member recipe

Nan's Boiled Fruit Cake

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(21 ratings)

Member recipe by

Servings

Serves 8

A Very Moist Fruit Cake - passed down from my nan

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Ingredients

  • BOILED FRUIT MIXTURE
  • 4 oz Brown Sugar
  • 8 oz margarine or butter
  • 1lb mixed fruit
  • 2 tsp mixed spice
  • 1/2 Pint Milk
  • FOR THE CAKE MIXTURE
  • 4 oz Glace Cherries
  • 2 eggs beaten
  • 2 oz chopped walnuts
  • 12 oz Self Raising Flour
  • 1 tsp bicarbonate of soda

Method

    1. Place all the ingredients for the fruit mix in a large saucepan bring to the boil and allow to cool for about 30 minutes
    2. Preheat oven to 160C / Gas 3
    3. Add the cherries and nuts stir through
    4. then add eggs and mix well, add the flour and fold through the mix.
    5. Place the mixture in a greased and floured 8' - deep cake tin. Tie some greaseproof paper around the outside of the tin so that the paper comes over the edges of the tin or optionally place over the top about half way through baking. Bake for 2 hours but check after 1.5 hours , check to see if cooked throughly with a skewer. If not bake a little further until the skewer comes out clean from the cake. Allow to cool and either decorate with marzipan and royal icing, or dried apricots and cherries and glaze with melted apricot jam or plain is very nice too.

Comments, questions and tips

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Comments (60)

eyes's picture

been making this cake for awhile now and everyone loves it as am now making once a week, also they all want this cake instead of a christmas cake.

Banwaitr's picture

Hi everyone. Please help. I am making mini Christmas cakes in the silver wood mini 16 round tins and need to know if this recipe will work. The other day I made a different recipe and wasted loads of ingredients and a bottle of brandy and they looked awful. Please help. Any advice would be appreciated. Xx

van1968's picture

Made this today without the nuts - lovely and moist. As others have commented, it only took 1 hour 10 mins at gas 3 middle shelf. People who say it crumbles may be overcooking. Check after 1 hour and then every 10 mins should solve the problem.

mshioda36@gmail.com's picture

It says on the method that it takes 2 hours

bluebird555's picture

Made this in 5 mini cake tins to make small cakes for people living alone. Baked at Fan 140 for 45 mins. I had to try one of course to see if it had turned out ok - delicious!

Siobhan810's picture

Can anyone help , made this cake two days ago, tastes beautiful, but crumbles , crumbles. I used butter would margarine have been better. Any ideas

honey52's picture
5

This recipe is so so easy to do.Everybody loves it.Make it every week now.

joannekenny50@gmail.com's picture
5

This cake is wonderful light but rich as well thank you nan x

djwinkles's picture
5

I have made this recipe today exactly as described in the ingredients. I did split into 2 x 2lb loaf tins and have left my tips on the "Tips" tab above. They look great but as I have baked for our local hospice for their support cafe tomorrow, I will never truly know how they will taste as I don't do test ones first. I am counting on all the other comments that say it is moist and delicious to get me through!

djwinkles's picture
5

I have made this recipe today exactly as described in the ingredients. I did split into 2 x 2lb loaf tins and have left my tips on the "Tips" tab above. They look great but as I have baked for our local hospice for their support cafe tomorrow, I will never truly know how they will taste as I don't do test ones first. I am counting on all the other comments that say it is moist and delicious to get me through!

poldweia's picture
5

Very nice cake. Easy to make and tasty.

kilmory's picture
5

Many thanks to Ian and his Nan. This was so easy to make and it turned out beautifully, very moist and the fruit well-distributed. I cooked it at 160C in a conventional oven for 65 minutes in the size of tin suggested.

beautifuleating22's picture

I often make boil in the pan fruit cakem but often it is a bit dry. This was the best I have ever made only took about 1hour 10 mins to cook tasted fantastic.. thanks will definately use this recipe from now on.

nannysquirrel's picture

Copied this recipe word for word and the cake was perfect. Always wanted to recreate my mums fruit cake and this is so easy to make and it tastes so scrummy.

alm05ers's picture
5

I made this cake today for a birthday cake after having a failed attempt at another boiled fruit cake recipe which turned out really dry. However, this recipe is AMAZING. The cake is really yummy and moist. It holds its shape and cuts well. I cooked mine on 150degrees in a fan assisted over for1 hour and 10 minutes and it came out perfect. I split my mixture into two loaf tins. when I make this recipe again I will put more mixed spice in but apart from that 5****

anita-in-crete's picture

This cake turned out lovely. I didn't have a problem with it being crumbly at all, it cut beautifully. I substituted the walnuts with almonds, but apart from that I made it just as the recipe.
Will definitely make this again...and again!

katerlina's picture
4

Have been searching for a quick and easy fruit cake recipe for an age, and this one totally did the trick. It came out crumbly, but then I'm pretty sure I cooked it a bit too long, for safety having had previous uncooked fruit cake disasters. I also left out the walnuts, but substituted with chopped hazelnuts, since I have two under 5's and walnuts have put them off cakes before. I added spice too, for personal taste... Both kids had a good slice for breakfast and loved it. I had a bit and have to say, this is the first fruit cake that I have made that I have truly enjoyed. The method is simple and unfussy too... Thanks!

anita-in-crete's picture

Have just read through this recipe, and noted all the wonderful comments, so this is definitely one to try. I am holding a "World's largest Coffee Morning" event for Macmillan nurses on Friday, and thought that this would make a wonderful raffle prize. Think I'll have to make two - hubby will never forgive me for giving away a fruit cake!

kabu65's picture

I've been making a recipe from my Nan but lost it recently and was so pleased to find this as I think it is almost identical! Always turns out lovely and moist but will not cook for as long a it doesn't need it and could be the reason why the other comments mention it being crumbly.

ambermyst's picture

Hi just tried your recipe and it is lovely. I did add extra mixed spice and a handful more fruit. It was moist and cut beautiful.
Thank you, I will be making lots more of them.

Ps I had a little left over so popped it into bun cases and cooked less due to the size. Delicious

Trish

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Questions (3)

Caroline05's picture

Can anybody tell me when do you add the bicarbonate of soda as it doesn't say?
I'm also looking to bake this in a 2lb loaf tin so will it require less cooking time?

scrumptiousbuns's picture

I added it with the flour :)

Pablina's picture

What size tin ? In inches deep and round please

Tips (2)

djwinkles's picture
5

This recipe fits into 2 x 2lb loaf tins
Fan oven 150C - I use an oven thermometer to make sure the temperature is true
Cooking time 1hr but check at 50 mins as mine was done at 52 mins
I put an empty cooking tray on the shelf above to protect the cakes

aliadds's picture

Metric conversion for this recipe
113g sugar
226g margarine
454g mixed fruit
284ml milk
2tsp mixed spice
113g cherries
2 eggs
56g walnuts
340g SR Flour
1tsp bicarbonate of soda