Nan's Boiled Fruit Cake
Member recipe

Nan's Boiled Fruit Cake

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(14 ratings)

Member recipe by

Cooking time

30 minutes cooling


Serves 8

A Very Moist Fruit Cake - passed down from my nan

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


    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.

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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
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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
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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


earlybird27's picture

I've just tried making this for the first time - it's completely different to the recipe that my mum uses, but I thought I'd try it anyway...I noticed that there's no instruction to put in the bicarbonate of soda...this needs to go in when you take the mixture off the heat.

Intrigued to see how it turns out :)

gannets's picture

Made this when I had family visit, what a success!
I added some chopped apricots and dried pineapple to the fruit mix. It was delicious and lovely and moist!

hannaj's picture

I want to make this as a 10" round. What quantities do I use?

paulboyowhite's picture

This is a cake my mams made since I was a child and I have made myself on occasion over the years.I have lost my written down version so this page is a great help .A fantastic cake recipe for the IMO only way to make a fruit cake .

sweetpea0902's picture
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Lovely taste cake but definitely very crumbly and difficult to slice. I used butter and wonder if this made it too rich, margarine might have worked better or half of butter and marg. lovely flavour. Will try again

aine1947's picture

Made this cake quite a few times,lovely moist cake.Will tell my friend to use recipe

margiemm's picture

Added some chopped dried apricots with the dried fruit and chopped pecans with the flour, sprinkled a tablespoon of brown sugar and slivered almonds on top before baking, delicious. Will make again trying other dried fruits.

margiemm's picture

just made this cake ...its half gone befor its even had a chance to go cold. Absolutely delicious and really easy to make

tilly2005's picture

I thought this cake was lovely and moist. I didn't have any cherries, nuts or mixed spice. I replaced the cherries with mixed peel and baked it in a 7 inch hexactgonal tin. I used brown muscavado sugar too. I basically used the ingrdients I had in my cupboard but they worked well! I froze half of the cake and in my opion the frozen half tasted better (when defrosed.) I sprinkled with demerera sugar before baking to give a little crunch on top. I will keep this recipe and definitely use it again. I will try the cherry and nut version next time. Just to mention - I didn't wait for the cooked fruit to cool before adding to the flour mixture but I think it helped it cook quicker!

jes1987's picture

First time I have made this cake and it was perfect!!!!! The only thing I might change next time is to add more fruit! now just to tackle the icing now!!

cathysmi's picture

I put mine on 160 C and it cooks in just over one hour. In my oven it would be a burned brick if left for a lot longer!

cathysmi's picture

I put mine on 160 C and it cooks in just over one hour. In my oven it would be a burned brick if left for a lot longer!