You need a Fruitcake in a jiffy? Or you have no time to soak fruits for the Fruitcake? Don’t worry, try this RECIPE for Boiled Fruitcake. No soaking of fruits are required and it’s an easy recipe. These are non-alcoholic cakes that even young children can enjoy.

Recipe by Mama Ding

Total Time | 3 hr 5 mins

Prep Time | 20 mins + 2 hr cooling time

Cook Time | 45 mins

Servings : Two 20 cm/8 inch square cakes

Ingredients

700 g (4 cup) ready-made fruitmix
1 can 454g (16 oz) pineapple, chopped into small pieces
120 ml (1/2 cup) pineapple juice (from the can above)
120 ml (1/2 cup) hot water
120 g (1 cup) chopped nuts, walnuts/pecans/almonds (optional)
1 tsp mixed spice
236 g (8 oz) butter, softened
pinch of salt
200 g (1 cup) dark brown sugar
3 large eggs
360 g (3 cup) plain flour
1 and 1/2 tsp baking powder
1 tsp baking soda
For the topping (optional)~
red cherries, halved or quartered
green cherries, halved or quartered
whole or sliced pecans/walnuts/almonds

Method

01 Place fruit mix, pineapples, pineapple juice, hot water, nuts (if using), butter, sugar, salt and mixed spice in a large pot. Bring to the boil and boil for 10 mins.

Remove from heat and set aside to cool for 2 hrs.

02 Preheat oven to 180 C/350 F. Lightly grease or line two (20 cm/8 inch) baking pans.

Sift the flour, baking powder and baking soda together. Set aside.

03 When the fruit mixture has cooled for 2 hrs, add all the eggs into the boiled fruit mixture. Stir with a spatula to mix well.

04 Fold in the sifted flour, baking powder and baking soda in 3 batches. Mix gently to combine.

05 Pour the cake mixture into a greased or lined baking pan.

Bake in the preheated oven at 180 C for 45 mins or until an inserted skewer comes out clean.

06 Remove from oven and cool on a wire rack. Remove from baking pan once completely cooled.

Cut when completely cooled. Serve with your favorite beverage.

The cake will taste better if rested for a day. Cut with a serrated knife.

Notes

Store the cooled cakes in a covered container. These cakes keep for up to 3 days at room temperature, up to 2 weeks in the refrigerator and up to 3 months if frozen. Thaw overnight in the refrigerator overnight if stored frozen. Warm up in the microwave (high for 30 seconds) or oven (180 C/350 F for 10 mins) before consumption.

You replace I cup (175 g) fruitmix with 1 cup (175 g) mixed peel.

You can use 2 cups self-raising flour and 1 cup plain flour but omit the baking powder.

If you choose to make the cakes alcoholic, brush them with 2 - 3 tbsp rum/brandy/sherry once they are out from the oven. Remove from the baking pan when completely cooled then wrap in 2 layers of parchment paper and 2 layers of aluminium foil.

To store alcoholic cakes, place wrapped cakes in covered containers and place in the refrigerator. Feed the cakes (unwrap and brush all over with 2 - 3 tbsp alcohol) once a week for up to a month. Wrap securely after feeding and keep in the refrigerator.

Alcoholic cakes will last up to 6 months in the refrigerator and up to a year if frozen.