This cake is the kind of bake that makes you feel like you’ve done something quietly impressive — without needing a stand mixer, piping bag, or seven types of flour. The Hairy Bikers Boiled Fruit Cake isn’t posh or fussy, but it’s full of that old-school British comfort I’ve grown up loving. Think soft fruit, rich spice, and just enough sticky sweetness to feel indulgent — like your nan wrapped you in a blanket and handed you a cup of tea.
I first made this cake on a cold November afternoon when the cupboards looked bare but I needed something baked. You boil the fruit, melt in the butter, and it starts to smell like the inside of a Christmas hamper. It’s one of those recipes where the effort is low, but the payoff is proper bakery-window stuff. Bonus? It keeps beautifully. If you can resist it, that is.
Why You’ll Love It
- Moist for days — literally. It gets better with age (if you can wait).
- No creaming or faffing — just boil, mix, and bake.
- Packed with fruit and spice — every bite is a little Christmas party.
- Freezes like a dream, so make two if you’ve got the time.
- Perfect for tea with a smidge of butter or cream cheese.
- Great for gifting — just wrap in foil and tie with string. Boom.
Ingredients
- 1½ cups white sugar
- 12 oz candied mixed fruit
- 1 cup milk
- ¾ cup butter
- 5 oz glace cherries, roughly chopped
- 2 oz candied citrus peel
- 2 oz chopped walnuts
- 1 tsp ground allspice
- ½ tsp baking soda
- 12 oz self-rising flour, sifted
- 2 large eggs
How to Make It
Start with the fruit boil-up:
Toss the sugar, milk, butter, chopped cherries, peel, walnuts, allspice, and baking soda into a medium saucepan. Bring it to a gentle boil — not a raging one — and let it bubble for about 5 minutes. It’ll smell festive. Let it cool a bit before moving on.
Prep your pan:
Line an 8-inch deep cake tin with parchment. You can wrap the outside with brown paper or newspaper if you’re nervous about burning — the old-school trick works.
Mix in the good stuff:
Once the boiled mixture has cooled slightly, stir in the flour and eggs. Go gently — you don’t need to overwork it. Just fold until it’s smooth-ish and everything looks evenly combined.
Into the tin:
Pour the batter into your prepared tin. It’s a thick mix, so spread it out evenly. Tap it once or twice on the counter to settle it.
Bake in two parts:
Start with 40 minutes at 160°C (325°F), then reduce the heat to 150°C (300°F) and bake for another 1.5 hours. Don’t panic if the top darkens — that’s flavour. Cover loosely with foil if it looks too brown early on.
Cool it right:
Let the cake sit in its tin for 5 minutes, then turn it out onto a rack. Flip it right-side up to cool completely. Resist slicing into it too soon — it needs a little rest to firm up.
Common Mistakes and How to Dodge Them
Why did my fruit sink?
If your fruit’s chopped too big or not stirred in evenly, it might sink. Give the batter a good mix just before pouring it in.
My cake’s dry — what happened?
Probably overbaked. Use foil to cover it partway through and check with a skewer at the end — it should come out clean, not bone dry.
It collapsed in the middle. Help?
Could be too much liquid or opening the oven early. Trust the process and no peeking before the first hour.
Eggs scrambled when added?
You didn’t wait for the fruit mix to cool enough — it happens! Give it 15–20 mins next time.
Storage and Reheating
Room temp: Wrap tightly in foil or store in an airtight tin — good for a week (and even tastier on day 3).
Fridge: It’ll keep for 2 weeks easily, especially if you like it chilled and firm.
Freezer: Wrap in double foil and freeze for up to 6 months. Defrost at room temp overnight.
Reheat: Slice and warm gently in the microwave for 15–20 seconds, or wrap in foil and reheat in the oven at 150°C for 10 mins. Lovely with a bit of custard or whipped cream.
Frequently Asked Questions
Can I swap the nuts or fruits?
Absolutely. Try pecans instead of walnuts or throw in some dried apricots. Just keep the weight about the same.
Is it really boiled? Why?
Yep — boiling the fruit with butter and sugar helps everything get plump and sticky before baking. It’s magic.
How do I know it’s done?
Skewer test is your friend. If it comes out clean (a few moist crumbs is fine), it’s ready.
Can I make it ahead of time?
Yes! It gets better with a couple of days’ rest. Wrap it tight and let the flavours mingle.
Nutrition Facts (Per Serving)
- Calories: 372
- Fat: 14.7g
- Saturated Fat: 7g
- Carbohydrates: 59.4g
- Sugar: 39.6g
- Protein: 4.2g
- Cholesterol: 75mg
- Sodium: 68mg
More Hairy Bikers Recipe:
Hairy Bikers Boiled Fruit Cake
Description
Rich, moist, and deeply nostalgic — this boiled fruit cake packs warm spice, sweet fruit, and buttery goodness into every bite.
Ingredients
Instructions
- Preheat oven to 160°C (325°F). Line an 8-inch cake tin.
- Boil sugar, milk, butter, fruits, peel, walnuts, spice, and baking soda for 5 mins. Cool slightly.
- Stir in flour and eggs. Mix until combined.
- Pour into tin and bake for 40 mins. Reduce to 150°C (300°F) and bake 1.5 hours more.
- Cool in tin 5 mins, then turn out and cool completely.
- Store wrapped in foil — even better after a few days.
Notes
- Let the boiled mixture cool or you’ll scramble your eggs.
- Use room-temp eggs for better mixing.
- Wrap the outside of the tin in paper to avoid over-browning.
- Store for up to 6 months if wrapped tightly — perfect for gifting!