Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
healthy baking
candy recipes
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
biscotti recipes
healthy baking
pudding recipes
comfort foods
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
valentine's baking
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

Easy Fruit Cake Recipe & Video

Printer Friendly Page

The British Fruit Cake is traditionally served during the Christmas season. It is full of dried fruits and nuts, laced with alcohol over several weeks, and often covered with marzipan and royal icing. The problem is that it's both expensive to make and it needs time to age. Luckily, there is a much simpler version of this cake for the last minute baker, and I call it an Easy Fruit Cake. You may know it as a Boiled Fruit Cake, a War Cake, and/or a Bachelor's Cake. I love a lot of things about this cake. I love that it still uses all the necessary fruit cake ingredients, like candied fruits, dried fruits and spices. I love that the batter is so easy to make and you don't need to pull out your stand mixer. And most importantly, I love its flavor and that it can be eaten almost right away. This is one cake that is so good that it begs to be made all year, not just during the Christmas season.

 

This Easy Fruit Cake does not contain alcohol and yet its' texture is still wonderfully moist. Now, the reason it's often called a "Boiled" Fruit Cake, is because the brown sugar, water, butter, spices, and raisins are, in fact, "boiled". Once this boiled mixture has been left to cool to lukewarm, all that's left is to fold in the rest of the ingredents. And that's it. Then just pour the batter into your pan and bake. Now, if possible, do try to resist eating this cake right away. Although it doesn't need weeks to age, it does benefit from being stored, at least a day or two. 

A few things about this recipe are worth mentioning. I have used just raisins (I like to use a combination of dark and golden), but you can use a combination of raisins, dried cranberries, and dried cherries. Spices can also be adjusted to your taste, adding more or less of each. Finally, if you are an avid fan of fruit cakes and want to make them year round, it might be a good idea to pick up extra candied fruit during the holiday season as it can be difficult to find during the rest of the year. 

Related Recipes You May Like

Fruit Cake

Buttermilk Fruit Cake

Fruit & Nut Bars

Dried Fruit & Nut Loaf

Raisin Shortbreads

Fruit & Nut Balls (Sugarplums)

Easy Fruit Cake: Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Preheat your oven to 350 degrees F (180 degrees C). (Note: if using a dark colored pan reduce the oven temperature to 325 degrees F (160 degrees C).)

In a large saucepan, over medium heat, bring to a boil the sugar, water, butter, spices, and raisins. Boil for five minutes, then remove from heat, and let cool till lukewarm. Stir into this mixture the lightly beaten eggs, flour, baking soda, vanilla extract and candied fruit. Pour into your prepared pan and bake for 50 - 65 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack. Cover and store, if possible, for a few days before serving. This fruit cake can be frozen.

Makes one loaf.

View comments on this recipe on YouTube

Easy Fruit Cake:

1 cup (210 grams) firmly packed light brown sugar

1 cup (240 ml) water

1/4 cup (55 grams) butter, diced

1 teaspoon (2 grams) ground cinnamon

1/2 teaspoon (1 gram) ground cloves

1 teaspoon (2 grams) ground ginger

1/2 teaspoon salt

2 cups (300 grams) seedless raisins

2 large eggs, lightly beaten

1 1/2 cups (195 grams) all-purpose flour

1 teaspoon (5 grams) baking soda

1 teaspoon pure vanilla extract

1 cup (150 grams) candied and chopped mixed peel

 
 
     
 

 

 

New Videos

   
 

     

Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. CrĂªpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC