Boiled Fruit Cake

If you're not a fan of the traditional dense fruit cake, then this one is for you! This cake is more like a coffee cake with all of your favourite fruit added. 

Recipe adapted from 500 Cakes by Susannah Blake.


  1. Add all of the mixed fruit, sugar, tea and butter in a saucepan and bring to a boil. Reduce the heat and simmer for about 20 min, stirring frequently. Remove and allow it to cool for about 20 min.
  2. Preheat the oven to 325 degrees F. Grease an 8” round or 8x8” square cake pan and then line with parchment paper.
  3. In a large bowl, sift the self-rising and almond flours and the mixed spice. Add the cooled fruit mixture and the eggs and mix together quickly.
  4. Spoon the mixture into the prepared cake pan and smooth the top with the spoon. Bake for 30 min.  
  5. Reduce the temperature to 300 degrees F and continue baking for an additional 1 - 1 ¼ hours until a toothpick comes out clean.
  6. Allow the cake to cool in the pan for about 10 min and then transfer to a wire rack to finish cooling. 


  • 2 ¼ cups Dried Mixed Fruit (such as red/green maraschino cherries, mixed peel, currants, lexia raisins, dried cranberries, prunes, apricots, figs, dates, goji berries, dried blueberries or dried cherries)
  • ½ cup Demerara Sugar
  • 2/3 cup Black Tea
  • ½ cup Butter
  • 1 cup Self-Rising Flour
  • ½ cup Almond Flour
  • ¾ tsp Mixed Spice
  • 2 eggs, lightly beaten


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