Tyrone Boiled Fruit Cake
A moist, spiced Ulster fruit loaf made by simmering dried fruit, butter, and sugar before baking. Keeps wonderfully and slices cleanly.
- Prep
- 20 min
- Cook
- 65 min
- Total
- 85 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 295 kcal
Equipment
- •900g (2 lb) loaf tin
- •medium saucepan
- •greaseproof paper
- •wooden spoon
- •flour sieve
- •wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 295 kcal
- fat
- 9 g
- carbs
- 52 g
- fibre
- 2 g
- protein
- 4 g
- calories
- 295 kcal
Instructions
- 1
Line a 900g (2 lb) loaf tin with greaseproof paper and heat the oven to 160°C (140°C fan).
- 2
Place the dried fruit, brown sugar, butter, water, mixed spice, and cinnamon into a medium saucepan.
- 3
Set the saucepan over medium heat on the hob and stir until the butter melts and sugar dissolves.
- 4
Bring the liquid to a gentle boil and simmer for 5 minutes, stirring occasionally.
- 5
Remove the pan from the heat and allow the mixture to cool for 20 minutes until lukewarm.
- 6
Beat the eggs into the cooled fruit mixture until completely incorporated.
- 7
Sift the plain flour, baking powder, and bicarbonate of soda directly into the saucepan.
- 8
Fold the dry ingredients gently with a wooden spoon until no dry flour streaks remain.
- 9
Spoon the batter into the prepared loaf tin and level the top evenly.
- 10
Bake for 60 to 70 minutes until a skewer inserted in the centre comes out clean.
- 11
Cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Chef's tips
Make sure the boiled fruit mixture cools down to lukewarm before adding the beaten eggs so they do not scramble. Wrapping the cooled cake in greaseproof paper and foil for 24 to 48 hours before slicing dramatically improves both flavour and texture.
Ingredient substitutions
- water → cold strong black tea
- mixed dried fruit → an equal weight of sultanas and chopped glacé cherries
Storage
Store in an airtight tin wrapped in greaseproof paper at room temperature for up to two weeks.
Reheating
Serve at room temperature, or toast thick slices lightly under a gentle grill.
Common mistakes to avoid
- •Adding raw eggs to the hot fruit mixture, which scrambles them.
- •Boiling the fruit mixture vigorously on high heat, which boils away too much moisture.
- •Slicing the loaf while warm, which causes it to crumble rather than slice cleanly.
Serving suggestions
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