Why You’ll Love This Recipe

I love making this fruit cake because it’s indulgent yet simple to prepare. The boiled method means the fruit becomes plump and juicy, and the cake stays incredibly moist for days. The aroma while it bakes fills my kitchen with the scent of butter, sugar, and citrus — it’s pure nostalgia. I also like that it looks stunning, topped with glossy orange slices and brushed with apricot jam for a beautiful finish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

100ml non-alcoholic gin substitute
100ml non-alcoholic vermouth alternative
100ml non-alcoholic bitter aperitif
1kg mixed dried fruit, chopped coarsely
250g butter, chopped
275g (1 1/4 cups, firmly packed) brown sugar
1 tbsp finely grated orange rind
4 eggs, lightly whisked
225g (1 1/2 cups) plain flour
75g (1/2 cup) self-raising flour
2 tsp mixed spice
2 small oranges, peeled, cut into 1cm-thick slices
Apricot jam, warmed, to serve

Directions

1. I combine the gin, vermouth, and bitter aperitif alternatives in a jug and stir to mix well.

2. In a large saucepan, I combine the mixed dried fruit, butter, brown sugar, and 1 cup (250ml) of the prepared liquid. I stir over medium heat until the butter melts and the sugar dissolves. I bring it to the boil, then remove it from the heat and let it cool slightly in a large bowl.

3. I preheat the oven to 160°C (140°C fan-forced) and line a 6cm-deep, 22cm round cake pan with three layers of baking paper, making sure the paper extends about 5cm above the side.

4. Once the fruit mixture is cool, I stir in the grated orange rind and whisked eggs. Then I sift in the flours and mixed spice and stir until just combined.

5. I spoon the mixture into the prepared pan and smooth the surface. I arrange the orange slices neatly on top.

6. I bake for 3 to 3½ hours, or until a skewer inserted into the center comes out clean.

7. When the cake is hot from the oven, I brush the top with some of the remaining prepared liquid, then wrap the pan in foil and a tea towel to cool completely.

8. Once cooled, I brush the top with warmed apricot jam for a shiny, golden finish.

Servings and Timing

This recipe makes about 20 slices. Preparation takes around 25 minutes, baking takes 3 hours and 35 minutes, making the total time approximately 4 hours.

Variations

Sometimes I like to add chopped nuts such as almonds or pecans for extra crunch. I also enjoy mixing in a few dried cranberries or cherries for a pop of color. For a festive twist, I sprinkle a little extra orange zest over the top before baking. If I want to make smaller portions, I divide the mixture into mini loaf tins and reduce the baking time.

Storage/Reheating

I store the fruit cake tightly wrapped in plastic wrap and foil in a cool, dry place for up to 3 weeks. It also freezes well for up to 3 months. To serve, I bring it to room temperature or warm individual slices gently in the microwave for a few seconds. The flavor actually improves after a day or two as the ingredients meld together.

FAQs

Why is this called a boiled fruit cake?

It’s called that because the dried fruit, butter, and sugar are simmered together before baking, which makes the fruit plump and the cake extra moist.

Can I use different dried fruits?

Yes, I sometimes use a mix of sultanas, raisins, currants, apricots, or dates depending on what I have.

Can I skip the orange slices on top?

Of course. I can leave them off or replace them with nuts or cherries for decoration.

Can I make this without a mixer?

Yes, the batter is easy to mix by hand since it’s soft and doesn’t require creaming butter and sugar.

How do I know when the cake is done?

I check by inserting a skewer in the center — if it comes out clean, it’s ready.

Can I make this recipe gluten-free?

Yes, I replace both flours with a good-quality gluten-free plain flour blend.

Why do I wrap the pan after baking?

Wrapping traps the steam, keeping the cake moist as it cools.

Can I use other citrus fruits?

Yes, I sometimes use mandarins or a mix of orange and lemon zest for a brighter flavor.

How do I keep the cake from drying out?

I store it tightly wrapped once it’s completely cool and avoid overbaking.

Can I decorate it differently?

Yes, I sometimes top it with candied orange slices, nuts, or a drizzle of glaze for a fancier look.

Conclusion

I love making this Boiled Fruit Cake with Orange Glaze because it’s rich, flavorful, and beautifully moist. The tender fruit, warm spices, and glossy orange finish make it a showstopping dessert that feels timeless and homemade. Whether I serve it at a gathering or enjoy it with tea, it’s always a comforting and delicious treat that everyone appreciates.