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Boiled Fruit Cake with Orange Glaze

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This Boiled Fruit Cake with Orange Glaze is a rich, moist, and aromatic cake made with dried fruit simmered in butter, sugar, and citrus. Topped with glazed orange slices and brushed with apricot jam, it’s a showstopping dessert that’s perfect for celebrations or afternoon tea.

Ingredients

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

Instructions

  1. Combine the non-alcoholic gin, vermouth, and bitter aperitif in a jug and mix well.
  2. In a large saucepan, combine the mixed dried fruit, butter, brown sugar, and 1 cup (250ml) of the prepared liquid. Stir over medium heat until the butter melts and sugar dissolves. Bring to the boil, then remove from heat and let cool slightly.
  3. Preheat the oven to 160°C (140°C fan-forced). Line a 22cm round cake pan (6cm deep) with three layers of baking paper, extending 5cm above the rim.
  4. Once the fruit mixture has cooled, stir in the orange rind and eggs. Sift in the plain flour, self-raising flour, and mixed spice, stirring until just combined.
  5. Spoon the mixture into the prepared pan and smooth the surface. Arrange orange slices neatly on top.
  6. Bake for 3 to 3½ hours, or until a skewer inserted into the center comes out clean.
  7. While still hot, 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, brush the top with warmed apricot jam for a glossy orange glaze.

Notes

Add chopped nuts such as almonds or pecans for extra crunch.

Mix in cranberries or cherries for color and brightness.

Top with extra orange zest or candied orange slices for a festive look.

Divide into mini loaves and reduce baking time for smaller portions.

Wrap tightly and store in a cool, dry place for up to 3 weeks or freeze for up to 3 months.

The cake’s flavor improves after resting for a day or two.

Nutrition

Find it online: https://chocolatecoveredamy.com/boiled-fruit-cake-with-orange-glaze/