We loved eating fruit cake for Christmas, laced with plump raisins, currants, candied fruit peel and nuts! It’s such a decadent indulgence for Christmas and I’m lucky that everyone in my household loves a homemade fruit cake. Over the years, I’ve tried many different recipes, but this is best quick fruit cake recipe. I have also tried the traditional fruit cake recipe and the mincemeat cake from this site, which are all excellent for holiday baking.

I deviated from the boiled fruit cake recipe by incorporating nuts and mincemeat in the recipe. The cake was moist and well balanced with the nuts and spices. Its best to let the cake rest a day or two wrapped in a kitchen towel at room temperature to let the flavors meld.

Ingredients:

Boiled Fruit Cake:

1 cup light brown sugar

1 cup hot water

1/4 cup unsalted butter

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon ground ginger

1/2 teaspoon salt

1 cup seedless raisins & currents

1 cup mincemeat

2 large eggs, lightly beaten

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon pure vanilla extract

1/2 cup candied and chopped mixed peel

1/2 cup chopped mixed nuts

Method:

Butter a nonstick  9 x 5 x 3 inch  loaf pan.  Preheat oven to 350F.

Add the candied peel and nuts to the flour, baking soda and salt.

In a large saucepan, over medium heat, bring to a boil the sugar, water, butter, spices, and raisins.  Boil for five minutes, remove from heat, and let cool till lukewarm. Once cool, stir in the mincemeat and vanilla. Stir into this mixture the lightly beaten eggs followed by the flour mixture.  Pour into the prepared pan and bake for 45 – 60 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.

Makes one – 9×5 inch loaf