Boiled Cake
Boiled Cake is a moist, flavorful dessert featuring a rich blend of raisins, nuts, and spices. Its dense texture and warm cinnamon and clove notes make it perfect for teatime or special occasions. This traditional treat suits those who enjoy fruit-laden, spiced baked goods with a hearty feel.
Ingredients
Instructions
- Boil sugar, cold water, margarine, raisins, salt, cloves, soda, and cinnamon for 5 minutes.
- Allow the mixture to cool.
- Add beaten eggs, flour, chopped nuts, and chopped mixed fruit if desired.
- Pour the batter into greased and floured loaf pans.
- Bake at 275°F (135°C) for 1 1/2 to 2 hours.
- Test for doneness at 1 1/2 hours before removing from oven.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsweetened applesauce or Greek yogurt. You can also use a mix of dried fruits instead of just raisins to enhance the texture and taste. If you prefer a spicier kick, add a pinch of nutmeg alongside the cloves. Ensure your eggs are at room temperature to promote better mixing.
Serving Suggestions
Serve the boiled cake as a delightful dessert or a sweet snack. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, drizzle with a simple glaze made from powdered sugar and water or serve alongside Cranberry Gingerbread Cookies for a holiday spread.
Storage & Reheating
Store the cooled boiled cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. To reheat, slice the cake and warm it in the microwave for 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Boiled Cake contains roughly 889 calories, with 9g protein, 85g carbohydrates, and 64g fat. It is an excellent source of dietary fiber (44% of the Daily Value), iron (31% of the Daily Value), and calcium (24% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1557mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of nuts in this recipe?
Absolutely! You can substitute the chopped nuts with walnuts, pecans, or even almonds. Just ensure that the nuts are chopped finely to mix well into the batter, maintaining the desired texture of the cake.
How can I tell when the cake is done baking?
To test for doneness, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. Remember to start checking at the 1 1/2 hour mark to avoid overbaking.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add a teaspoon to help with the texture. Keep an eye on the baking time as gluten-free cakes can sometimes cook faster.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).