Boiled Cake(Old Family Recipe)
A rich, moist boiled fruit cake infused with spices, raisins, nuts, and cherries, perfect for special occasions or holiday gatherings, offering warm flavors and nostalgic comfort.
Ingredients
Instructions
- Bring coffee, raisins, spices, oleo, sugar, and salt to a boil. Cool overnight or until ready to add dry ingredients.
- Add chopped nuts and maraschino cherries last into the batter.
- Pour the batter into two greased and floured loaf pans.
- Bake at 350°F (175°C) for about 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a twist, you can substitute the oleo with coconut oil for a dairy-free version. If you prefer a sweeter cake, consider adding an extra half cup of brown sugar. Ensure the coffee is brewed strong for a richer flavor. Letting the mixture cool overnight allows the flavors to meld beautifully, enhancing the overall taste of the cake.
Serving Suggestions
This boiled cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside a cup of coffee or tea for a cozy afternoon treat. For a more festive touch, consider adding a drizzle of chocolate or caramel sauce on top.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to a week. For longer storage, you can freeze slices in a freezer-safe bag for up to three months. To reheat, simply place a slice in the microwave for 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Boiled Cake(Old Family Recipe) contains roughly 1569 calories, with 17g protein, 324g carbohydrates, and 35g fat. It is an excellent source of vitamin C (66% of the Daily Value), dietary fiber (61% of the Daily Value), and potassium (53% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 a different type of dried fruit instead of raisins?
Absolutely! Dried cranberries or chopped dates can be excellent substitutes for raisins. Just keep in mind that different fruits may alter the flavor profile slightly, so choose one that complements the spices in the cake.
What can I do if my cake doesn't rise?
If your cake doesn't rise, check the freshness of your baking powder and baking soda, as expired leavening agents can affect the rise. Also, ensure you're not overmixing the batter, which can lead to a denser texture. Lastly, make sure to bake the cake at the correct temperature for the designated time.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Make sure it contains xanthan gum or add a teaspoon of it to help bind the ingredients together. The texture may vary slightly, but it should still be delicious!
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).