How To Make a Victorian Boiled Fruitcake


Welcome back to Miss Windsor’s Delectables!

Here Miss Windsor presents something very fruity and moist – Oh, I say! Her tried and tested recipe for a Foolproof Victorian Boiled Fruitcake!

A perfect addition to your afternoon tea menu or, a fabulous alternative to the traditional Christmas Cake – just cover with royal icing.

Darlings, my sincere apologies, but it appears I’ve made an error!

Regarding the cake tin measurements, one said that the circumference of the tin is 8.5 inches. In fact, the diameter of the tin is 8.5 inches. The correct measurements are also stated in the recipe link below.

http://www.misswindsor.uk/myrecipes/miss-windsors-foolproof-victorian-boiled-fruitcake

Miss Windsor X

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20 comments

  1. Looks like a fantastic recipe as a non-alcoholic alternative, I am definitely going to be trying this soon enough. Now as for my guess of a good leather investment, I will go with a whip. Thought of choosing gloves but then remembered that back in those years lace was more in fashion for gloves.

  2. I liked this recipe but if instead of wrapping in double newspaper you double wrapped tin in tinfoil and added a double wrap tinfoil cap to it then instead of baking in oven placed covered cake tin into pot big enough to contain the tin with about an inch extra width before cake tin goes in put in an upside down side plate put cake on top of plate base add boiling water halfway up cake tin put lid on boil gently about same time hour to hour and half. Extra time if using larger sized tin to bake in keep eye on water levels if you need to top the water up to halfway again please make sure you use boiling hot water, you can also cook it in a slow cooker same instructions double wrap tin and add double wrap cap on top twist ends of cap to keep in place with each method remove from pot or crock pot when tester comes out clean again no wire tray to cool. The difference is the cakes are moister and lighter decorate as you would any other cake like wise once iced etc this cake will keep for up to a month or five weeks if stored correctly.

  3. I’d prefer apple juice or soft apple cider. there also dark cherries in my recipe. I use orange zest and a little bit of the juice from the orange as well.

  4. hi there nice recipe I’m going to try it out soon. quick one- how do I preserve this and can I cover with fondant and decorate it for weddings. also how long can I keep it for with the decor? hope to her from you soon.

  5. I LIKE this recipe!! In America a small loaf-shaped fruitcake weighs approximate 72 pounds and is as firm as a concrete block. They make wonderful doorstops or effective weapons when thrown at someone. The shelf-life is almost as long as one of England’s lovely cathedrals. But – THIS fruitcake actually looks edible, moist and a manageable weight! While it may take awhile to make, this looks easy with a most rewarding result. Thank you for posting this.

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