This is my best recipe for slow cooker boiled fruit cake, also known as tea loaf, made with only mixed dried fruit, hot tea, self-raising flour, and cinnamon.

To make this Boiled Fruit Cake in the slow cooker, soak 1 ⅔ cups mixed dried fruit in 1 cup hot tea overnight. Mix in 1 ¾ cups self-raising flour, 3 tsp cinnamon, and bake on high for 1.5 to 2 hours, checking for doneness with a skewer.

Easy to prepare and wonderfully satisfying, this cake is a testament to the joys of slow cooking, taking about 125 minutes.

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What is a Boiled Fruit Cake?

A Boiled Fruit Cake is a traditional, dense cake made by boiling dried fruits with sugar, tea, and spices before baking.

It’s known for its moist texture and rich flavor, often enhanced with cinnamon or nutmeg, making it a favorite for holidays and celebrations.

Can I Use Fresh Fruit Instead of Dried for This Cake?

Using fresh fruit instead of dried is not recommended for this cake. Dried fruits like currants, sultanas, and raisins absorb liquid and add concentrated sweetness and texture, which fresh fruit cannot replicate without altering the cake’s traditional consistency and flavor profile.

Slow Cooker Boiled Fruit Cake Ingredients

• 1 ⅔ cups of mixed dried fruit (such as currants, mixed peel, and sultanas) – a merry blend to tickle your taste buds.
• 1 cup of hot tea – the secret to plumping up those fruits and infusing them with moisture and flavor.
• ¼ cup of butter or margarine – for that rich, tender crumb we all crave in a cake.
• ½ cup of light brown sugar – adding just the right sweetness and a hint of molasses.
• 1 medium egg – to bind our cake mix beautifully.
• 1 ¾ cups of self-raising flour – making our cake rise perfectly without the fuss.
• 3 tsp of cinnamon – for a warm, spicy note that complements the fruits wonderfully.

How To Make Slow Cooker Boiled Fruit Cake

1. Prepare the Fruit: Start by brewing your cup of hot tea. In a large bowl, combine the mixed dried fruits with the hot tea, stirring well to ensure all the fruit is soaked. Cover this mix and set aside to soak. Ideally, leave it overnight, but if time’s a pinch, a few hours (3 should do) will also plump up the fruit nicely.
2. Creaming Time: In another bowl, cream together the butter and light brown sugar until it’s light and fluffy. This is the base that will give our cake its lovely texture.
3. Add the Egg: Crack in the egg to the creamed butter and sugar, beating well to incorporate fully. This will ensure our cake has structure.
4. Dry Ingredients: Sift in the self-raising flour and cinnamon. It might look a bit dry at first glance, but trust the process – the soaked fruit will bring in the needed moisture.
5. Fruit Mixture In: Stir in the soaked fruit along with any remaining tea. If it looks too runny, hold back some tea and add just enough to achieve a moist but firm batter consistency.
6. Slow Cooker Prep: Line your slow cooker with baking paper (this makes everything easier later on) and pour the cake batter in. Smooth the top and make sure it’s evenly distributed.
7. Baking (Well, Slow Cooking!): Set your slow cooker on high and cook for about 1.5 to 2 hours. Keep an eye on it to avoid any chance of burning. The cake is done when a skewer inserted into the center comes out clean.

Recipe Tips

• Perfect Batter Consistency: Last time I made this, I played a little with the tea amount. Aim for a batter that’s moist but not too runny – like that perfect brownie mix consistency we love.
• Watch the Clock: Remember how we always set timers for our cookies to avoid even a hint of burn? Do the same here. Start checking at 1.5 hours to catch that perfect moment of doneness.
• Skewer Test: That moment of truth with a skewer to see if the cake is done always gets me. Clean pull out, and we’re in business – cake time!
• Serve It Up Right: I found that serving this with a side of creamy, dreamy whipped cream or some ice cream elevates it from great to unforgettable.

Recipe Variations

• Try Different Teas: Swap the regular tea for Earl Grey or chai to infuse the cake with unique flavors.
• Add Nuts: Introduce chopped walnuts or almonds into the mix for a delightful crunch and nutty flavor.
• Experiment with Dried Fruits: Beyond the traditional mix, consider adding dried apricots, cherries, or cranberries for a colorful and tangy twist.
• Incorporate Spices: Add a pinch of nutmeg or clove alongside cinnamon for a deeper spice profile that complements the fruity flavors.
• Make it Boozy: Soak your dried fruits in rum or brandy instead of tea for a richer, adult version of this comforting cake.

What To Serve With Boiled Fruit Cake

Serve your Boiled Fruit Cake with delicious sides like clotted cream for a rich taste, vanilla ice cream for a sweet chill, and whipped cream for a light touch. Warm custard and sharp cheddar cheese add contrasting flavors.

Another side that complements the cake’s richness is a cup of strong black coffee or a glass of sweet dessert wine, offering a balance to the sweet and fruity cake.

How To Store Boiled Fruit Cake

In The Fridge:

Wrap the Boiled Fruit Cake in cling film or aluminum foil tightly to keep it fresh. Then, place it in an airtight container and store in the fridge for up to one week. Ensure the container is sealed well to prevent the cake from absorbing other food odors.

In The Freezer:

First, wrap it tightly in cling film or aluminum foil. Then, put it in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature for several hours before serving.

How To Reheat Boiled Fruit Cake

Reheat your Boiled Fruit Cake by wrapping it in aluminum foil. Then, place it in a preheated oven at 300°F (150°C) for about 15 minutes. Check that it’s warmed through.

Alternatively, for a quicker option, microwave slices for 30 seconds, but be careful not to dry it out.

Check out More Slow Cooker Recipes:

• Slow Cooker Treacle Sponge
• Slow Cooker Coconut Milk Rice Pudding
• Slow Cooker Chocolate Lava Cake