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Grandmas Boiled Fruit Cake

Prep Time20 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Author: Lisa@mummymade.it



  • 430 gram can 15 ounces crushed Pineapple
  • 115 grams 4 ounces Pumpkin Purée (Sweet Potato can also be substituted)
  • 375 grams Dried Mixed Fruit
  • 1 teaspoon Bicarb Soda
  • 4 Eggs
  • 1 teaspoon Mixed Spice
  • 2 teaspoons Baking Powder
  • Pinch of Salt
  • 1/3 Cup Coconut Flour
  • 2/3 Cup Almond Meal Seed Meals can be substituted
  • 1/3 Cup Arrowroot



  • In a medium sized saucepan place the pineapple, pumpkin and mixed fruit. Bring to the boil over medium heat and then reduce heat and simmer for 10 minutes, stirring often to prevent the mixture sticking to the bottom of the saucepan.
  • After 10 minutes remove the saucepan from the heat and immediately add the bicarb. Allow to cool completely (I placed mine in the fridge).
  • Preheat the oven to150C/350F. Line and grease a 20 cm square cake tin. (line the edges of the tin as well)
  • Using a kitchen stand mixer, beat the eggs for 5 minutes or until pale and fluffy (this could also be done by hand if you have large muscles).
  • Stir the cooled, boiled fruit mixture into the eggs.
  • Sift the dry ingredients together then fold into the wet mixture.
  • Pour the fruit cake mixture into the prepared cake tin and bake for 1 hour and 45 minutes, or until cooked through.
  • Leave the cake in the tin to cool completely before removing.
  • This Boiled Fruit Cake is quite moist and needs to be kept in the fridge.


Adapted from my Grandmas old cook book