Boiled Fruit Cake Recipe - Maggie’s Extra Healthy


Easy, nutritious and oh so tasty! A GREAT way to get your family to eat more veggies and guess what they will have no idea the veggies are in the cake!


2 ½ cups wholemeal Spelt self raising flour (triple sifted)

3 large eggs (beaten)

1 cup of green tea (If using loose leaf tea – do not strain – add the tea leaves!)

2 teaspoons mixed spice

1 teaspoon ground ginger

½ teaspoon ground cinnamon

1 ½ teaspoons baking powder

½ cup grated RAW orange sweet potato

½ cup grated RAW carrot

½ cup grated RAW Squash or Zucchini


Preheat oven to Moderate (180c/350F)

Prepare a Deep square cake pan = 8 inches (20cm) - grease and double line with grease proof paper, making sure it comes up over the pan by the width of 4 fingers.


Using a large saucepan, place fruit, butter, sugar, spice, tea and grated raw veggies and slowly bring to boil – stirring constantly at this point.  Once it has reached boiling point, reduce for a slow simmer for 6 minutes.

Then take off heat and cool until lukewarm.

Triple sift the flour into a clean glass bowl. 

Add the baking powder to the eggs and beat again.

Add the flour and eggs alternatively to the lukewarm fruit/veggie  mixture in the saucepan making sure it is well mixed.

Pour into the centre of the prepared cake pan and gently smooth out to the sides.

Place the cake into the centre of the oven and cook for ¾ hour at Moderate, then turn down to Moderately Slow (160c/325F) and bake for a further ¾ hour.

Test with a skewer – if it comes out clean it is cooked (the delicious smell usually tells you when it is cooked) if not quite done, cook further.

Take out of oven wait 5-10 minutes before turning out onto a wire rack to finish cooling.  Once you turn it out, GENTLY remove the grease proof paper from the cake.

Once completely cooled, put onto chopping board and cut into pieces – I get around 14 pieces, however if you wish smaller pieces, you can get more – your choice.



If I am not using the cake immediately, I wrap each slice well in plastic wrap and put into cake tin.  It will keep up to 14 days unfrozen.

This cake freezes well – just make sure cake in completely cold before wrapping, is well wrapped and placed in a suitable container.

I always have pieces in the freezer at any one time, to take pieces out when needed. 

Ideal for school/work lunches or that impromptu morning or afternoon tea.