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Belizean Boil Cake Recipe

A moist, rich, and warmly spiced traditional Belizean boil cake made by simmering fruits and spices before baking. This classic Caribbean dessert delivers deep flavor and a soft, pudding-like crumb.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: Belizean, Caribbean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 4 cups all-purpose flour
  • 1 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
Boiled Mixture
  • 1 cup butter
  • 2 cups water
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup raisins
  • 1 cup mixed candied fruits
Eggs
  • 2 large eggs,beaten

Equipment

  • 1 Large Pot For boiling fruit mixture
  • 1 Mixing bowl For dry ingredients
  • 1 Whisk or Spoon For mixing
  • 1 9×13 inch pan or 2 loaf pans For baking
  • 1 Sifter For dry ingredients
  • 1 Wooden spoon For simmering mixture

Method
 

Step 1 — Boil the Fruit Mixture
  1. Place a large pot on medium heat. Add butter, brown sugar, water, allspice, nutmeg, cinnamon, raisins, and mixed candied fruits. Bring to a gentle boil, then lower heat and simmer for 10 minutes.
Step 2 — Cool Completely
  1. Remove the pot from heat and allow the mixture to fully cool to room temperature to prevent cooking the eggs or thickening the batter.
Step 3 — Prepare Dry Ingredients
  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch pan or two loaf pans. Sift flour, baking powder, and baking soda together.
Step 4 — Combine Mixtures
  1. Add the eggs to the cooled boiled mixture. Fold in dry ingredients gradually until smooth and thick. Do not overmix.
Step 5 — Bake
  1. Pour batter into the prepared pan and level the top. Bake for 45–55 minutes or until a toothpick comes out clean and edges pull slightly away from the sides.
Step 6 — Cool and Serve
  1. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy.

Notes

Boil cake stores well because of its moisture. Keep at room temperature for 3 days, refrigerate for up to 7 days, or freeze for up to 2 months.