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Glenariff Boiled Cake

(makes 2 x 1 lb cakes)

This gingerbread is based on a Finnish recipe (called mjuk pepperkaka) and is excellent served warm with whipped cream, or cold, sliced and spread with butter. Cut into small squares is can also work well as a spicy tray-bake. The moist ingredients in the cake ensure that it can be stored for longer than other cakes.

This recipe makes 16 2inch cakes from an 8inch (20cm) square cake tin.


  • 10oz mixed fruit (sultanas or raisins)
  • 8 fl-oz water
  • 1oz cherries
  • 1 small pinch cinnamon
  • 1 tspn mixed spice
  • 6oz sugar
  • 4oz margarine
  • 1 tspn baking soda
  • 8oz self raising flour (sieved)
  • 2 small beaten eggs


Preheat the oven to 170⁰C/325⁰F/Gas3. Grease 2x1lb loaf tins and line with parchment paper or use parchment cases. Put the mixed fruit, water, cherries, cinnamon, mixed spice, sugar and margarine into a pan and bring to the boil. Boil for 2 minutes then take off the heat and allow to cool. Mix the baking soda, flour and eggs into the cooled mixture and give it a quick beat.

Pour the mixture into the loaf tins and bake in the oven for 30mins or until a skewer inserted into the cake comes out clean. Cool on a wire rack.

Enjoy with butter as an indulgent treat with a cup of tea.

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Glenariff Tea House
98 Glenariffe Road
Ballymena, Moyle
BT44 0QX
028 2175 8769
07703 328 961