This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Roasted Chicken Breasts A crunchy chop salad gives roasted chicken contrasts of taste, color, & texture. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Boiled Fruitcake

By: Mark Richards

"This recipe produces a really moist fruitcake. It was given to me by my mom, and it's really easy. My mom uses it for Christmas cake by icing it. I use it for birthdays, Christmas, or just for a treat. If mixed spice is unavailable, substitute with a pinch each of cinnamon, coriander, cloves, nutmeg, and ginger."

Rate/Review | Read Reviews (31)

1,357 Saves

Prep Time:
20 Min

Cook Time:
2 Hrs 10 Min

Ready In:
2 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 8 inch cake

Ingredients

2 cups chopped dried mixed fruit
1 cup roughly chopped glace cherries
1/4 cup candied mixed citrus peel
1/2 cup chopped walnuts
1 1/2 cups white sugar
3/4 cup butter
1 cup milk
1 teaspoon mixed spice
1/2 teaspoon baking soda
2 2/3 cups sifted self-rising flour
2 eggs

Directions

Preheat oven to 325 degrees F (160 degrees C). Line one 8x3 inch round cake tin with parchment paper.
In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice, and baking soda. Bring to a boil, and simmer for 5 minutes. Let the mixture cool to room temperature.
Stir in flour and eggs. Pour into the prepared pan. Wrap outside of pan with brown paper or newspaper.
Bake at 325 degrees F (160 degrees C) for 40 minutes, then reduce temperature to 300 degrees F (150 degrees C), and continue to baking cake for 1 1/2 hours. Remove cake from oven, and allow to cool in the tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool completely. Cake can be stored for up to 6 months wrapped in foil and in an airtight tin.