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Boiled Fruitcake

By: Mark Richards

"This recipe produces a really moist fruit cake 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."

Rate/Review | Read Reviews (5)

Servings (Help)

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Original Recipe Yield 1 - 8 inch cake

Ingredients

12 ounces candied mixed fruit
5 ounces glace cherries, roughly chopped
2 ounces candied mixed citrus peel
2 ounces chopped walnuts
3/4 cup butter
1 teaspoon ground allspice
1/2 teaspoon baking soda
1 cup milk
12 ounces sifted self-rising flour
2 eggs
1 1/2 cups white sugar

Directions

Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
Place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool to body temperature.
Stir in the flour and the eggs. Pour batter 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 it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.