This boiled fruitcake 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.
Ingredients
- ½ cups white sugar: 1 piece
- ounces candied mixed fruit: 12 piece
- milk: 1 cup
- butter: 0.75 cup
- ounces glace cherries: 5 piece (chopped)
- ounces candied mixed citrus peel: 2 piece
- ounces chopped walnuts: 2 piece
- ground allspice: 1 tsp
- baking soda: 0.5 tsp
- ounces sifted self-rising flour: 12 piece
- eggs: 2 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (160 degrees C). Line an 8-inch deep cake pan with parchment paper.
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Place sugar, candied mixed fruit, milk, butter, cherries, citrus peel, walnuts, allspice, and baking soda in a medium-sized saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat and allow to cool slightly.
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Stir flour and eggs into fruit mixture. Pour batter into the prepared pan. Wrap the outside of the pan with brown paper or newspaper.
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Bake cake in the preheated oven for 40 minutes. Reduce temperature to 300 degrees F (150 degrees C) and continue baking cake for 1 1/2 hours.
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Let cake sit at room temperature for 5 minutes, then invert it onto a wired rack. Remove parchment paper, flip cake, and allow to cool completely on the rack. Cake may be stored wrapped in foil and in an airtight container for up to 6 months.
