This recipe for boiled fruitcake produces a moist fruitcake. My mom gave me this recipe, which is very easy. My mom uses this for her Christmas cake, icing the top. I use it to make birthday cakes, Christmas cookies, or a little treat.
Ingredients
- 1 1/2 cups white sugar
- 12 ounces candied mixed fruit
- 1 cup milk
- 3/4 cup butter
- 5 ounces glace cherries, roughly chopped
- 2 ounces candied mixed citrus peel
- 2 ounces chopped walnuts
- One teaspoon of ground allspice
- 1/2 teaspoon baking soda
- 12 ounces of sifted self-rising flour
- Two large eggs
Directions
- Preheat the oven to 325° F (160° C). Line an 8-inch cake pan with parchment.
- Combine sugar, mixed candied fruit, milk, and butter in a medium saucepan. Add cherries, citrus peels, walnuts, baking soda, allspice, and walnuts. Bring to a rolling boil, reduce the heat, and simmer for five minutes. Remove from heat, and let it cool down a little.
- Mix flour, eggs, and fruit. Pour the batter into the pan. Wrap the pan in a newspaper or brown paper.
- The cake should be baked in the oven at preheated temperature for 40 minutes. Continue baking the cake at 300 degrees F (150 degrees C) for 1 1/2 hours.
- Allow the cake to sit at room temperature for 5 minutes before inverting it onto a rack. The parchment paper should be removed, the cake flipped, and allowed to cool on the wire rack. The cake can be stored in an airtight container, wrapped in foil for up to six months.