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Boiled Fruitcake recipe

1 servings

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

Instructions:

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.