Best Boiled Fruitcake

Name: Best Boiled Fruitcake
Total time: 160
Yield: 10
Ingredients: 1.5 cups white sugar; 12 ounces candied mixed fruit; 1 cup milk; 0.75 cup butter; 5 ounces glace cherries, roughly chopped; 2 ounces candied mixed citrus peel; 2 ounces chopped walnuts; 1 teaspoon ground allspice; 0.5 teaspoon baking soda; 12 ounces sifted self-rising flour; 2 large eggs

Recipe by Mark Richards from allrecipes.com

Dessert 3 Hr. 40 Mins.

Ingredients

10 servings

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1.5 cups white sugar
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12 ounces candied mixed fruit
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1 cup milk
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0.75 cup butter
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5 ounces glace cherries, roughly chopped
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2 ounces candied mixed citrus peel

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2 ounces chopped walnuts
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1 teaspoon ground allspice
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0.5 teaspoon baking soda
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12 ounces sifted self-rising flour
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2 large eggs

Instructions

Preheat the oven to 325 degrees F (160 degrees C). Line an 8-inch deep cake pan with parchment paper.
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.
Stir flour and eggs into fruit mixture. Pour batter into the prepared pan. Wrap the outside of the pan with brown paper or newspaper.
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.
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.