Best Boiled Fruitcake
Description
This boiled fruitcake is an old-fashioned holiday dessert that's moist, flavorful, and dense with walnuts, citrus peel, spices, and candied fruit.
Ingredients
•
1 1/2 cups white sugar
•
12 ounces candied mixed fruit
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1 cup milk
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3/4 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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1/2 teaspoon baking soda
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12 ounces sifted self-rising flour
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2 large eggs
Directions
1
Preheat the oven to 325 degrees F (160 degrees C). Line an 8-inch deep cake pan with parchment paper.
2
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.
3
Stir flour and eggs into fruit mixture. Pour batter into the prepared pan. Wrap the outside of the pan with brown paper or newspaper.
4
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.
5
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.