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
1x2x4x
Original recipe (1X) yields 10 servings
- 1 ½ cups white sugar
- 12 ounces candied mixed fruit
- 1 cup milk
- ¾ cup butter
- 5 ounces glace cherries, roughly chopped
- 2 ounces candied mixed citrus peel
- 2 ounces chopped walnuts
- 1 teaspoon ground allspice
- ½ teaspoon baking soda
- 12 ounces sifted self-rising flour
- 2 large eggs
Directions
- 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.
Nutrition Facts (per serving)
| 588 | Calories |
| 19g | Fat |
| 99g | Carbs |
| 7g | Protein |
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