The Ultimate Boiled Fruitcake Recipe

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

Instructions

1. Preheat your oven to 325 degrees F (160 degrees C). Prepare an 8-inch deep cake pan by lining it with parchment paper for easy removal.
2. Combine sugar, candied mixed fruit, milk, butter, cherries, citrus peel, walnuts, allspice, and baking soda in a medium saucepan. Bring the mixture to a boil, then reduce the heat and simmer gently for 5 minutes. Take the pan off the heat and let the mixture cool down a bit.
3. Incorporate the flour and eggs into the cooled fruit mixture. Pour the resulting batter into the prepared cake pan. Protect the outside of the pan by wrapping it with brown paper or newspaper to prevent burning.
4. Bake the cake in the preheated oven for an initial 40 minutes. Lower the oven temperature to 300 degrees F (150 degrees C) and continue baking for an additional 1 1/2 hours to ensure it's fully cooked.
5. Allow the cake to rest at room temperature for 5 minutes before inverting it onto a wire rack. Carefully remove the parchment paper, flip the cake right-side up, and let it cool completely on the rack. For optimal storage, wrap the cake tightly in foil and store it in an airtight container for up to 6 months.

Nutrition

• Calories: 588 kcal
• Fat Content: 19 g
• Fiber Content: 2 g
• Sugar Content: 38 g
• Sodium Content: 621 mg
• Protein Content: 7 g
• Cholesterol Content: 76 mg
• Carbohydrate Content: 99 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g