boiled fruitcake

Ingredients

• Servings: 1
• 12 ounces candied mixed fruit
• 5 ounces glace cherries, roughly chopped
• 2 ounces candied mixed citrus peel
• 2 ounces chopped walnuts
• 3/4 cup butter
• 1 teaspoon ground allspice
• 1/2 teaspoon baking soda
• 1 cup milk
• 12 ounces sifted self-rising flour
• 2 eggs
• 1 1/2 cups white sugar

Recipe

• preheat oven to 325 degrees f (160 degrees c). line one 8 inch deep sided cake tin with parchment paper.
• place the fruit cherries, peel, walnuts, sugar, butter or margarine, mixed spice, baking soda and milk in a medium sized saucepan. bring to a boil and simmer for 5 minutes. let mixture cool to body temperature.
• stir in the flour and the eggs. pour batter 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 it to cool in tin for 5 minutes then turn it out a cooling rack, remove greaseproof paper and leave until cool. cake can be stored for up to 6 months wrapped in foil and in an air tight tin.