Best Boiled Fruitcake

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.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 588 Calories

Ingredients

• 1 cup milk
• 1 ½ cups white sugar
• 1 teaspoon ground allspice
• ½ teaspoon baking soda
• ¾ cup butter
• 2 large eggs
• 12 ounces candied mixed fruit
• 5 ounces glace cherries, roughly chopped
• 2 ounces candied mixed citrus peel
• 2 ounces chopped walnuts
• 12 ounces sifted self-rising flour

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (160 degrees C). Line an 8-inch deep cake pan with parchment paper.

Step 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.

Step 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.

Step 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.

Step 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.