Best Boiled Fruitcake So Tasty

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Best Boiled Fruitcake

"This recipe produces a truely moist fruit cake it became given to me via my mother, and it is absolutely smooth. My mother uses it for Christmas cake via icing it. I use it for birthdays, Christmas, or just for a treat."

Ingredients :

12 ounces candied mixed fruit
5 oz glace cherries, kind of chopped
2 oz. Candied blended citrus peel
2 ounces chopped walnuts
three/4 cup butter
1 teaspoon ground allspice
half teaspoon baking soda
1 cup milk
12 oz. Sifted self-rising flour
2 eggs
1 1/2 cups white sugar

Instructions :

Prep :	Cook : 10M	Ready in :

Preheat oven to 325 degrees F (one hundred sixty 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 five mins. Let aggregate cool to body temperature.
Stir within the flour and the eggs. Pour batter into the organized pan. Wrap outside of pan with brown paper or newspaper.
Bake at 325 tiers F (a hundred and sixty ranges C) for 40 mins then lessen temperature to three hundred levels F (150 levels C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 mins then flip it out onto a cooling rack, do away with greaseproof paper and go away until cool. Cake can be saved for up to 6 months wrapped in foil and in an air tight tin.

Notes :

Reynolds® parchment may be used for easier cleanup/removal from the pan.

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