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Best Boiled Fruitcake
Prep
15 mins
Cook
2 hrs 20 mins
Servings
10
Difficulty
Hard
Ingredients
- 11 ½ cups white sugar
- 1212 ounces candied mixed fruit
- 11 cup milk
- ¾ cup butter¾ cup butter
- 55 ounces glace cherries, roughly chopped
- 22 ounces candied mixed citrus peel
- 22 ounces chopped walnuts
- 11 teaspoon ground allspice
- ½ teaspoon baking soda½ teaspoon baking soda
- 1212 ounces sifted self-rising flour
- 22 large eggs
Instructions
- 1
Preheat the oven to 325 degrees F (160 degrees C). Line an 8-inch deep cake pan with parchment paper.
- 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.
- 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.
- 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.
- 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.
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