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Best Boiled Fruitcake
Prep
15 mins
Cook
2 hrs 20 mins
Servings
10
Difficulty
Hard
My grandmother passed down this wonderful boiled fruitcake recipe, and it's become my go to for holiday gatherings. The beauty of this cake is how straightforward it is to make, with just one bowl and simple mixing steps that even beginners can master. I love that it's packed with candied fruits and walnuts, which provide lovely antioxidants along with that festive flavor. What really sells me on this recipe is how moist and tender it stays for days, making it perfect for baking ahead. At under three hours total from start to finish, you get an impressive homemade cake without spending all day in the kitchen.
Ella x
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
Detail level
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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