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Best Boiled Fruitcake
Best Boiled Fruitcake
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Prep Time:
15 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Classic holiday fruitcake: moist, flavorful, dense with walnuts, citrus peel, spices, and candied fruit.
Ingredients:
  • 1.5 cups white sugar
  • 12 ounces candied mixed fruit
  • 1 cup milk
  • 0.75 cup butter
  • 5 ounces glace cherries, roughly chopped
  • 2 ounces candied mixed citrus peel
  • 2 ounces chopped walnuts
  • 1 teaspoon ground allspice
  • 0.5 teaspoon baking soda
  • 12 ounces sifted self-rising flour
  • 2 large eggs
Instructions:
  • Preheat your oven to 325 degrees F (160 degrees C) and line an 8-inch deep cake pan with parchment paper.
  • In a medium-sized saucepan, combine sugar, candied mixed fruit, milk, butter, cherries, citrus peel, walnuts, allspice, and baking soda. Cook over medium heat until boiling, then simmer for 5 minutes. Let it cool slightly before using.
  • Combine flour and eggs with the fruit mixture, then transfer the batter into the prepared pan and wrap the pan with brown paper or newspaper.
  • Bake the cake at the initial temperature for 40 minutes, then lower the temperature and bake for an additional 1 1/2 hours.
  • Allow the cake to rest at room temperature for 5 minutes, then gently invert it onto a wire rack. Peel off the parchment paper, flip the cake over, and let it cool completely on the rack. Store the cake wrapped in foil in an airtight container for up to 6 months.

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