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Best Boiled Fruitcake

"This recipe produces a really moist fruit cake 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."

Ingredients :

• 12 ounces candied mixed fruit
• 5 ounces glace cherries, roughly chopped
• 2 ounces candied mixed citrus peel
• 2 ounces chopped walnuts
• 3/4 cup butter
• 1 teaspoon ground allspice
• 1/2 teaspoon baking soda
• 1 cup milk
• 12 ounces sifted self-rising flour
• 2 eggs
• 1 1/2 cups white sugar

Instructions :

Prep :	Cook : 10M	Ready in :

• Preheat oven to 325 degrees F (160 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 5 minutes. Let mixture cool to body temperature.
• Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
• Bake at 325 degrees F (160 degrees C) for 40 minutes then reduce temperature to 300 degrees F (150 degrees C) and continue to baking cake for 1-1/2 hours. Remove cake from oven and allow it to cool in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and leave until cool. Cake can be stored for up to 6 months wrapped in foil and in an air tight tin.

Notes :

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

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