Best Boiled Fruitcake

Recipe View 15 mins Preheat the oven to 325 degrees F (160 degrees C). Line an 8-inch deep cake pan with parchment paper. (Prep time: 15 minutes)

Recipe View 20 mins In a medium-sized saucepan, combine the sugar, candied mixed fruit, milk, butter, cherries, citrus peel, walnuts, allspice, and baking soda. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes, stirring occasionally to prevent sticking. Remove from heat and let it cool slightly for about 15 minutes. (Cook time: 20 minutes)

Recipe View 10 mins Stir in the sifted self-rising flour and eggs into the fruit mixture until just combined. Be careful not to overmix. Pour the batter evenly into the prepared cake pan. Wrap the outside of the pan with brown paper or newspaper to help prevent burning. (Prep time: 10 minutes)

Recipe View 2 hrs 10 mins Bake in the preheated oven for 40 minutes. Then, reduce the oven temperature to 300 degrees F (150 degrees C) and continue baking for 1 1/2 hours, or until a toothpick inserted into the center comes out clean. (Bake time: 2 hours 10 minutes)

Recipe View 2 hrs Let the cake sit at room temperature for 5 minutes before inverting it onto a wire rack. Gently remove the parchment paper, flip the cake right-side up, and allow it to cool completely on the rack. (Cool time: 2-3 hours)

Recipe View Once cooled, wrap the cake tightly in foil and store it in an airtight container. This cake can be stored for up to 6 months, allowing the flavors to meld and deepen over time.