Description
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
- ¾ cup butter
- 1 teaspoon ground allspice
- ½ teaspoon baking soda
- 1 cup milk
- 12 ounces sifted self-rising flour
- 2 eggs
- 1 ½ cups white sugar
Instructions
- Preheat the oven to 325 degrees F (160 degrees C). Line an 8-inch deep cake pan with parchment paper.
- 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.
- Stir flour and eggs into fruit mixture. Pour batter into the prepared pan. Wrap the outside of the pan with brown paper or newspaper.
- 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.
- 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.
Servings: 10