Best Boiled Fruitcake The Best Recipes

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Best Boiled Fruitcake

"This recipe produces a sincerely moist fruit cake it became given to me through my mom, and it's surely smooth. My mother makes use of it for Christmas cake by using icing it. I use it for birthdays, Christmas, or just for a treat."

Ingredients :

12 oz. Candied mixed fruit
five oz. Glace cherries, roughly chopped
2 ounces candied combined citrus peel
2 oz. Chopped walnuts
3/four cup butter
1 teaspoon floor allspice
1/2 teaspoon baking soda
1 cup milk
12 oz. Sifted self-growing flour
2 eggs
1 1/2 cups white sugar

Instructions :

Prep :	Cook : 10M	Ready in :

Preheat oven to 325 degrees F (one hundred sixty levels C). Line one eight 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 combination cool to frame temperature.
Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outdoor of pan with brown paper or newspaper.
Bake at 325 degrees F (a hundred and sixty levels C) for 40 mins then lessen temperature to three hundred degrees F (a hundred and fifty ranges C) and maintain to baking cake for 1-1/2 hours. Remove cake from oven and permit it to chill in tin for five mins then turn it out onto a cooling rack, put off greaseproof paper and go away until cool. Cake may be stored for up to 6 months wrapped in foil and in an air tight tin.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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