Best Boiled Fruitcake Tasty Recipes

Saturday, August 31, 2013

Best Boiled Fruitcake

"This recipe produces a surely wet fruit cake it turned into given to me via my mom, and it is sincerely smooth. My mother makes use of it for Christmas cake by way of icing it. I use it for birthdays, Christmas, or only for a deal with."

Ingredients :

12 ounces candied mixed fruit
5 oz. Glace cherries, roughly chopped
2 ounces candied blended citrus peel
2 oz. Chopped walnuts
three/4 cup butter
1 teaspoon floor allspice
1/2 teaspoon baking soda
1 cup milk
12 ounces sifted self-rising flour
2 eggs
1 half cups white sugar

Instructions :

Prep :	Cook : 10M	Ready in :

Preheat oven to 325 degrees F (a hundred and sixty stages C). Line one eight inch deep sided cake tin with parchment paper.
Place the fruit cherries, peel, walnuts, sugar, butter or margarine, combined spice, baking soda and milk in a medium sized saucepan. Bring to a boil and simmer for five mins. Let aggregate cool to body temperature.
Stir inside 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 (a hundred and sixty ranges C) for forty mins then lessen temperature to 300 tiers F (150 tiers C) and hold to baking cake for 1-half of hours. Remove cake from oven and permit it to chill in tin for 5 minutes then turn it out onto a cooling rack, eliminate greaseproof paper and go away until cool. Cake may be saved for up to 6 months wrapped in foil and in an air tight tin.

Notes :

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

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