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.
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
1 1/2 cups white sugar
1 Preheat oven to 325 degrees F (160 degrees C). Line one 8 inch deep sided cake tin with parchment paper.
2 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.
3 Stir in the flour and the eggs. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
4 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.