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| Best Boiled Fruitcake |
"This recipe produces a sincerely moist fruit cake it turned into given to me with the aid of my mother, and it's genuinely easy. My mom uses it for Christmas cake via icing it. I use it for birthdays, Christmas, or only for a deal with."
Ingredients :
- 12 oz. Candied combined fruit
- five oz. Glace cherries, kind of chopped
- 2 oz. Candied mixed citrus peel
- 2 oz chopped walnuts
- three/4 cup butter
- 1 teaspoon floor allspice
- 1/2 teaspoon baking soda
- 1 cup milk
- 12 oz sifted self-rising flour
- 2 eggs
- 1 1/2 cups white sugar
Instructions :
| Prep : | Cook : 10M | Ready in : |
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- Preheat oven to 325 degrees F (a hundred and sixty degrees 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 minutes. Let aggregate cool to frame temperature.
- Stir inside the flour and the eggs. Pour batter into the prepared pan. Wrap outdoor of pan with brown paper or newspaper.
- Bake at 325 ranges F (a hundred and sixty levels C) for 40 mins then lessen temperature to three hundred levels F (150 tiers C) and continue to baking cake for 1-half hours. Remove cake from oven and allow it to chill in tin for 5 minutes then turn it out onto a cooling rack, remove greaseproof paper and depart till cool. Cake can be stored for up to six months wrapped in foil and in an air tight tin.
Notes :
- Reynolds® parchment may be used for simpler cleanup/removal from the pan.
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