Grandma's Boiled Fruitcake

"I am posting this for myself, as I only make this once a year - the recipe has often moved since I made it last (or I forgot where I put it). This recipe has been in our family for over 100 years (5 generations), it takes 2 days make and is rich and moist. As this fruit cake contains no alcohol it does not need time to "cure"."
 
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Ready In:
50hrs
Ingredients:
17
Yields:
1 cake
Serves:
24
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ingredients

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directions

  • Day one.
  • Mix the first 11 ingredients into a large heavy based pot, place over a medium heat. Stir and bring to the boil (don't leave it alone in case it burns at the base).
  • Reduce the heat to low and simmer for 10 minutes, you can leave it alone for this part.
  • Turn the heat off and add the orange juice, stir until well combined and leave overnight to soak. Place a lid over the top to stop moisture evaporating through the night.
  • Day 2.
  • In the cold pot with the pre-soaked fruit mixture add the remaining ingredients and stir well, be warned - you will need some serious elbow grease as the mixture will be very thick!
  • In either 2 large and deep loaf tins or a deep 20x20cm grease and line the sides and base 4 times with brown paper (I use brown paper bags that I have sliced open). Have the paper create a rim that goes up and above the tin. For a square tin you will need around 8 paper bags.
  • Place the cake mix into the prepared tin/s. Bang the cake tin on the floor about 10 times to get all the air bubbles out.
  • Using a wet hand, smooth the cake to make it flat. At this stage you can choose to decorate the top with blanched almonds or not.
  • Place into a cold oven, turn the oven up to 250 degrees F/150 degrees C for 3 1/2 - 4 hours for 1 large cake or 2 1/2 - 3 hours for 2 loaves. Rotate the cakes at least once during cooking - even it you have a fan forced oven. Cake is cooked when a skewer comes out clean.
  • Cool in the tin, cake is best eaten the day after baking.
  • Store in an airtight container for upto 5-7 days depending on your humidity.

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Reviews

  1. This recipe is much like my own Dried Fruit Fruitcake, but since this one includes candied cherries, I wanted to try it out, & since I'm a big raisin fan, I enjoyed the nice combo included here! This is a very nice tasting fruitcake, & I shared it with several neighbors who were happy to have an early taste of this winter holiday treat! Thanks for posting the recipe! [Tagged, made & reviewed for one of my adopted orphans in the current Pick A Chef]
     
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RECIPE SUBMITTED BY

<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). &nbsp;My Poppy has long since passed, but I fondly remember him every time I log on. &nbsp;I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I&nbsp;enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. &nbsp;I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>
 
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