Boiled Fruitcake

Ingredients

• 0.5 teaspoon baking soda 
• 0.8 cup butter 
• 12 ounces fruit jell-o® mix mixed
• 2 ounces candied citrus peel mixed
• 2  eggs 
• 5 ounces glacé cherries roughly chopped
• 1 teaspoon ground allspice 
• 1 cup milk 
• 12 ounces self-rising flour sifted
• 2 ounces walnuts chopped
• 1.5 cups sugar white

Equipment

• frying pan
• sauce pan
• baking paper
• oven
• wire rack
• cake form
• aluminum foil

Directions

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.
3. Let mixture cool to body temperature.
4. Stir in the flour and the eggs.
5. Pour batter into the prepared pan. Wrap outside of pan with brown paper or newspaper.
6. 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.
7. 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.