Ingredients
1 ½ cups white sugar
12 ounces candied mixed fruit
1 cup milk
¾ cup butter
5 ounces glace cherries, roughly chopped
2 ounces candied mixed citrus peel
2 ounces chopped walnuts
1 teaspoon ground allspice
½ teaspoon baking soda
12 ounces sifted self-rising flour
2 large eggs
Preparation
Step 1
Preheat the oven to 325 degrees F (160 degrees C). Line an 8-inch deep cake pan with parchment paper.
Step 2
Place sugar, candied mixed fruit, milk, butter, cherries, citrus peel, walnuts, allspice, and baking soda in a medium-sized saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat and allow to cool slightly.
Step 3
Stir flour and eggs into fruit mixture. Pour batter into the prepared pan. Wrap the outside of the pan with brown paper or newspaper.
Step 4
Bake cake in the preheated oven for 40 minutes. Reduce temperature to 300 degrees F (150 degrees C) and continue baking cake for 1 1/2 hours.
Step 5
Let cake sit at room temperature for 5 minutes, then invert it onto a wired rack. Remove parchment paper, flip cake, and allow to cool completely on the rack. Cake may be stored wrapped in foil and in an airtight container for up to 6 months.
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