Ingredients

• 1.5 cups white sugar
• 12 ounces candied mixed fruit
• 1 cup milk
• 0.75 cups butter
• 5 ounces glace cherries , roughly chopped
• 2 ounces candied mixed citrus peel
• 2 ounces chopped walnuts
• 1 teaspoon ground allspice
• 0.5 teaspoons baking soda
• 12 ounces sifted self-rising flour
• 2 large eggs

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C). Line an 8-inch deep cake pan with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.

Nutrition per serving