Boiled Fruitcake

Directions

1. 1
   Preheat oven to 325 degrees F (160 degrees C).
2. 2
   Line one 8x3 inch round cake tin with parchment paper.
3. 3
   In a medium saucepan, combine mixed fruit, cherries, citrus peel, walnuts, sugar, butter, milk, mixed spice, and baking soda.
4. 4
   Bring to a boil, and simmer for 5 minutes.
5. 5
   Let the mixture cool to room temperature.
6. 6
   Stir in flour and eggs.
7. 7
   Pour into the prepared pan.
8. 8
   Wrap outside of pan with brown paper or newspaper.
9. 9
   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.
10. 10
    Remove cake from oven, and allow to cool in the tin for 5 minutes, then turn it out onto a cooling rack, remove paper, and cool completely.
11. 11
    Cake can be stored for up to 6 months wrapped in foil and in an airtight tin.