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"."

Steps

Day one.

Mix the first 11 ingredients into a large heavy based pot , place over a medium heat.

Stir and bring to the boil.

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.

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 t.

Ingredients

sultanas, raisins, currants, dates, walnuts, glace cherries, brown sugar, white sugar, butter, water, bicarbonate of soda, fresh orange juice, eggs, self raising flour, plain flour, mixed spice, blanched almond