Boiled Fruit Cake

Here is a really speedy and easy fruitcake recipe - good to have on hand if you have forgotten to prepare your homemade fruitcakes well in advance. All you have to do is boil some ingredients together, then once cooled, stir in everything else and bake. The boiling process helps to caramelize the sugar, soften the raisins, and intensify the spice. You can use your favorite fruits in this cake - substitute currants or chopped dates for some or all of the raisins, and use any kind of glacé fruit or peel you wish. You can add some nuts into this as well if desired. The fruitcake can be enjoyed immediately, frozen for long term storage, or soaked in liquor and well wrapped to age. 

Boiled Fruit Cake
2 cups water
2 cups packed light brown sugar
1/2 butter or hard margarine, cut into cubes
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon salt
4 cups raisins

4 large eggs
3 cups all-purpose (plain) flour
2 teaspoons baking soda
2 teaspoons vanilla extract
2 cups chopped mixed fruit

In a large saucepan, bring the first eight ingredients to a boil. Boil for five minutes, then cool to lukewarm. 
Preheat oven to 325◦F. Grease a ten inch tube pan.
Gradually beat in the eggs, one at a time. Stir in the remaining ingredients until well combined. Spread batter evenly into prepared pan. Bake for about an hour until a toothpick inserted in the center comes out clean. Cool slightly before removing from pan.