I first made this boiled fruitcake recipe for Christmas but now I use it all year round. I have made errors and forgot ingredients and it is very forgiving, I haven't made one I can't eat yet.
Preheat oven to 160 degrees C. Line one 20cm deep-sided cake tin with baking paper.
Place the dried fruit, cherries, sugar, butter, mixed spice and milk in a medium sized saucepan. Bring to a boil and simmer for 5 minutes. Let mixture cool.
Stir in the eggs then sift in the flour and bicarb soda. When well combined pour the batter into the prepared tin.
Bake for 2 hours. Remove cake from oven and allow it to cool in the tin for 5 minutes, then turn it out onto a cake rack, remove baking paper and let cool.