This is a totally yummy fruitcake recipe!
Edna was my grandmothers cook, back in the 1940’s/50’s, and she always had this cake in the tin for tea. Years ago she gave me the recipe and I use it all the time – it never fails to cook well and impress.
The cake is stuffed with dried fruit and nuts and flavoured with orange rind and a little almond essence.
- 8oz / 250g butter
- 8oz / 250g caster sugar
- 3 – 4 eggs
- 5 oz / 150g plain flour
- 5oz / 150g self-raising flour
- 1/4 tsp salt (optional – I don’t )
- 18 oz / 560g mixed dried fruit or 16oz / 500g currents and sultanas + 2oz 60g chopped candied peel
- 2oz / 60g quartered glace cherries
- 2oz/ 60g chopped almonds
- Grated rind of 1 orange
Oven 140C / 280F. Cooking time 1hr 30 min – 2hours
Grease and line a 9″ cake tin and prepare:
This is a bit fiddly but well worth the effort as it prevents the cake from cooking to quickly around the sides.
Place in the middle of the oven to bake. Test after 90 min and subsequently every 15 – 30 mins till firm to touch and/or a bamboo skewer comes out clean.
Leave to cool in the tin. Yummy delicious.
- The cake freezes very well.
- Add mixed spices, ginger and cinnamon for Christmas flavour.
- Exchange half the white sugar with brown for a richer cake.