Come back again fruit cake

    1 day 1 hour 50 min

    I called this my 'Come back again cake' because it's a fruity cake/loaf that tastes really yummy if left for a day or two.

    Shetland, Scotland, UK
    27 people made this

    Serves: 10 

    • 115g / 4oz Chilled butter chopped plus extra for greasing
    • 225g / 8oz Self-raising flour
    • 1 teaspoon Baking powder
    • 1 teaspoon Mixed spice
    • 1 teaspoon Cinnamon
    • 115g / 4oz Light soft brown sugar
    • 200g Sultanas
    • 85g / 3oz Dried apricots
    • 85g / 3oz Glace cherries
    • 2 large Eggs
    • 150ml/ 5fl oz Milk
    • 2 teaspoons Natural yogurt

    Prep:20min  ›  Cook:1hr30min  ›  Extra time:1day resting  ›  Ready in:1day2hr50min 

    1. Preheat the oven to 180c/ 350f/gas 4. Grease and line a 20cm/8in spring form cake tin.
    2. Sift the flour, baking powder, mixed spice and cinnamon into a mixing bowl and stir well with an wooden spoon. Add the butter and rub it into the flour mixture with your fingertips so that the mixture resembles fine breadcrumbs. Stir in the sugar, sultanas, apricots and cherries then add the beaten eggs, milk, yogurt and mix well with a large metal spoon. Scrape the mixture into the baking tin using a large rubber spatula and spread evenlly.
    3. Bake for 75-90 minutes depending if done or not. Until the cake springs back when pressed lightly and a skewer(cocktail stick) inserted into the middle of the cake comes out clean.
    4. Remove the cake from the oven and leave to stand for 5 minutes, then turn out onto wire rack and leave to cool.

    Serving suggestion

    Leave for at least 24 hours after baking to cut and eat the cake. This will make the taste juicier.

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    Reviews in English (1)


    very easy and very tasty  -  09 Dec 2013

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