Classic fruit cake

Classic fruit cake


11 people made this

About this recipe: This cake tastes best when it has been kept for a few days before eating. Fruit cake is a great way to use up all those packages of dried fruits that accumulate in the pantry over time.

MarlowMethodistChurch Buckinghamshire, England, UK

Makes: 1 classic fruit cake

  • 110g (4 oz) margarine
  • 450g (1 lb) mixed dried fruit
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon mixed spice
  • 200g (7 oz) caster sugar
  • 250ml (8 fl oz) cold water
  • 2 beaten eggs
  • 255g (9 oz) self raising flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder

Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

  1. Preheat oven to 180 C / Gas 4. Grease and line a 23cm (9 in) cake tin
  2. Place the margarine, dried fruit, bicarb, mixed spice, sugar and water in a saucepan and bring to the boil for 2 minutes. Remove from the heat and allow to cool.
  3. Once cooled, add the eggs, flour, salt and baking powder. Mix well then transfer to the prepared cake tin.
  4. Bake in the preheated oven for 1 1/2 hours or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool before removing from the tin and slicing and serving.

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