Eggless Fruit Cake

    An easy to make, tasty everyday cake. The nut topping is optional.

    14 people made this


    • 12oz plain flour
    • Half a level teaspoon salt
    • 1 level teaspoon mixed spice
    • 6oz margarine
    • 6oz caster sugar
    • 12oz sultanas
    • Quarter of a pint of milk
    • Quarter of a pint of water
    • 1 tablespoon vinegar
    • 1 level teaspoon bicarbonate of soda
    • 2oz crunchy nut topping or chopped hazelnuts
    • 7 and a half inch cake tin, base lined and greased


    1. Set the oven to warm, gas mark 3/325F/160C.
    2. Sift the flour, salt and mixed spice into a bowl.
    3. Rub in the margarine until the mixture resembles breadcrumbs.
    4. Stir in the sugar and sultanas.
    5. Mix together the milk, water vinegar and bicarbonate of soda, then stir into the flour and mix thoroughly with a wooden spoon.
    6. Transfer the mixture into the tin and sprinkle over the nut topping.
    7. Bake in the centre of the oven for about 1 hour 45 minutes or until cooked. (Insert a skewer into the middle of the cake, if it comes out clean the cake is done, if there is mixture on the skewer then it needs longer in the oven).
    8. Leave to cool in the tin for 10 minutes before turning out.

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