About this recipe:This delightful marmalade fruit cake is a staple in our household and we try to make it at least once a month. For an extra treat, slice and spread some fresh marmalade on top.
170g soft brown sugar
170g margarine, at room temperature
250g self raising flour
340g mixed dried fruit
55g glace cherries
2 tablespoons marmalade
1 tablespoon milk
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:2hr › Ready in:2hr20min
Preheat the oven to 170 C / Gas mark 3. Grease and line a 20cm cake tin with baking parchment.
In a bowl, beat together the sugar and margarine until pale and fluffy. Beat in the eggs and mix until creamy. Sift in the flour then add the remainder of the ingredients and mix well. Transfer the mixture to the prepared cake tin and smooth the top.
Bake in the preheated oven for 2 hours, or until a skewer insterted into the centre comes out clean. Remove from the oven and allow to cool in the tin. Once cooled, remove from the tin and remove and discard the baking parchment. Slice and enjoy.
I found the temperature a bit hot as I have a fan oven and the cake burnt a bit on top, so would bake at 160. I used 2 loaf tins and added a third more to mixture which made 2 good sized cakes. Took 1 hour for smaller tin; 1hr 30 mins for larger tin. - 16 Jan 2015