Fruit cake is underrated. Chocolate gets all the good press and fruit cake just doesn't. This recipe is brilliant; have been using it for years. It is moist without being heavy. Takes a bit of time but definitely worth it.
Ingredients
Method
Cut the butter into a bowl and chuck it in the oven for about a minute to melt slightly so it is easier to beat. Add in the sugar. Beat until all incorporated into a paste. Now add the eggs and beat - to be honest it looks awful at this stage but keep beating until all mixed in. Now chuck in the flour and whizz. It will turn into a nice thick paste.
Now add the fruit then stir in well with a spoon.
Pop the mix in a lined round baking tin and cook at 175 for 30 mins, the cover with foil and bung back in for 15 mins. Now, keeping the foil on, bump the temperature up for 200 and cook for a further 20 mins then bring it back down to 175 for another 20 mins.
Let it stand until cool before tipping out.
- 250g butter
- 230g soft brown sugar
- 4 eggs
- 230g self raising flour
- 350g seedless raisins
- 290g sultanas
- 70g peel
- 80 glacé cherries
Method
Cut the butter into a bowl and chuck it in the oven for about a minute to melt slightly so it is easier to beat. Add in the sugar. Beat until all incorporated into a paste. Now add the eggs and beat - to be honest it looks awful at this stage but keep beating until all mixed in. Now chuck in the flour and whizz. It will turn into a nice thick paste.
Now add the fruit then stir in well with a spoon.
Pop the mix in a lined round baking tin and cook at 175 for 30 mins, the cover with foil and bung back in for 15 mins. Now, keeping the foil on, bump the temperature up for 200 and cook for a further 20 mins then bring it back down to 175 for another 20 mins.
Let it stand until cool before tipping out.
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