Sunday, 30 May 2010

Light Fruit Cake

I have spent this afternoon trawling through my old Recipe notes book which is a scrap book of magazine articles and hand written recipes and looking to reinstate them again for regular use.

This is very delicious cake and something I used to make on a regular basis. Looks like it needs ressurecting.


8 oz self raising flour
pinch of salt
1/2 teaspoon of mixed spice
4oz margarine
4oz demerara sugar
6oz dried fruit mixture
2 eggs
3-4 tablespoons milk
Demerara sugar for topping

  1. To the flour add the salt and mixed spice then rub in the margarine until like a crumble mix.
  2. Add the sugar and dried fruit mixture and mix evenly so that the ingredients are distributed evenly.
  3. In a separate bowl beat together the eggs and then add the milk.
  4. Add to the rest of the ingredients combining well.
  5. Line a deep cake pan with greaseproof or baking parchment, making sure that you grease the lining well (I melt a little butter or margarine in a pan then brush on after I have the pan lined to my satisfaction).
  6. Add the cake mixture finishing off with a sprinkle of demerara sugar and cook at oven temperature 350 degrees F until the cake is golden brown and a skewer inserted into the middle of the cake comes out clean.
  7. Leave to cool.
  8. Serve at tea time or as a cut and come again cake.


  1. Remove wrapping


  1. What size tin do you use???? That sounds very like a recipe I used to bake in a square tin for open days, we used to call it Country Cake.

  2. I use a round 6 inch across cake tin by about 4 inches deep. The recipe was one my ex-mother in law used to make on a regular basis and she gave me the recipe (I have had the recipe about 35 years. But she always referred to it as a light fruit cake. But it is delicious.


  3. This sounds nice, I'm glad silversewer asked about the tin size as I'd have used a 7" one. 6" cake recipes are hard to find but much more convenient for two people. Would this freeze do you think? I freeze Victoria sponge and similar cakes but have never tried a fruit cake. It would be useful to have a couple in reserve for unexpected visitors.

  4. I have never frozen one but I don't see why not. The only thing I can think it may affect is the cutting of the cake - it may make it go really crumbly so that it breaks rather than slices. My Nan used to freeze all sorts of cakes and they used to come out okay including rich fruit cakes and Christmas puddings. It may be just a case of freezing one and then seeing what happens. Let us know.



  5. Shan't be making this for a while - I fell and broke my wrist this afternoon! Exp[eriment on hold!

  6. Hugs Rowan how annoying. I do hope you are okay and that your recovery is swift.Please be kind to yourself and take care. Dare I ask how you did it?

    With love for a speedy recovery


  7. I slipped on a large wet stone as I was walking my dog by the river! Shall try and be positive about it and regard it as an opportunity to answer all my letters, do a couple of blog posts (typing with one finger) and catch up on my reading. Fortunately it was my left wrist so it's not as bad as it might have been.


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