Tuesday 11 September 2018

Sunday Fruit Cake

We made the journey over to Lancashire at the weekend. As we wandered round we found a wonderful market full of tempting produce. One of the things we brought home was some local Lancashire cheese. Not only is it a great addition to a cheese board but it goes extremely well with a slice of fruit cake.

I've called this fruit cake 'Sunday Fruit Cake' as it quite different to the dark, rich version that is normally associated with Christmas. It is a light version in both texture and appearance. As the Junior JibberJabbers don't like fried fruit in a cake I made a small cake in a 6in tin. Since it is quick to put together and bake it is perfect for making on a Sunday afternoon to have with some cheese for either tea or supper.

Equipment: 6in (15cm) cake tin lined, 2 large bowl, electric whisk/beaters, wire rack


4oz (115g) Unsalted butter softened or baking spread
4oz (115g) Light soft brown sugar
8oz (225g) Self raising flour
2 Eggs
⅛ pint (70ml) Milk
½ tsp (2.5ml) Mixed spice
10oz (285g) Mixed dried fruit


1. Pre-heat the oven to 180°C/Gas mark 4.
2. Weigh out the flour and put to one side.
3. Cream together the butter and sugar until pale and fluffy.
4. Beat in the eggs one by one adding a spoonful of the flour with each one.
5. Fold in the remaining flour, milk and mixed spice.
6. Finally add the dried fruit and combine until it is all mixed in.
7. Transfer to the prepared tin and level the top.
8. Bake for 40 minutes and check the top to make sure it isn't cooking too quickly. Cover with baking paper if necessary.
9. Bake for another 20 minutes until a skewer comes out clean.
10. Leave in the tin for a few minutes before turning out and leaving to cool completely on a wire rack.

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