Traditional fruit cake recipes
Our top 3 of 18 Traditional fruit cake recipes
- Grandma's Overnight Fruit Cake
- Farmhouse Fruit Cake
- The Stedman Fruit Cake
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NB - When first mixed it will be loose and floppy. It will firm up overnight. It can be frozen once cooked and also improves with time Instead of using all sugar you can use 4oz sugar and 4 tablespoons of syrup warmed The sour milk is made from leaving the milk until it goes sour. You can also sour fresh milk with a dollop of lemon juice.
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- 1lb plain flour
- 6oz margerine or butter or margarine
- ½ teaspoon nutmeg, or cinamon, or mixed spice
- 8oz sugar preferably soft brown
- 2 teaspoons of bicarbonate of soda
- 1pint soured milk
- 1lb mixed dried fruit
- Rub fat into flour, add salt ½ tspn, sugar and fruit. Add bicarb to milk and mix well
- Add milk mixture to cake mix and leave covered overnight.
- Bake at 180 degrees C, in well greased and floured, or lined tin.
You can always alter the amount of fruit you put in, It just dipends on personal tastes! You can also add nuts if you wish, the only reason I dont is because daddys alearjic to them! xxx
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- 100g / 4oz Plain Flour (sieved)
- 125g / 5oz wholewheat flour
- 2 tsp baking powder
- 1 tsp mixed spice (optional)
- ½ tbs Ground Cinnamon
- 100g / 4oz soft brown sugar
- 100g / 4oz butter or margarine
- 250g / 10oz Mixed dried fruit
- 2 tbs marmalade
- 2 eggs
- 1. Preheate the oven to 160°C/325°F or Gas Mark 3.
- 2. Sift and mix all the dry ingrediants, exept the dried fruit, into a large mixing bowl.
- 3. Stir in the butter or margarine followed by the beaten eggs and marmalade. Pore in the mixed dried fruit and fold so distributed evenly in the mixture. Stir in a little milk if the mixture seems too stiff.
- 4. Spoon into a greased 20 cm (8 in) round cake tin lined with greased greaseproof paper or well greased with butter.
- 5. Bake in the preheated oven for about 1 1/2 hours or until a skewer goes into the center of the cake and it comes out clean, (Cover the top of the cake with greaseproof paper if it begins to become too brown during the cooking).
- 6. Remove from the oven, take out of the tin and discard the greaseproof paper. Cool on a wire rack, then store in an airtight tin.
- 7. Decorate, cut then eat. yum yum!
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- 175g Demerara sugar
- 150g Sultanas
- 125g Currants
- 150g Raisins
- 300 ml Water
- 75g Glace cherries
- 125g Butter or Margarine
- pinch Salt
- 1 Egg beaten
- 275g Self-raising flour
- 50g Blanched almonds
- Put sugar, sultanas, raisins, currants, salt,butter/marg and water into asaucepan. Bring to the boil and simmer for 20 minutes. Pour into a mixing bowl and allow to cool.
- Preheat oven to 170C/Gas 3. Grease and line an 8" cake tin. Add egg and flour to COOLED fruit mixture and mix well.
- Turn into cake tin and arrange almonds on top. Bake for about 1 1/2 hours until risen and golden brown. Cool slightly before turnion