Grandma's Overnight Fruit Cake
Over a year ago
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Ingredients
- 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
Accompaniment
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Description
This is a delicious fruit cake which improves with age, best left at least a week after making. My Grandma made it for all occasions and it is a favourite with all the family
Method
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1
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.
Chef's Tips
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.
the milk can be left out to sour or you can use some lemon juice to add to fresh milk.
I just love fruit cake and this looks excellent and will be baking this over the Christmas holidays. Please can you tell me what soured milk is and can I buy it at the supermarket – or do I just let a pint of milk go sour and then use that? Regards Jocelyn