This week we feature a recipe for a simple fruit cake submitted by
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Foolproof Fruit Cake
You will need: 7" - 18cm - square or 8" - 20cm - Round Cake Tin1
- 120g - 4oz - Margarine
- 170g - 6oz - Sugar
- 340g - 14oz - Dried Fruit2
- 225ml - 8floz - Water
- 1tsp Bicarbonate of Soda
- 1htsp Mixed Spice
- 2 Beaten Eggs
- 120g - 4oz - Plain Flour
- 120g - 4oz Self Raising Flour
- Pinch of Salt
Preheat the oven to: 350ºF 180ºC Gas Mark 4 3.
Prepare the tin by applying a thin layer of margerine and lining with two layers of greaseproof paper
Put margarine, sugar, fruit, water, bicarbonate of soda and mixed spice in a saucepan over a moderate heat. Bring to boil and simmer for 1 min.
Pour into a mixing bowl and allow to cool.
Add eggs, flour and salt to cooled mixture. Mix well and pour into prepared tin
Bake for about 1.25 hrs4.
Cake is ready when an inserted skewer comes out clean
Leave to cool on a wire rack.
This is a very forgiving recipe, I recently made it in a kitchen without any scales, and did the '8 oz of sultanas, oh that's about half a bag' method of weighing, and it worked out just fine.
It will keep for a week or so in a tin, and can be 'spiked' with brandy or whatever you fancy before being covered in marzipan and icing for Christmas.