Farmhouse Fruit Cake
A firm family favourite, this is straightforward farmhouse fruit cake made with a mixture of dried fruits. This everyday treat can be enjoyed on any occasion.
- 100g sultanas
- 100g raisins
- 50g mixed glacé peel
- 75g glacé cherries
- 125g Wessex Mill Self Raising Flour
- 125g butter
- 125g soft brown sugar
- 2 eggs
- 75g ground almonds
- plus oil, for tin
- 1 x 18cm/7" inch round loose bottom cake tin
- 2 x mixing bowls
150°C, Fan 130°C, 300°F, Gas 2
Preheat the oven and rub some oil around the inside of a 18cm/7” inch round loose bottom cake tin.
Measure the sultanas, raisins and glacé peel into a bowl, cut the cherries into quarters and add these.
Add the flour to the bowl and stir until all the fruit is covered in flour.
Cut the butter into cubes and put them into a mixing bowl with the sugar and beat until smooth.
Break the eggs into the bowl one at a time beating well after each addition.
Beat in the ground almonds.
Tip the flour and fruit into the bowl and stir until thoroughly mixed.
Tip the mixture into the cake tin and smooth the top.
Bake for 75-80 minutes.
Remove from the oven and leave to cool in the tin.
When cold wrap in kitchen foil and store in a tin for up to a week.