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