Farmhouse Fruit Cake

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.

Prep time: 15-20 mins Bake time: 75-80 mins Makes: 1 fruit cake
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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

  • 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.

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