"There is nothing as comforting as a slice of fruit cake with a cup of tea to satisfy that 4pm craving. Fruit cake is so satisfying, tasty and filling , little goes a long way. This cake is my mums recipe and one of the reasons I tend to call into visit her mid afternoon!"
Ingredients
Cake
- 110g butter at room temperature
- 110g caster
- 2 eggs
- 110g plain flour
- Pinch of baking powder
- ½ teaspoon mixed spice
- 1 tablespoon flaked almonds
Method
Pre-bake prep
- The night before soak 575g Sultanas with finely grated zest and juice of a medium sized orange.
- Soaking the fruit overnight is crucial allowing the the fruit to plump up and contributing to the overall success of the cake.
Method
- Line a 2lb /900h loaf tin with baking parchment.
- Preheat the oven to 145c
- Sieve the flour, baking powder and mixed spice together.
- Cream the butter and sugar together until pale and soft.
- Add the eggs and flour mix then gently fold in the fruit.
- Transfer the mixture to the lined loaf tin.
- Bake in a pre-heated oven for 1 hour, then reduce the temperature to 125c for a further 30 minutes.
- Allow to cool in the tin. Once cooked, wrap the cake in parchment paper, I prefer to leave it a day before I cut it. This cake will last for at least a week
