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Although a culinary curse for many – I truly look forward to a well made piece of Fruit Cake as part of my delicious Christmas celebrations.


fruit cake

150 grams butter

75 grams brown sugar

300 grams sultanas

250 grams currants

50 grams dried apricots, chopped

1 teaspoon mixed spice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

finely grated zest of 1 lemon

1 teaspoon bicarbonate of soda

300 ml water

2 tablespoons sherry

150 grams flour

150 grams self-raising flour

pinch of salt

2 eggs, well beaten

Heat oven to 170C, and position a shelf in the centre of the oven. Line a deep cake tin 18cm square, with baking paper.

Put butter, sugar, fruit, spices and lemon zest in a saucepan. Dissolve the bicarbonate of soda in water and add to pan. Bring to a gentle boil, stirring often (let the butter melt before the mixture boils). Remove pan from heat and cool. Add sherry.

Add eggs to cake mixture, then sift over flour and salt and mix in.

Spoon into tin. Bake in the oven for 1 1/4 hours or until a skewer inserted into the centre of the cake comes out clean. Cool cake in tin, then turn out carefully, leave on a cake rack until completely cold.


Recipe adapted from Your Home and Garden