Google Plus Facebook Pinterest Twitter

New Classic Cakes – Part 2

Posted 03/10/2007 by Liz Hinds

Fruit Cake

Let’s hear it for the everyday fruit cake!

Fruit cakes have fallen out of favour in recent years as trendier cakes such as carrot cake, have risen in popularity. But we say that not only are Fruit Cakes classic, they’re simple to make and delicious to eat as well!

We’ve collected a few recipes for you to choose from. None of them are complicated but they do take a little while to cook so don’t put the kettle on just yet!

Boiled Fruit Cake

What You Need:

  • 400g (14oz) mixed fruit
  • 175g (6oz) brown sugar
  • 110g (4oz) margarine
  • 1 teaspoon mixed spice
  • ½ teaspoon bicarbonate of soda
  • 285ml (9.6floz) whole milk
  • 350g (12oz) self raising flour
  • 2 free range eggs

Preheat the oven to 170ºC (150ºC Fan Oven / 325 F / Gas Mark 3). Grease and line an 8” tin.

Put the fruit, sugar, margarine, mixed spice, bicarbonate of soda and milk into a saucepan. Bring to the boil and simmer for 5 minutes. Allow to cool.

Sieve in the flour and add the eggs. Mix well. Pour the mixture into the tin and bake for 40 minutes. Lower the heat to 150ºC (130ºC Fan Oven / 300 F / Gas Mark 2) and continue to cook for a further hour or until well risen and cooked.

Take out of the tin and leave to cool on a wire rack.

Auntie May’s All in One Fruit Cake

We have no idea who Auntie May was but she made a good cake!

What You Need:

  • 110g (4oz) margarine
  • 110g (4oz) sugar
  • 225g (8oz) self raising flour
  • 350g (12oz) mixed fruit
  • 2 free range eggs
  • 1 teaspoon mixed spice
  • Walnut halves

Pre heat the oven to 170ºC (150ºC Fan Oven / 325 F / Gas Mark 3). Grease and line a 2lb loaf tin.

Place all the ingredients except the walnuts in a mixing bowl and beat with a wooden spoon until well-mixed. Put the mixture in the tin. Smooth the top and cover with walnut halves.Bake for about 1½ hours or until cooked. Leave the cake in the tin for 10 minutes before turning out onto a wire rack to cool.

Farmhouse Cake

What You Need:

  • 225g (8oz) wholemeal flour
  • 225g (8oz) plain flour
  • 1 teaspoon mixed spice
  • 1 teaspoon bicarbonate of soda
  • 175g (6oz) margarine
  • 150g (5oz) sultanas
  • 150g (5oz) raisins
  • 1 free range egg
  • 275ml (9.3floz) whole milk

Pre heat the oven to 170ºC (150ºC Fan Oven / 325 F / Gas Mark 3). Grease and line an 8” round tin.

Sieve together the flours, spice and bicarb. Return the bits of bran that will be left in the sieve to the flour mixture. Rub the margarine into this flour mixture until you have a mixture resembling breadcrumbs. Stir in the sugar and fruit. Add the beaten egg and enough milk to give you a dropping consistency. Put the mixture in the tin and cook for about 2 hours, or until firm to the touch. Turn out and cool on a wire rack. Sprinkle with icing sugar before serving.

Fruity Apple Cake

What You Need:

  • 240ml (8 fl oz) apple sauce (made by simmering or microwaving about 1lb peeled and sliced cooking apples)
  • 225g (8oz) plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon
  • ½ teaspoon mixed spice
  • ½ teaspoon ground ginger
  • 350g (12oz) mixed fruit
  • 50g (2oz) walnuts (chopped)
  • 150g (5oz) margarine
  • 175g (6oz) soft brown sugar
  • Finely grated rind of a lemon
  • 2 free range eggs

Pre heat the oven to 170ºC (150ºC Fan Oven / 325 F / Gas Mark 3). Grease and line an 8” round tin.

Sieve together the flour, bicarb and spices. Add the fruit and walnuts and mix.

In a separate bowl, beat the margarine, sugar and lemon rind together until light and fluffy. Beat in the eggs.

Fold in the dry ingredients, alternating them with the apple sauce.

Place the mixture in the tin. Dredge the top with caster sugar. Cook for about 1¼ hours or until done. Turn out onto a wire rack to cool.

Leave a Reply