Who doesn’t love a fruit cake? And there are so many different recipes out there. From the heavy style Christmas cake and the slightly lighter Dundee cake through to the Sultana Tea Loaf – you can adapt to what you like and what you have in your cupboards. I often go back to my Grandmother’s handwritten recipe book when looking for anew recipe to try out.
Varied fruit cake with lovely lemon flavour in an all in one cake. Delicious!
I found this recipe on a loose piece of paper inserted into the book – so it may be one that had been written down when visiting a friend perhaps? I shall never know. Anyway it is a lovely recipe. I like that it has glacé cherries in and some lemon rind giving it lots of lovely flavours.
Vary The Fruit
Even if you don’t have the exact fruits – or are out of glacé cherries, you can still make this cake – just substitute with the fruits that you do have. I would recommend that you make it with the lemon rind, though as that is an integral part of the recipe
Milk Instead Of Eggs
I have noticed that several of the recipes in the handwritten recipe book has milk and a small number of eggs. In this case there is only one large egg and 4 tablespoons of milk. It may be that this was in the days around the war when eggs were scarce and rationed.
You can use some milk instead of eggs in a cake mix as it as similar properties as a liquid and containing protein. However egg isn’t just about adding moisture but has a binding effect. It adds to the structure of a cake as well as richness and flavour.
Fruit And Lemon Cake
- 8cm Cake tin
- Electric hand whisk
- 225 g self-raising flour
- 125 g butter, softened
- 1 lemon rind grated
- 125 g caster sugar
- 50 g raisins
- 50 g sultanas
- 50 g glacé cherries chopped
- 1 large egg
- 4 tablespoons milk
- Grease a cake tin
- Pre-heat the oven to 170 degrees C
- Put all the ingredients except the fruit and cherries together in a large bowl
- Mix together until thoroughly combined ideally using an electric whisk
- Fold in all the fruit and mix
- Add to the prepared, greased tin and smooth over the top
- Bake in the oven for about ah hour, checking if done with a skewer. if it doesn't come out clean bake for a further 5 minutes and test again
- Allow to cool before turning out of cake tin and leave to cool completely on cooling rack.
Great cake very good flavour
I added apricots as well and an extra egg