Monday, 1 August 2011

Standby fruit cake

Many years ago, I came home from university with a cake recipe involving many ingredients and three complex stages. My Mother was not at all impressed with my new recipe and insisted that I copied her recipe into my book.

She was right. I never made the complicated recipe but I've made her recipe many times.

This recipe keeps well-if hidden.

Here it is with a few, minor tweaks of my own.


8oz/225g plain flour
1 level teaspoon baking powder
6oz/170g soft brown sugar
5oz/140g margarine or butter
3 eggs
2 tablespoons milk
11/2lb/650g sultanas or other mixture of dried fruit (chop larger fruit such as apricots)
Note-I have sometimes used a 500g packet without problems.


Heat oven to 150 C/300 F /mark 2

Grease a 8"/20cm cake tin and line with paper.
Add the flour, baking powder and sugar to a large mixing bowl, add the butter/margarine, eggs and milk.

Stir until well mixed then add the dried fruit.
Add to cake tin.

Cook for three hours until a skewer comes out clean.
If necessary, cover for the last hour with foil.



  1. Three hours requires patience! :-) Sounds yummy! I will try it when it cools off enough to have stove heat up kitchen for that long. Now, I need even more patience, lol!

  2. This evening it is too hot, even in England, to have the oven on-an unusual occurrence.