The Ultimate Fruit Cake Recipe
At Barking Baking we are well aware that exams are looming; it is, therefore, vital to have something to nibble on to survive the long days up to 11th May. The beautiful thing about a fruit cake is that it lasts forever (nearly) as long as you keep it in a cake tin or wrap it up in foil. This recipe is a time-honoured classic and works a treat. Nice and moist, not too heavy. Perfect. And it is not too moreish so you won’t go and eat it all at once.
- 250g butter
- 230g soft brown sugar
- 4 eggs
- 230g self raising flour
- 350g seedless raisins
- 290g sultanas
- 70g peel
- 80 glacé cherries
Cut the butter into a bowl and chuck it in the oven for about a minute to melt slightly so it is easier to beat. Add in the sugar. Beat until all incorporated into a paste. Now add the eggs and beat – to be honest it looks awful at this stage but keep beating until all mixed in. Now chuck in the flour and whizz. It will turn into a nice thick paste.
Now add the fruit then stir in well with a spoon.
Pop the mix in a lined round baking tin and cook at 175 for 30 mins, the cover with foil and bung back in for 15 mins. Now, keeping the foil on, bump the temperature up for 200 and cook for a further 20 mins then bring it back down to 175 for another 20 mins.
Let it stand until cool before tipping out.
Enjoy with a cup of tea!
For the original recipe & more visit the Barking Baking website.