LIGHT FRUIT CAKE or a tale of 2 fruit desserts #1.

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fruit cake

The main fruit cake I made in 2018 was once for my dad’s 90th birthday ultimate November.   He wanted a small family birthday party and after I asked him what sort of cake he would truly like he discussed a fruit cake.  This slightly took me with out caution. 

fruit cake2

All the years since Mum died I have been making him chocolate desserts, ginger desserts and quite a lot of others, alternatively on no account a fruit cake.  Most likely he was once hankering after one for ages alternatively was once too neatly mannered to mention!

I no longer continuously make a fruit cake so I appeared in my cook dinner dinner books and on the net for recipes and settled on one via Mary Berry referred to as “Simple Fruit Cake”.

It comes from one in every of her cookery books that I don’t in reality non-public referred to as “Mary Berry’s Cookery Direction” and you can see it on the net proper right here.

Fruit cake5

It if truth be told was once delicious.  It had a wonderful almondy flavour and excellent delicate texture with the fruit lightly allotted.  (I have seen that almond essence turns out recurrently in Mary’s recipes.)  It moreover stored properly in an airtight tin.  I decided this is in a position to be my go-to fruit cake recipe for each and every time I had to make one different one – then along were given right here fruit cake #2, Sandringham cake, as consistent with a previous put up……


225g softened butter or baking spread (I used Plant life Buttery)

225g caster sugar

4 eggs

225g self raising flour

100g flooring almonds

½ tsp almond essence

450g blended dried fruit

25g flaked almonds to decorate


Preheat the oven to 160C / 140Fan / gas mk 3.  Butter a deep 20cm springform cake tin and line the ground and facets.

Cream the butter or spread and sugar with {an electrical} whisk until delicate and fluffy.  Beat throughout the eggs one after the other.

Fold throughout the flour, almonds, and extract and mix completely.  Upload the fruit and mix properly.

Spoon the mix into the able tin and stage the perfect.  Scatter the flaked almonds lightly over the top.

Bake for 1½ – 2 hours until done.  (Mine took 1¾ hours.)  Cool throughout the tin.

Cuts into 12 slices.

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