I don’t make a fruit cake rather incessantly, actually maximum years I only make one and that’s the Christmas cake. Nonetheless, very in recent years I have made two, to totally other recipes, and been more than happy with them. This is in point of fact the second one and regardless that apparently daft to put up about #2 previous than #1 I had to get this one out because of the connection with Christmas.
The rationale for making this cake began with a move to to our nearest (actually very local) National Trust assets, Hardwick Hall, to look the Christmas decorations.
I love having Hardwick Hall on our doorstep and we move to it incessantly, just because we’re in a position to. The Christmas decorations did not disappoint – that they had been horny. We blended the day trip with a pub lunch and once we gained space we discovered that our puppy were up to no excellent in our absence.
When I say puppy I in point of fact indicate our strapping 16 month earlier not unusual poodle Hugo. He’s so large that it’s normally onerous to remember the fact that strictly speaking he nevertheless is a puppy on the other hand anyway he had made up our minds to chunk to bits the cover and primary few pages of my little Just right Foods cake recipe information that I had left at the coffee table. Little devil!
I briefly ordered a choice replica from Ebay and it arrived only two days later. It’s in excellent scenario, secondhand and with some internet web page corners grew to become over. I uncover that hardly hectic on the other hand it’s attention-grabbing to look what recipes the sooner owner has used. A lot more attention-grabbing was once the magazine clipping that fell out of the information!
This has passed off previous than and on that match, as now, I felt forced to make the recipe. You most likely can read about Sharon’s Hotpot proper right here.
The recipe was once for Sandringham Fruit Cake which obviously has royal connections so I fired up the former laptop personal computer to look what it was once all about. I were given right here up with not anything very so much excluding a lot of references prior to now and walnut cake being the Queen Mother’s favourite and a lightweight fruit cake being commonplace for afternoon tea. I gave the impression in my recipe books and couldn’t uncover it anyplace there each.
So I decided to have a move anyway and I’m in truth satisfied I did. It was once gorgeous. Unnecessary simple to make, no longer heavy at the fruit or spice and because of this reality simple to devour.
I served it on my gorgeous new Christmas Robin cake stand, too.
The recipe is written in oz. first with grams in brackets suggesting that it may well be rather earlier on the other hand there were no other clues as to where it had come from. It moreover gave no dimension of tin to use. I guessed an 8” from the volume of the parts on the other hand it was once cooked part an hour previous than the time stated.
4oz / 100g sugar (I used golden caster)
4oz / 100g margarine (I used Stork for Desserts)
8oz / 225g self raising flour
12oz / 350g blended dried fruit
½ cup (4 fl ounces or 125ml) milk
½ tsp blended spice
“Using a wooden spoon, mix sugar and margarine jointly until creamy and stir in the rest of the parts to make a company, stodgy mixture.”
(I creamed the sugar and Stork with my hand held mixer, then beat throughout the eggs and folded in the rest of the parts.)
Turn into in a position tin and bake for approximately two hours at 160C / 315F / gasoline mk3.
Bake for 2 hours – mine was once ready in 1½ hours.
Cool throughout the tin previous than turning out.
Cuts into 10 – 12 slices.