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

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fruit cake

The principle 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 in reality like he discussed a fruit cake.  This quite took me with out caution. 

fruit cake2

The entire years since Mum died I have been making him chocolate cakes, ginger cakes and a number of others, alternatively in no way a fruit cake.  Most likely he was once hankering after one for ages alternatively was once too smartly mannered to mention!

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

It comes from one amongst her cookery books that I don’t in point of fact private referred to as “Mary Berry’s Cookery Direction” and you’ll be able to see it on the net proper right here.

Fruit cake5

It in reality was once delicious.  It had a wonderful almondy flavour and just right mild texture with the fruit flippantly disbursed.  (I have seen that almond essence turns out frequently in Mary’s recipes.)  It moreover stored effectively in an airtight tin.  I decided this is in a position to be my go-to fruit cake recipe for each time I had to make one different one – then along were given right here fruit cake #2, Sandringham cake, as according to a previous post……


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

225g caster sugar

4 eggs

225g self raising flour

100g ground almonds

½ tsp almond essence

450g blended dried fruit

25g flaked almonds to embellish


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

Cream the butter or spread and sugar with {an electrical} whisk until mild and fluffy.  Beat throughout the eggs separately.

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

Spoon the mix into the able tin and level the best.  Scatter the flaked almonds flippantly over the top.

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

Cuts into 12 slices.

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