SANDRINGHAM FRUIT CAKE or a tale of 2 fruit muffins #2

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I don’t make a fruit cake somewhat steadily, if truth be told maximum years I only make one and that’s the Christmas cake.  However, very in recent years I have made two, to totally other recipes, and been more than pleased with them.  This is in point of fact the second one and although it sounds as if daft to post about #2 previous than #1 I had to get this one out because of the connection with Christmas.

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The rationale for making this cake began with a pass to to our nearest (if truth be told very local) National Trust assets, Hardwick Hall, to look the Christmas decorations.

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I love having Hardwick Hall on our doorstep and we pass to it steadily, just because we’re in a position to.  The Christmas decorations did not disappoint – they’d been horny.  We combined the trip with a pub lunch and once we won area we discovered that our puppy have been up to no just right in our absence.


When I say puppy I in point of fact indicate our strapping 16 month earlier common poodle Hugo.  He’s so large that it’s usually onerous to understand that strictly speaking he however 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 selection replica from Ebay and it arrived only two days later.  It’s in just right scenario, secondhand and with some internet web page corners became over.  I uncover that hardly traumatic 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 came about previous than and on that tournament, as now, I felt forced to make the recipe.  You perhaps 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 notebook computer to look what it was once all about.  I were given right here up with not anything very so much apart from a variety of references in the past and walnut cake being the Queen Mother’s favourite and a lightweight fruit cake being commonplace for afternoon tea.  I seemed in my recipe books and couldn’t uncover it anywhere there each. 

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So I decided to have a pass anyway and I’m in fact happy I did.  It was once stunning.  Pointless easy to make, no longer heavy at the fruit or spice and because of this truth easy to consume.



I served it on my stunning new Christmas Robin cake stand, too.

The recipe is written in oz. first with grams in brackets suggesting that it may well be somewhat 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 quantity of the parts on the other hand it was once cooked part an hour previous than the time said. 


4oz / 100g sugar (I used golden caster)

4oz / 100g margarine (I used Stork for Cakes)

8oz / 225g self raising flour

2 eggs

12oz / 350g mixed dried fruit

½ cup (4 fl oz. or 125ml) milk

½ tsp mixed 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 able tin and bake for approximately two hours at 160C / 315F / gas 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.

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