My Kind of Fruit Cake
Member recipe

My Kind of Fruit Cake

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Servings

Serves 8

A light, moist, crumbly fruit cake, packed with plump raisins, sultanas, currants, cranberries and mixed peel. This cake is a nice alternative to traditional fruit cakes used for wedding and christmas cakes but still makes an excellent base for icing and decorating and making tiered cakes.

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Ingredients

  • 250g of Stork
  • 12 oz of Self Raising Flour
  • 6 oz of Caster Sugar
  • 2 eggs
  • 120z Dried Mixed Fruit Including Cranberries
  • 200ml of Cranberry Juice
  • 200ml of Orange Juice
  • tbsp Mixed Spice

Method

    1. First soak the dried fruit in the cranberry and orange juice. Allow this to soak whilst you prepare the rest of the ingredients.
    2. In a large mixing bowl cream the sugar and stork until pale.
    3. Add the mixed spice to the flour and sieve half of the flour and one egg to the mixture, beating well.
    4. Then repeat this with the remaining flour and egg.
    5. Drain the fruit from the juices, and then add to the mixture.
    6. Pour the mixture into a 9-10 inch cake tin and cook in the oven for 1 hour 45 mins at 130c until the cake is firm to touch.
    7. Remove from the oven and allow to cool for at least 2 hours before tucking in!

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