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Member recipe

Aunty Betty's White Fruit Cake

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Serves 12

Light fruit cake, ideal for Christmas

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  • 8 oz butter (226g)
  • 8oz castor sugar (226g)
  • 8oz plain flour (226g)
  • 8oz sultanas (226g)
  • 8oz glace cherries (226g)
  • 6oz crystallised pineapple (170g)
  • 3oz angelica (85g)
  • 2oz mixed peel (56g)
  • 2oz chopped nuts (56g)
  • 4 lg eggs
  • pinch of salt
  • zest and juice of 1 lemon
  • 3-4 tbsp brandy or sherry


    1. Soak sultanas in spirit for at least 3 hours Grease and line 8 " (20 cm)deep cake tin and put paper around the outside. Preheat oven to moderate-180 deg C (fan 160)
    2. Cream butter and sugar.
    3. Add beaten eggs and then fold in flour
    4. Add all the fruit
    5. Bake in moderate oven(180 deg C, fan 160) for 20 mins,reduce oven to slow(150 deg C, 120 fan) and bake for 20 mins, finally reduce oven to very slow(130 deg C, 100 fan) for 3-4 hours. Leave in tin for an hour after baking

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1st Jan, 2014
Made this yesterday and the cake was delicious and very popular. I used self -raising flour instead if plain by mistake, and it came out lovely and and spongy. I dare say if you use the plain flour it will come out with a denser, more 'fruit cake' like texture. Shall make this again.
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