When out of work one of the many things to do is bake cakes. This week I’ve tried my great auntie Phyl’s fruit cake recipe for the first time and it went down well at our first redundancy tea and cakes morning.
This makes two cakes in rectangular bread tins.
- 8oz/225g margarine [I used butter]
- 8oz/225g “moist” brown sugar [I used unrefined molasses cane sugar]
- 6 eggs
- 4oz/115g ground almonds
- 2 or 3 drops almond essence [I assume almond extract is the same]
- 1 tablespoon marmalade
- 12oz/340g flour
- 1 tablespoon baking powder
- 1lb/450g currants
- 1lb/450g sultanas
Cream the margarine/butter and sugar together. Add the ingredients in the order listed above, stirring the mixture between each (but mix the baking powder into the flour before adding them both). If it gets too stiff add a little milk.
Divide the mixture between two bread tins. Bake at 350F/175C for 30 minutes, then turn down to 275F/135C for a further two hours (actually, I stopped after 90 minutes and it was fine). I let mine cool in their tins, rather than turn them out onto a rack and they seemed more than fine. The recipe was written out by my grandma who (I assume) added this comment:
This cake is unusual because rich fruit cakes do not usually have baking powder in them — probably this is why it is started off in moderately hot oven — to let raising agent do its work.
UPDATE, 30 October 2017: I made it again for the first time in ages, and added a couple of extra notes above. Here’s the first of the two cakes