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This fruitcake, which includes marmalade in its ingredients, improves in flavour if left for 48 hours before cutting.
Ingredients
1 lb. sultanas
8 oz butter
1 tablespoon marmalade
12 oz plain flour
2 level teaspoons baking powder
Pinch of salt
1 level teaspoon mixed spice
12 oz caster sugar
3 eggs, beaten
Method
Set oven to 325 Fahrenheit or mark three.
Grease and line a 10-inch round cake tin.
Put the sultanas into a large saucepan and barely cover with water.
Bring to the boil and boil for 5 minutes.
Drain the fruit well and return to the pan.
Add the butter cut up into small pieces, to the fruit in the pan.
Stir until it has melted and then add the marmalade.
Leave to cool.
Meanwhile sift the flour, baking powder, salt, and spice into a large bowl.
Beat the sugar and eggs together well, add the flour mixture and lastly add the fruit mixture.
Blend well and turn into a prepared tin.
Bake for one hour then lower oven to 300 Fahrenheit or mark two and bake for a further 30 minutes or until a skewer inserted comes out clean.
Turn out and cool on a wire rack.
Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.