So I have been saying that I would like to try recipes from each of the cookbooks that we have. For a start, I had someone bake this for me–for the 3rd or 4th time now. Ok, ok, I will bake it myself some day, that’s why the recipe has to be noted down here 🙂
This is from the Hamlyn All New Colour Cookbook, published in 1986. Looking at the picture in the cookbook, I thought it looked like a biscuity type of cake (something like panettone–which I love). My picture can’t match the one in Hamlyn, especially that the latter had glace cherries as well (too expensive for me), and that we’ve reduced the sugar to half (which, I presume, reduced the volume as well). Anyway, the result is just what I’ve imagined–so no frustration, and the reason why this recipe is turned to every time someone has to eat cake 😉
100g butter or margarine
100g caster sugar
2 eggs (lightly beaten)
225g self-raising flour (sifted)
100g mixed dried fruit
50g glace cherries (washed and sliced) –> we substituted with our homemade candied peel
1. Grease a deep 18cm cake tin.
2. Cream the butter/margarine with the sugar until fluffy.
3. Beat in the eggs gradually, and adding a little bit of the flour to prevent curdling.
4. Mix the dried fruit and cherries with a spoonful of the flour.
5. Fold the remaining flour into the creamed mixture, then fold in the fruit.
6. Spoon the mixture into the prepared tin. Level the top of the cake.
7. Bake for 60-75 minutes in an oven pre-heated to 180C, or until a skewer inserted into the centre of the cake comes out clean.
8. Leave to cool in the tin for 5 minutes, , then turn out and cool on a wire rack.