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My Easy and Delicious Country Fruit Cake Recipe

Updated on April 22, 2011

This is a favourite recipe of mine and my family, and apart from being absolutely delicious, the preparation time for this cake is only about ten to fifteen minutes, plus about one hour and fifteen minutes actual baking time.

The other thing I love about this cake is that isn't too "heavy" and makes a lovely light snack with a cup of tea, or a delicious addition to a country picnic. It reminds of olden days gone by where the farmer's wife would be baking away in the flagstone floored farmhouse kitchen, in order to give herĀ hard working farmer Husband and her children a treat for their tea.

You will need an 8 inch cake tin and ideally some greaseproof paper for this recipe.

Ingredients

1 pound of self-raising flour
1 poundĀ of sultanas or mixed fruit
8 oz butter
8oz caster sugar
8 tablespoons of milk
4 large eggs
4 oz chopped nuts, (optional, if nuts not used top up with equal weight of dried fruit or halved glace cherries).


Method

Pre-heat your oven to 165 degrees Celsius, (if you have a fan operated oven reduce this to 155 degrees Celsius).

Mix all of the ingredients together (an electric mixer will be the easiest and quickest way of doing this).

Grease your lightly with oil, then wipe out any surplus with kitchen roll.

Cut out a square of greaseproof paper the same size as the base of your tin, (in this case 8" x 8"). Place this in the base of the tin and lightly oil the surface of the paper, before again carefully wiping out any surplus using kitchen roll.

Pour your cake mixture into the tin and smooth out the surface with a spoon that has been dipped in hot water (to avoid the cake mixture sticking to the back of the spoon).

Place the tin in the centre of the oven and bake for initially one hour. At this point insert a skewer into the centre of the cake to check if the cake has cooked through. If the skewer comes out clean remove the cake from the oven. if any cake mixture remains on the skewer return the cake to the oven and check again at 10 minute intervals until the skewer comes out clean.

Cool in tin for five minutes, run a round ended knife around the sides, and then carefully invert the tin on to a cooling rack.

Peel away the greaseproof paper.

Gently turn the cake over ensuring you do not break it. If in doubt, allow it to cool upside down and then invert once cold.


The Finished Cake

Comments

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    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 3 years ago from Guernsey (Channel Islands)

      Lol Sue, hope you enjoy it. I haven't made it in some time now but should do again soon

    • profile image

      Sue 3 years ago

      I could have halved the ingredients and still filled the tin, its still in the oven cooking been about 1hr 20. Smells lovely thou. Cant wait to sample it

    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 5 years ago from Guernsey (Channel Islands)

      Thanks Harriet, delighted you enjoyed this, definitely a nice country farmhouse type cake that can be adapted (as you did) into being more 'Christmasy' by simply adding some mixed spice. Yummy :)

    • profile image

      Harriet 5 years ago

      Made this today and just sitting down to enjoy it. Lovely! Made mine in a round tin and added a scant teaspoon of mixed spice, as it is December, and used up some of those small left over quantities of different dried fruits. Worked really well. Thank you.

    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 5 years ago from Guernsey (Channel Islands)

      Thanks JG, I am so delighted you eyed this and I appreciate you taking the time to come back and say so :)

    • profile image

      JG 5 years ago

      Just tried it now and it turned out very good and yummy! Thanks for sharing your recipe!:)

    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 5 years ago from Guernsey (Channel Islands)

      Thanks vespawoolf, I hope you give it a try :)

    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 5 years ago from Guernsey (Channel Islands)

      Thanks viking305, I hope you like it. Just remember that oven times vary, so if it doesn't appear fully cooked in the time I recommend based on my own oven, then keep cooking it on the same temperature until a skewer inserted into the middle comes out clean :)

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      Your cake sounds fabulous and easy...a winning combination. Thank you for sharing!

    • viking305 profile image

      L M Reid 5 years ago from Ireland

      This light fruit cake looks great. From your recipe and instructions it looks easy enough to cook too. I will be giving this cake a try in the near future.

      Shared and voted useful

    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 6 years ago from Guernsey (Channel Islands)

      Strange lancasterd, it never took that long in mine. Perhaps your thermostat (or mine) is not performing as it should. My oven is pretty new, and only 2 years old, but then it is not impossible it could have a problem. Hopefully by now it has cooked and you can adjust the temp / cooking times accordingly for next time.

    • profile image

      lancasterd 6 years ago

      have followed this recipe to the letter have fan oven nothing wrong with oven it has been cooking for 2 hours still not cooked

    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 7 years ago from Guernsey (Channel Islands)

      Hi RTalloni, I hope you enjoy it if you make it. Out of interest what would you call Caster sugar in the US, i.e. what is the equivalent? Caster sugar is the same as normal granulated white sugar, just finer with smaller granules.

    • RTalloni profile image

      RTalloni 7 years ago from the short journey

      Looks good...good thing we can google terms such as castor sugar! :)

    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 8 years ago from Guernsey (Channel Islands)

      I haven't tried those, but if you like them as a drink I guess it would work okay. Port would be another option too.

    • oliversmum profile image

      oliversmum 8 years ago from australia

      Hi mistyhorizon2003. Thank you for the tip, I don't have Sherry, would Brandy or Rum give a similar result.? :) :)

    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 8 years ago from Guernsey (Channel Islands)

      No worries oliversmum, I hope you enjoy it, (I certainly do). After a few days if you haven't finished eating all of it try sprinkling a dribble of sherry over the slice of cake before eating it. Not only does it freshen it up again, but it gives it an extra 'kick'.

    • oliversmum profile image

      oliversmum 8 years ago from australia

      Hi Mistyhorizon, What a great recipe, ( I can smell it already).My all time favourite is Fruit cake. Thank you. :) :)

    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 8 years ago from Guernsey (Channel Islands)

      Hope you enjoy it Jayjobas, it really is ever so easy to make, and the key is to not overcook it to avoid it going dry. I definitely suggest the lower heat scale, and to start checking it to see if it is cooked no later than one hour after it goes into the oven.

    • jaybojas profile image

      jaybojas 8 years ago

      mmmm cant wait to try this out...Thanks for the sharing...they sure looks good too.

    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 8 years ago from Guernsey (Channel Islands)

      I guess it probably is, but don't buy "icing sugar" by mistake, as that will be way too sweet. It needs to be granulated, just in a finer form than normal granulated sugar, (such as you use in tea, coffee etc).

    • elisabethkcmo profile image

      elisabethkcmo 8 years ago from Just East of Oz

      thanks for the info,misty, I've seen 'finely granulated sugar' in the grocery store, maybe that is the same thing..

    • mistyhorizon2003 profile image
      Author

      Cindy Lawson 8 years ago from Guernsey (Channel Islands)

      Hi Ocbill, ditto your comment, I used to hate fruit cake too, (and still do if you are talking about Christmas cake and Wedding Cake, in other words dark fruit cake), but I love these light fruit cakes nowadays.

      Hi Elisabeth and Queenbe, Caster sugar is like normal granulated sugar, only ground down slightly more so it is a finer consistency. You can get around the problem of not having caster sugar by melting half of the butter and a tablespoon of the milk in a pan on a very low heat, and then stirring in the normal sugar until it dissolves into the butter, before adding the resulting liquid to the other ingredients. You might want to add an extra ounce of sugar if using standard granulated though, as due to the larger granules there is more space between them, therefore less actual sugar than if you used Caster sugar.

    • queenbe profile image

      queenbe 8 years ago from NY

      I have always loved country cakes and breads. I will have to look up caster sugar too. I have never heard of it.:)

    • elisabethkcmo profile image

      elisabethkcmo 8 years ago from Just East of Oz

      another tasty recipe, just don't know what caster sugar is, but I'll google it...

      thanks for sharing!

    • ocbill profile image

      ocbill 8 years ago from hopefully somewhere peaceful and nice

      LOL. I hated these as a kid but now as I've gotten older they are quite tasty. great recipes.

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