By Mary Webb
Page views: 9410Thanks to Mary for supplying this fruit cake recipe - it sounds worth a try!
2 reviews
225g self raising flour
1/2 level tsp. mixed spice
125g Chelsea Soft Brown sugar
Pinch salt
350g mixed dried fruit
50g cherries
2 eggs beaten
125g milk (4 fl.ozs. milk)
125g oil ( " " " " )
2 tsp. almond essence.
Chelsea Demerara Sugar to sprinkle on top before baking
Mix all dry ingredients together, including Chelsea Soft Brown Sugar. Add dried fruit and cherries. Add egg, milk and oil, and lastly almond essence. Mix together thoroughly.
Grease and line with baking paper a 20cm round or 18cm square tin. Pour mixture into prepared tin, sprinkle the top with Chelsea Demerara Sugar.
Bake for 1 1/2 - 2 hrs at 150-160 degrees Celsius (Gas 2-3) until cooked (test centre with a skewer).
I used ginger,cinnamon and lemon zest instead of mixed spice as that was what I had on hand. Only used 200g sultanas. Very easy and flavourful, but only baked 1 hour and 5mins @160 degrees. Any longer and I think it would be dry.
Lost my favourite toss in fruit cake recipe that I have been making for 25 years this comes very close. Its as easy as it's says. I added a little more spice, but that's my preference. I always make 2, it froze very well. Give it a try
1 of 1,000 prizes of 2 x 2018 Chelsea Recipe Calendars
One for you and one to gift!
Full competition details and T&Cs at chelsea.co.nz/2018calendar
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating