Grandma's fruit cake

Like the recipe for Welsh cakes, this is an old family recipe.

  • 4 oz (100g) butter
  • 4 oz (100g) sugar
  • 2 eggs
  • 8 oz (200g) self raising flour
  • ¼ tsp salt
  • 4 oz (100g) sugar
  • the finely grated peel of an unwaxed orange or lemon
  • 1 tsp mixed spice
  • about ¼ pint (150ml) milk
  • 8 oz (200g) mixed dried fruit
  • 1 tsp baking powder

Mix the butter and sugar, beating them together until you have incorporated enough air to make the mixture light and creamy. Beat the eggs lightly in a bowl and add them and the dry ingredients (except the dried fruit and baking powder) alternately, then mix in the dried fruit, baking powder and enough milk to give it a soft dropping consistency.

Place it in a greased, lined loaf tin and bake for an hour and a quarter at gas mark 4 (180° C, 350° F), until a sharp knife or skewer comes out cleanly when inserted. If it isn't quite ready leave it in the oven for another 10 or 15 minutes. Remove it from the tin and leave it on a cake rack to cool. Store in an air-tight cake tin.