Name Semi_rich fruit cake


1.8/5 rating (5 votes)

* 150g (5 oz) Stork margarine
* 150g (5 oz) castor sugar
* 2 eggs, size 3, beaten
* 225g (8 oz) self-raising flour, sieved with
* 1 x 5ml spoon (1 teaspoon) mixed spice
* 350g (12 oz) mixed dried fruit, washed and dried
* 150ml milk less 2 x 15ml spoons (1/4 pint less 2 tablespoons)

OVEN: Pre-heat to slow (150°C, 300°F, Gas No. 2)
SHELF: Middle
1. Prepare a deep 20cm (8 inch) cake tin.
2. Place all the ingredients together in a mixing bowl, beat with a wooden spoon until well mixed (2-3 minutes).
3. Place in prepared tin. Smooth top with back of a wet metal spoon.
4. Bake in the pre-heated oven for 1 3/4 - 2 1/4 hours.
5. Test before removing from oven. Leave in tin for 5 minutes.
6. Turn out, remove paper and cool on a wire tray.

Ingredients as above.
Method: as above BUT AT STAGE 2:
2a. Cream Stork and sugar together until light and fluffy.
2b. Beat in eggs, one at a time adding a little of the sieved flour with the second egg.
2c. Fold in remaining flour and mixed spice and stir in prepared fruit and milk, half at a time, until well mixed. Preparation time: 20 mins Cookingtime: 1 hr 45mins - 2 hrs 15mins


+1 #3 margaret 2015-04-19 03:09 I am making a semi rich fruit cake for a wedding, can I store it the same as a rich fruit cake , by wrapping in greaseproof The wedding is in two months.? I cannot find an answer anywhere at the moment. Many Thanks. Margaret Quote
-1 #2 Sue 2014-10-22 21:17 Love this recipe have been using it for over 45 years! but just gone over to electric (fan) and it didn't turn out as well as usual, will have to try again! Quote
+1 #1 Marion 2014-08-19 12:35 lost my original recipe years ago family all adore this cake so happy to find it again Quote

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