Family Fruit Cake - The Best in the World
Can you think of anything to beat a delicious home-made fruit cake? This one is just so beautifully moist - and so easy to make - (the hardest part is lining the cake tin).
I have altered this recipe over the years to make it 'foolproof', to improve the flavour, and to ensure the cake is always moist. This is an old recipe, it is so easy to make, and it tastes wonderfully moist. I am proud to have won a First Prize in a County Show with my fruit cake.
I make no apologies for the fact that the recipe is in 'pounds and ounces' only - that is what it was designed for! (If you wish to translate it, remember that using 25g [28g is better] per ounce will make a smaller cake and other items which are not measured by weight need to be reduced slightly - also the cake tin size and cooking times will have to be changed too!)
I make my cake with the aid of a 3 1/2-pint / 2 litre microwavable jug, and melt the butter [or Soya margarine] in there for approximately 2 minutes on defrost/simmer.
The other alternative is a large saucepan to melt the butter in - either way all the other ingredients are added on top of the melted butter.
You can weigh your jug, if you are using this method, and then add on the ingredients: - e.g. My jug weighs 6 oz., butter required is 4 1/2 oz., so I take my scales up to 10 1/2 oz and so on, remembering to add in those ingredients which are weighed.
I know this sounds complicated, but, in fact, it is very easy in practice - and saves on washing up!
It is a deliciously simple cake to make - and it turns out simply delicious! I hope you will enjoy it, in its many variations, as much as we always do.