This recipe which my grandmother used every year has become a family staple for all of us. It is the tastiest, and most moist, fruit cake – but then isn’t everyone biased about their grandmother’s recipes. Some people cover the fruit cake with marzipan and royal icing, others prefer to leave it as it is. I do like to ice and decorate mine, but that is a personal preference!
8oz/230g self-raising flour
6oz/170g demerara sugar
12oz/340g mixed dried fruit (sultanas, raisins, currants)
4oz/115g glacé cherries
Half small tin of crushed pineapple
1. Preheat your oven to gas mark 2/150 degrees
2. Sift the flour into a large mixing bowl
3. Beat the two eggs and add them to the bowl of flour
4. Melt the butter in a pan, add the sugar, dried fruit, cherries, and pineapple. Gently stir until everything is coated and the sugar has begun to dissolve. Remove from the heat and allow to cool slightly.
5. Add this butter, sugar, and fruit mixture to the bowl with the flour and eggs. Mix well.
6. Bake in the oven for 1h45, but check as the cake browns and use the skewer test.