- Preparation time
- 15 mins
- Cooking time
- 120 mins
- Difficulty
- Easy
- Serves
- 8 people
- Meal course
- Dessert
- Posted by
- Posted on
- June 28, 2017
- 3 tbspn
- Milk
- 3
- Eggs
- 125 grams
- Glace Cherries
- 500 grams
- Mixed Fruit
- 170 grams
- Brown Sugar
- 170 grams
- butter
- 225 grams
- Self-raising Flour
We’re highlighting some of our favourite recipes from our friends and family. Enjoy!
My nan’s moist fruit cake was a staple in our house growing up and the ultimate comfort food. My nan used to be a school cook in the east end of London, so we were always privy to the yummy desserts she made. As she and grandad got older, all her recipes did too, but luckily Grandad, with his interest in his PC, decided to help nan document all her recipes and listed them all in Word format. One Christmas soon after, I received the best present ever – all her recipes printed and presented in a lovely folder. The fruit cake is still a favourite and the next generation is enjoying nan’s recipes now. This recipe is particularly poignant now as both nan and Grandad are at present in hospital and really quite poorly. I decided to bake a fresh batch of this fruit cake and take it with me when I went to visit – the big picture attached to this recipe is nan posing with a tin of her delicious fruit cake made with love.
Don’t forget the milk as I did on my first attempt – it will be too dry and will really need custard!
- Start by softening the butter by leaving it at room temperature for a few minutes.
- Mix all of the ingredients together, making sure to sieve the flour and carefully crack the eggs.
- Once ingredients are mixed well, pour into a greased & lined round baking tin.
- Bake in a pre-heated oven at Gas Mark 2 or 150 degrees celsius for 2 hours.
- Remove carefully from tin and leave to cool for a little bit.
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