Oh Dear Oh Dear!!!!!

[rosebud]

 Just moved & have lost track of my favourite friut cake recipe :'( :'(

Not in the box it should have been in, i have had the recipe since we got married 48yrs ago, & yes i should know it but always read the measurements EVERY time i made it. Soooooo has anyone an easy cake recipe i could use please  thank you .  Rosebud.

[rosebud]

[grannyjanny]

I don't know if this will do Rosebud but I don't know of anyone who doesn't like it. Lovely with cheese.
1lb  mincemeat (I make a jar up to lb with dried fruit or cherries)
8oz SR flour.
1tsp of baking powder.
5oz marg or butter.
5oz soft brown sugar.
3eggs,

Put all ingredients in a bowl. Mix well but don't over mix (it sinks if you do).
Line & grease a 2 lb loaf tin. Round tin will do. Bake at 170deg  for 1hr 45 mins. Mine is a fan oven & I bake it for 1hr 15mins @ 150deg.
Lovely, keeps for ages.

Enjoy.

[1066]

Thnaks for posting the recipie GrannyJanny  :)

[rosebud]

Thank you Janny i shall try that the weekend & let you know ;D.

[lorna]

Mary. Oh no!!  Not the recipe for the lovely cake I had with my cuppa when I visited?
Maybe Samantha has got a copy?

[valmarg]

This is a relatively easy and quick cake to make.  Have made it several times, and it doesn't seem last very long, even though it keeps quite well. ;D

A LIGHT, MOIST FRUIT CAKE FOR CHRISTMAS (OR ANY OTHER TIME OF YEAR)

2oz (50g) ready-to-eat apricots
2oz (50g) stoned dates
3oz (75g) ready-to-eat figs
2oz (50g) dried cranberries
2oz (50g) sultanas
3 tablespoons brandy
7oz (200g) butter, softened
7oz (200g) caster sugar
30z (75g) ground almonds
3½oz (95g) plain flour
4 large eggs, beaten
grated zest and juice 1 orange
golden icing sugar, for decoration (optional)

You will also need a cake tin measuring 9in (23cm) in diameter, the base lined with baking parchment.

Preheat the oven to gas mark 4, 350oF, 180oC

Chop the apricots, dates and figs so that they are roughly the size of candied peel.  Tip into a bowl, together with the other fruits, pour over the brandy and set aside for an hour for the brandy to flavour the fruit.

Using an electric mixer or hand-held electric whisk, mix the butter and sugar together until fluffy and white, scraping down the sides of the bowl as you go.  Mix the almonds and flour together.  Gradually add the eggs, a little at a time.  If the mixture curdles slightly, don't panic and add a spoonful of the flour.  Then, carefully fold in the almonds and the rest of the flour, a third at a time.  Slowly fold in the dried fruit, orange zest and juice, taking great care not to overmix.

Transfer the mixture to the lined cake tin, gently smoothing the top, and bake for 45 minutes.  Then, leave the cake to cool in the tin, running a palette knife around the edges to loosen it as it cools.  Wrap the cake in foil and store overnight.  You can, if you want to, dust the cake with a thick layer of icing sugar before serving.

VALMARG