This is another family recipe handed down across the generations. It is a delicious, moist fruit loaf that is a wonderful accompaniment to a cup of tea, or coffee.
It’s almost foolproof to make, and I made this myself at my first ever attempt at baking when I was about 12 years old, and the result was perfect. You can’t really go wrong with it.
The fruit content is largely a personal choice based around mixed peel and glace cherries. You are free to add your own proportions of currants, sultanas, and raisins, if you like them or just stick to mixed peel and cherries.
The result is a wonderfully moist tasty fruit experience that will have you reaching for another piece. It is also one of those recipes you may not want to pass on when your friends start complimenting you, after all – some secrets are not meant to be shared.
4 oz butter
4 oz sugar
8 oz self raising flour
2 eggs (medium sized)
¼ pint of whole milk
8 – 12 oz mixed fruit (glace cherries, mixed peel and your choice)
Cream the butter and the sugar, and gradually add the other ingredients. You end up with quite a sticky mix, which you place into a greased and bottom lined loaf tin (of about 2lb size).
Bake in a preheated oven at 160º or 325ºF for between 1 ½ – 1 ¾ hours. Test with a skewer or a fork and if nothing sticks, then it is ready. It is normal for the
loaf to fissure long ways up the tin during baking.
Delicious.
Tags: fruit cake, fruit loaf, fruit loaf recipe, victorian fruit loaf
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