Well the Great British Bake Off has kicked off with a firm favourite, Cake Week! So I thought I’d share with you my go-to cake, a Semi-rich fruit cake which my brother and I basically grew up on as our Mum made this throughout our childhood. I think the original recipe came from the side of a Stork tub in the 1980s, but over the years we’ve switched to butter and I’ve converted the recipe from Imperial to Metric – times change, but the cake has basically stayed the same!
It’s the kind of cake which anyone cake make, just throw all of the ingredients in a bowl, mix together and tip into a tin. There’s no creaming butter and sugar, separating eggs or anything thing like that. Plus it freezes really well so you can make a batch of them ready to enjoy at a later date. Have a go and let me know what you think!
140g unsalted butter
140g caster sugar (or whatever sugar you have, you seem to be able to use granulated, brown…)
250g dried fruit (use whatever you fancy, I like to avoid peel – yuck- and always like to include a few cherries)
230g self-raising flour
1 tsp mixed spice, optional
- Preheat the oven to 160C/ fan 140C. Prepare a 2lb/ 900g loaf tin with butter and greaseproof paper.
- Weigh out all of the ingredients into 1 big bowl and mix well until everything in incorporated.
- Transfer your mixture into the tin an bake for 1 hour 30 mins – 1 hour 45 mins, or until a skewer comes out clean.
I hope you enjoy this cake, if you feel like trying something new in the kitchen, why not join us for one of our upcoming baking classes – details here.