Traditional Rich Fruit Cake
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Fruit Cake Tips:

Follow these eight tips for a truly memorable cake:

  1. Check your oven's accuracy with an oven thermometer before baking (see above).
  2. Always soak the fruit overnight. This will plump it up, making the cake more moist.
  3. All ingredients should be at room temperature, particularly the eggs.
  4. Warm the bowl slightly before mixing.
  5. Don't forget to double line with greaseproof paper.
  6. Before baking, push any exposed fruit below the surface - otherwise it will burn.
  7. To check to see if the cake is cooked, press the surface lightly to see if it's taut. Then, if it feels right, use a skewer to check if it's cooked inside.
  8. If possible, bake well in advance. A good cake takes weeks to mature.

For Ingredients and quantities see chart below.

To ensure the best results, make this cake in our Multisize cake pan, (10034).

Rich, dark and moist, this traditional cake cuts well without crumbling.

The cakes are scaled to vary in depth, from 2½in (6.5cm) for smaller cakes, up to 4in (10cm) for larger cakes. This gives a tiered wedding cake a balanced look. See chart below for ingredients.

1/  Prepare a cool oven (3000F, 1500C, Gas 2).

2/  Grease and double-line cake tins with greaseproof paper. Draw around base of tin and cut out 2 squares; measure sides of tin and cut greaseproof paper to fit sides (avoid joins, as these could spoil the shape of cake). Cut the strip 2in (5cm) higher than the depth of the cake tin; fold down 1in (2.5cm) along the strip and snip at intervals up to the fold. Brush tin with oil and place strip in tin, the folded paper at the bottom. Press paper to sides of tin; fit squares of paper in base; brush again with oil.

3/  Halve, wash and dry the cherries and place in a large bowl. Weigh and add the flour, currants, sultanas, raisins, mixed peel, nuts and spice.

4/  In another large bowl, cream the butter and sugar until light and fluffy. Gradually add the beaten eggs, beating well after each addition. Add a little of the flour and fruit if the mixture begins to curdle.

5/  Add essences and a little gravy browning to give a darker mixture if liked. Mix in the rest of the fruit and flour mixture.

6/  Put into a prepared tin and level top with the back of a spoon. Place cake in oven and reduce the temperature to very cool (2750F 1400C. Gas 1). Cook for the time stated in the chart. Check the cake 30mm before end of cooking time. When cooked, the cake should feel firm to touch. Remove from the oven and allow to cool in tin.

7/  When quite cold, remove from the tin (leave the greaseproof paper on, as this helps to keep the cake moist). Turn the cake upside down and wrap in greaseproof paper, then loosely in polythene. Keep in a cool, dry, dark place. The cake improves with keeping. To increase the keeping time and to improve flavour, pierce the top of the cake with a skewer and spoon over a little brandy, sherry or rum. The cake is at its best 4 months after baking.

IMPERIAL
Cake Size6in7in8in9x3in10x3¼in11x3½in12x4in
Glace cherries3oz4oz5oz7oz10oz13oz1lb 2oz
Plain flour7oz9oz11oz1 lb 1Ib 7oz1lb 13oz2lb 7oz
Currants6oz8oz10oz14oz1Ib 5oz1lb 11oz2lb 4oz
Sultanas9oz12oz15oz1lb 5oz1lb 14oz2Ib 8oz3Ib 4oz
Raisins3oz4oz5oz7oz11oz14oz1lb 2oz
Mixed peel2oz2oz3oz4oz5oz7oz9oz
Chopped nuts1oz2oz3oz3oz4oz6oz8oz
Ground mixed spice1 tsp1 tsp2 tsp2 tsp1 tbsp1 tbsp1½ tbsp
Butter 6oz8ozl0ozl4oz1Ib 5oz1Ib 11oz2Ib 3oz
Caster sugar6oz8ozl0ozl4oz1Ib 5oz1Ib 11oz2Ib 3oz
Eggs (size2)3457101317
Cooking time (hrs)45556
 
METRIC 
Cake Size15cm18cm20cm23cm25x8cm28x9cm30x10cm
Glace cherries75g100g150g200g275g375g500g
Plain flour200g250g300g450g650g825g1.1Kg
Currants175g225g275g400g600g750g1Kg
Sultanas250g350g425g600g850g1.1 kg1.5Kg
Raisins75g 100g150g200g300g400g500g
Mixed peel50g50g75g100g150g200g250g
Chopped nuts25g50g75g75g100g175g225g
Ground mixed spice1 tsp1 tsp2 tsp2 tsp1 tbsp1 tbsp1½ tbsp
Butter 175g225g275g400g600g750g1Kg
Caster sugar175g225g275g400g600g750g1Kg
Eggs (size2)3457101317
Cooking time (hrs)45556