Farmhouse fruit cake – Recipe

Farmhouse Fruitcake

Not entirely sure why it’s a “Farmhouse” fruit cake but I’m guessing it’s an old favourite but what’s really cool about it is that you’re supposed to let the cake mature for about 3 to 4 weeks as you feed it wine!

100 g (4 oz) plain flour
Pinch of salt
125 g (5 oz) wholewheat flour
2 tsp baking powder
1 tsp spoon mixed spice
1/2 spoon ground cinnamon
100 g (4 oz) soft brown sugar
100 g (4 oz) butter or margarine
225 g (1/2 lb) mixed dried fruit
50 g (2 oz) chopped mixed peel
2 eggs, beaten
2 tbsp marmalade A little milk (if necessary)


1. Sift the plain flour and salt into a mixing bowl, then stir in the wholewheat flour, baking powder, mixed spice, cinnamon and sugar.

2. Rub in the butter or margarine. Stir in the remaining ingredients and mix well. Stir in a little milk if the mixture seems too stiff.

3. Spoon into a greased 20 cm (8 in) round cake tin lined with greased greaseproof paper.

4. Bake in a warm oven (160‚°C/325‚°F or Gas Mark 3) for about 1 1/2 hours or until a skewer inserted in the centre comes out clean. Cover the top of the cake with greaseproof paper if it begins to become too brown during the cooking.

5. Remove from the oven, take out of the tin and discard the greaseproof paper. Cool on a wire rack, then store in an airtight tin.

Adding alcohol?

Level the top of the cake by cutting if necessary and put upside down on the cakeboard. Pierce the cake a few times with a cocktail stick and drizzle with port.
Thank you to “ for the awesome recipe!


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