Farmhouse Fruitcake

Name: Farmhouse Fruitcake
Cuisine: British
Ingredients: 50 g raisins; 50 g currants; 50 g sultanas; 50 g mixed peel; 3 tablespoons Calvados (or a brandy alternative); 3 tablespoons Calvados (or a brandy alternative); 175 g butter, plus extra for greasing; 450 g plain flour; 1 teaspoon bicarbonate of soda; 2 eggs; 275 ml milk; Granulated sugar, to sprinkle; Granulated sugar, to sprinkle

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Baker's Daughter

By Louise Johncox

Published 2014

About

Farmhouse fruitcake was a regular batch cake, one of the tea shop originals, sold as a whole cake rather than in slices. It is moist and not as heavy as a rich fruitcake. It was popular with Weybridge ladies who knew it not only lasted for over a week but it improved with age.

Ingredients

50 g raisins
50 g currants
50 g

Europe
United Kingdom
Weybridge
Cake
Vegetarian

Method

The night before you make the cake, put the dried fruit into a bowl and add 2 tablespoons of the Calvados. Cover the bowl and leave the fruit to soak overnight so that the flavour of the brandy infuses the dried fruit.

When you’re ready to prepare the cake, preheat the oven to 160°C/gas mark 3