Rich Pound Cake

This recipe makes a good rich fruit cake and is excellent for a Christmas cake. The quantities given here make a cake between 2 and 3 lb. (1–1½ k.) in weight.


  • 8 oz. (240 g.) butter
  • 8 oz. (240 g.) caster sugar
  • 4 eggs
  • 8 oz. (240 g.) flour
  • 1 teaspoon salt
  • ¼ teaspoon mixed spice (optional)
  • 8 oz. (240 g.) currants and sultanas
  • 8 oz. (240 g.) seedless raisins
  • 4 oz. (120 g.) glacé cherries
  • 1 tablespoon brandy
  • milk if necessary
  • a few halved walnuts to decorate


Grease and paper a 10-inch (25-cm.) cake tin.

Cream together the butter and sugar very thoroughly and add the beaten eggs, a little at a time. Fold in the flour, salt and spice and add the fruit. Mix to a soft dropping consistency with the brandy and a little milk if necessary, turn into the tin, and place the walnuts on the top of the mixture. Bake in a slow oven (250° F., gas mark 1–1½) for 4–5 hours, or until, if a skewer is introduced, it comes out clean. Allow to cool slightly before turning out.