This is a favourite recipe of mine and my family, and apart from being absolutely delicious, the preparation time for this cake is only about ten to fifteen minutes, plus about one hour and fifteen minutes actual baking time.
The other thing I love about this cake is that isn't too "heavy" and makes a lovely light snack with a cup of tea, or a delicious addition to a country picnic. It reminds of olden days gone by where the farmer's wife would be baking away in the flagstone floored farmhouse kitchen, in order to give her hard working farmer Husband and her children a treat for their tea.
You will need an 8 inch cake tin and ideally some greaseproof paper for this recipe.
1 pound of self-raising flour
1 pound of sultanas or mixed fruit
8 oz butter
8oz caster sugar
8 tablespoons of milk
4 large eggs
4 oz chopped nuts, (optional, if nuts not used top up with equal weight of dried fruit or halved glace cherries).
Pre-heat your oven to 165 degrees Celsius, (if you have a fan operated oven reduce this to 155 degrees Celsius).
Mix all of the ingredients together (an electric mixer will be the easiest and quickest way of doing this).
Grease your lightly with oil, then wipe out any surplus with kitchen roll.
Cut out a square of greaseproof paper the same size as the base of your tin, (in this case 8" x 8"). Place this in the base of the tin and lightly oil the surface of the paper, before again carefully wiping out any surplus using kitchen roll.
Pour your cake mixture into the tin and smooth out the surface with a spoon that has been dipped in hot water (to avoid the cake mixture sticking to the back of the spoon).
Place the tin in the centre of the oven and bake for initially one hour. At this point insert a skewer into the centre of the cake to check if the cake has cooked through. If the skewer comes out clean remove the cake from the oven. if any cake mixture remains on the skewer return the cake to the oven and check again at 10 minute intervals until the skewer comes out clean.
Cool in tin for five minutes, run a round ended knife around the sides, and then carefully invert the tin on to a cooling rack.
Peel away the greaseproof paper.
Gently turn the cake over ensuring you do not break it. If in doubt, allow it to cool upside down and then invert once cold.
The Finished Cake
Cindy Lawson (author) from Guernsey (Channel Islands) on March 22, 2015:
Lol Sue, hope you enjoy it. I haven't made it in some time now but should do again soon
Sue on March 22, 2015:
I could have halved the ingredients and still filled the tin, its still in the oven cooking been about 1hr 20. Smells lovely thou. Cant wait to sample it
Cindy Lawson (author) from Guernsey (Channel Islands) on December 02, 2012:
Thanks Harriet, delighted you enjoyed this, definitely a nice country farmhouse type cake that can be adapted (as you did) into being more 'Christmasy' by simply adding some mixed spice. Yummy :)
Harriet on December 02, 2012:
Made this today and just sitting down to enjoy it. Lovely! Made mine in a round tin and added a scant teaspoon of mixed spice, as it is December, and used up some of those small left over quantities of different dried fruits. Worked really well. Thank you.
Cindy Lawson (author) from Guernsey (Channel Islands) on August 16, 2012:
Thanks JG, I am so delighted you eyed this and I appreciate you taking the time to come back and say so :)
JG on August 12, 2012:
Just tried it now and it turned out very good and yummy! Thanks for sharing your recipe!:)
Cindy Lawson (author) from Guernsey (Channel Islands) on June 07, 2012:
Thanks vespawoolf, I hope you give it a try :)
Cindy Lawson (author) from Guernsey (Channel Islands) on June 07, 2012:
Thanks viking305, I hope you like it. Just remember that oven times vary, so if it doesn't appear fully cooked in the time I recommend based on my own oven, then keep cooking it on the same temperature until a skewer inserted into the middle comes out clean :)
Vespa Woolf from Peru, South America on June 07, 2012:
Your cake sounds fabulous and easy...a winning combination. Thank you for sharing!
L M Reid from Ireland on June 07, 2012:
This light fruit cake looks great. From your recipe and instructions it looks easy enough to cook too. I will be giving this cake a try in the near future.
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Cindy Lawson (author) from Guernsey (Channel Islands) on November 17, 2011:
Strange lancasterd, it never took that long in mine. Perhaps your thermostat (or mine) is not performing as it should. My oven is pretty new, and only 2 years old, but then it is not impossible it could have a problem. Hopefully by now it has cooked and you can adjust the temp / cooking times accordingly for next time.
lancasterd on November 17, 2011:
have followed this recipe to the letter have fan oven nothing wrong with oven it has been cooking for 2 hours still not cooked
Cindy Lawson (author) from Guernsey (Channel Islands) on November 02, 2010:
Hi RTalloni, I hope you enjoy it if you make it. Out of interest what would you call Caster sugar in the US, i.e. what is the equivalent? Caster sugar is the same as normal granulated white sugar, just finer with smaller granules.
RTalloni on November 02, 2010:
Looks good...good thing we can google terms such as castor sugar! :)
Cindy Lawson (author) from Guernsey (Channel Islands) on February 06, 2010:
I haven't tried those, but if you like them as a drink I guess it would work okay. Port would be another option too.
oliversmum from australia on February 05, 2010:
Hi mistyhorizon2003. Thank you for the tip, I don't have Sherry, would Brandy or Rum give a similar result.? :) :)
Cindy Lawson (author) from Guernsey (Channel Islands) on February 04, 2010:
No worries oliversmum, I hope you enjoy it, (I certainly do). After a few days if you haven't finished eating all of it try sprinkling a dribble of sherry over the slice of cake before eating it. Not only does it freshen it up again, but it gives it an extra 'kick'.
oliversmum from australia on February 04, 2010:
Hi Mistyhorizon, What a great recipe, ( I can smell it already).My all time favourite is Fruit cake. Thank you. :) :)
Cindy Lawson (author) from Guernsey (Channel Islands) on November 05, 2009:
Hope you enjoy it Jayjobas, it really is ever so easy to make, and the key is to not overcook it to avoid it going dry. I definitely suggest the lower heat scale, and to start checking it to see if it is cooked no later than one hour after it goes into the oven.
jaybojas on November 05, 2009:
mmmm cant wait to try this out...Thanks for the sharing...they sure looks good too.
Cindy Lawson (author) from Guernsey (Channel Islands) on November 03, 2009:
I guess it probably is, but don't buy "icing sugar" by mistake, as that will be way too sweet. It needs to be granulated, just in a finer form than normal granulated sugar, (such as you use in tea, coffee etc).
elisabethkcmo from Just East of Oz on November 03, 2009:
thanks for the info,misty, I've seen 'finely granulated sugar' in the grocery store, maybe that is the same thing..
Cindy Lawson (author) from Guernsey (Channel Islands) on November 02, 2009:
Hi Ocbill, ditto your comment, I used to hate fruit cake too, (and still do if you are talking about Christmas cake and Wedding Cake, in other words dark fruit cake), but I love these light fruit cakes nowadays.
Hi Elisabeth and Queenbe, Caster sugar is like normal granulated sugar, only ground down slightly more so it is a finer consistency. You can get around the problem of not having caster sugar by melting half of the butter and a tablespoon of the milk in a pan on a very low heat, and then stirring in the normal sugar until it dissolves into the butter, before adding the resulting liquid to the other ingredients. You might want to add an extra ounce of sugar if using standard granulated though, as due to the larger granules there is more space between them, therefore less actual sugar than if you used Caster sugar.
queenbe from NY on November 02, 2009:
I have always loved country cakes and breads. I will have to look up caster sugar too. I have never heard of it.:)
elisabethkcmo from Just East of Oz on November 02, 2009:
another tasty recipe, just don't know what caster sugar is, but I'll google it...
thanks for sharing!
ocbill from hopefully somewhere peaceful and nice on November 02, 2009:
LOL. I hated these as a kid but now as I've gotten older they are quite tasty. great recipes.