Fruit Cake
Light fruit cake made using the sugar-and-oil creaming method, containing raisins, seedless raisins, candied cherries, and other fruit mix-ins.
Ingredients
butter
3 oz (90 g)
white cooking fat (not lard)
1 oz (30 g)
caster sugar
4 oz (120 g)
eggs
5 oz (150 g)
flour
5 oz (150 g)
scone flour (see page 52)
1 oz (30 g)
mixed fruit (see recipe below)
5 oz (150 g)
glycerin (see page 48)
1/4 oz (7.5 g)
Instructions
1
Step 1
Prepare the cake hoop (see note 1).
2
Step 2
Make the cake batter using the creaming method.
3
Step 3
Pour the above mixture into a paper-lined 6 inch (15 cm) hoop (see note 1).
4
Step 4
Bake at 360°F (182°C) for about 1 1/4 hours, until fully cooked. Having steam in the oven will help.
