Centenary Fruit Cake

Pat Tulip and Anne Harrison recreated this recipe to serve over 5,000 members attending the Centenary Meeting at the Royal Albert Hall in 2015. This cake has a wonderful mellow rich flavour and the fruit is evenly distributed.

Ingredients

  • 225g Dairy Crest Butter, slightly softened
  • 225g Whitworths Dark, Brown Sugar, soft
  • 175g Plain Flour
  • 55g Self Raising Flour
  • 80g Whitworths Ground Almonds
  • 80g Glace Cherries, cut into quarters
  • 400g Whitworths Currants, small pinhead
  • 170g Whitworths Sultanas
  • 55g Mixed Cut Peel
  • 4 large Eggs
  • ½ tbsp. Marmalade
  • A wineglass (125ml) Captain's Morgan Rum

Method

  1. Prepare a 20cm 8" square tin; line with double non-stick baking parchment.
  2. Make a collar of folded newspaper for the outside of the tin, plus a thick piece of newspaper for the cake to sit on.
  3. Cream the butter and sugar until light and fluffy.
  4. Beat in the eggs, then stir in the flours and ground almonds.
  5. Fold in the fruits, followed by the marmalade and rum. Make sure all ingredients are well mixed.
  6. Transfer to a cake tin and smooth the top.
  7. Bake the cake at 160C 140C fan oven, Gas 3.
  8. Turn down the heat after ½ to ¾ hr to 150C, 130C fan oven Gas 2 and bake until cooked for about 3 to 31/2 hrs.
  9. Use your common sense and turn down the oven as necessary if the cake is getting too brown.

Recipe created by Julie Clarke of North Yorkshire West Federation.


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