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
- Prepare a 20cm 8" square tin; line with double non-stick baking parchment.
- Make a collar of folded newspaper for the outside of the tin, plus a thick piece of newspaper for the cake to sit on.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs, then stir in the flours and ground almonds.
- Fold in the fruits, followed by the marmalade and rum. Make sure all ingredients are well mixed.
- Transfer to a cake tin and smooth the top.
- Bake the cake at 160C 140C fan oven, Gas 3.
- 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.
- 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.