Fruit Cake


  • 1 cup of raisins (half dark and half golden)
  • 1 and 1/4 cups self rising flour
  • 1 small bottle of candied cherries, sliced
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 4 large eggs
  • 1/3 cup candied lemon peel (you can make by cutting lemon peel into strips and boiling in a sugar and water mixture for several minutes. Turn off heat and let it sit for 1/2 hour. Remove lemon peel and let dry on a baking sheet for several hours.)
  • 1 cup chopped almonds
  • 1/4 cup rum
  • Fine bread crumbs
  • Grease a standard loaf pan and sprinkle it with fine bread crumbs.
  • Preheat oven to 350 degrees.
  • Toss raisins in a little flour.
  • Sift the remaining flour, cornstarch and baking powder together.
  • In a large bowl, cream the butter and sugar until pale and fluffy.
  • Beat in 1 egg.
  • Gradually beat the remaining eggs into the creamed mixture, stirring a little flour mixture between each addition.
  • Fold in remaining flour mixture.
  • Stir in lemon peel, almonds, raisins and rum into the mixture.
  • Turn the batter into prepared pan; smooth the surface.
  • Bake for about 1 hour or until a wooden skewer inserted into the center comes our clean.
  • Remove cake from pan and cool on rack.
  • Slice and serve.


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