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“My mum would make one of these cakes every week so my dad could take a piece to work with him every day. In common with all fruitcakes, it tastes far better a week after making as it tends to be very dry for the first couple of days. The loaf tin is about 8x4 inches and about 2 inches deep. The amount of milk can be adjusted if the mixture seems a bit dry. Hmmm, my scribbled copy of the recipe calls for "enough fruit". This makes perfect sense to me, knowing how big a well the food mixer leaves in the centre of the dough but I'd be inclined to translate this as about 2 cups worth. I think that, once it's all mixed in, the mixture tends to look as though its about 60%dough and 40% fruit - but feel free to change this to your own taste.”
1hr 35mins
1 loaf

Ingredients Nutrition


  1. Put everything*except* the milk and the fruit in a food mixer and mix well for about 5 minutes- the mixture will be quite stiff.
  2. Add milk and mix well.
  3. Mix in fruit by hand.
  4. It's normally easier to add the fruit a little bit at a time.
  5. Bake in the top of a preheated oven at gas mark 4, 180 degC, 350 degF for about 1 1/4 hours.
  6. Check after 1 hour- if a knife poked into the cake comes out clean, the cake is fully cooked.

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