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Grandma’s Easy Fruitcake

This is my Mother-in-law’s recipe, it’s lovely, super easy to make and stores really well.  You could freeze one of the loaves (ha ha, sorry good joke!).  Slices are fabulous for lunch boxes and I will be playing with them to make the recipe a little more healthy, for the moment here it is, unadulterated and delicious.
150g soft butter
150g light muscovado sugar
3 eggs
200g self raising flour (or half wholemeal for a healthier version)
1 teaspoon ground mixed spice
450g mixed dried fruit
50g chopped nuts

  1. Preheat the oven to 180c/gas 4, AGA roasting or baking oven.
  2. Cream the butter and sugar until light and fluffy, add the eggs, flour and mixed spice and mix well
  3. Fold in the dried fruit and nuts.
  4. Grease and Line two x 450g (1lb) loaf tins, split the mixture between the two tins, flatten the tops and bake for 1 hour to 1 hour 15 mins.  AGA roasting oven, shelf on oven floor with the plain cold shelf on 2nd set of runners for 45-50 minutes swapping over the plain cold shelf half way through, or baking oven, shelf on bottom set of runners for 1 hour.
  5. Cakes are ready when they are firm to the touch and a skewer comes out clean.