Orange Fruit Cake


9 oz (250g) margarine
8 oz (225g) caster sugar
3 eggs, beaten
5 oz (150g) S. R. flour
5 oz (150g) plain flour
rind of small orange
1 tblsp orange juice
1 tblsp thick marmalade
6 oz (175g) sultanas
6 oz (175g) glacé cherries, chopped


1. Cream margarine and sugar and add eggs with a little flour.
2. Add remaining flour, rind, juice and marmalade.
3. Fold in sultanas and cherries and mix carefully.
4. Spoon mixture into a greased and lined 10″ cake tin.
5. Bake in centre of a pre-heated oven 160°C/325°F/Gas 3 for 11/2 hours.
Note: Cover with foil if it browns too quickly.

Annabel Robertson, Dundee