Rich Fruit Cake


4 oz (100g) butter
4 oz (100g) caster sugar
4 eggs, well beaten
8 oz (225g) plain flour
1/4 tsp baking powder
6 oz (175g) sultanas (or mix with raisins)
6 oz (175g) currants
4 oz (100g) cherries, quartered
4 oz (100g) walnuts, chopped


1. Cream butter and sugar.
2. Add eggs alternately with flour mixed with baking powder.
3. Stir in fruit and nuts and mix well together.
4. Spoon mixture into a greased and lined 8″ tin.
5. Bake in a pre-heated oven 160°C/325°F/Gas 3 for 2 hours.
Note: This cake makes a lovely Christmas Cake when covered with marzipan and Royal icing and can be darkened by using dark brown sugar in place of caster sugar. Double quantities for cake takes 3 – 3 1/4 hours to bake.

C. E. Rose, Greyfriars, Inverness