From generation to generation

Fruit Cake
  • 8oz butter
  • 120z currents
  • 12oz sultanas
  • 4oz chopped peal
  • 12oz sugar
  • 16 fl.oz water
  • 3tsp mixed spice
  • 2 level tsp bicarbonate of soda
  • 4eggs
  • 8oz plain flour
  • 8oz self raising flour
  • large pinch of salt

My mum whips this out occasionally to heighten moral, its lasts a while whilst providing a steady flow of happiness.It’s a great recipe which has withstood the test of time; just found out it was passed down from my nana. It’s got this gooey texture if cooked right (didn’t manage it myself), making it very moreish. Still tastes great of course if cooked to a normal state of being.I think I subconsciously convince myself its ok to eat loads as there’s fruit involved.

This recipe is made with double quantities, as you can see from the picture – it’s huge! However it does last (if hidden).


  1. Add to a pan the; butter, fruit, sugar, water, spice and soda
  2. Bring to the boil then leave to cool
  3. Line a 12″ cake tin with baking parchment
  4. Pre heat oven to 180c
  5. When mix is cool/warm add the egg, flour, salt
  6. Pour into the tin and cook for 1 hour


  • The fruit is flexible, I used 28oz of luxury mixed fruit
  • I used caster sugar, will probably try brown sugar next time
  • 1hour for gooey texture, 1hour15min for normal
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