This recipe for 1950’s Normal Fruit Cake makes a superb, mild fruit cake, which is ideal for afternoon tea or elevenses.
A Classic Tea Time Recipe from a Frenlight Flour Cookery E book
This recipe for 1950’s Normal Fruit Cake makes a fabulous, mild fruit cake, which will be made in a regular spherical cake tin, or a loaf tin, as I’ve performed.
I found the recipe in an exquisite little cookery booklet from the 1950’s, by Frenlight Flour, which has a stunning assortment of baking recipes.
Frenlight Flour was milled in an English flour mill in Hertfordshire, and just like Be-Ro flour, they produced cookery booklets selling their flour.
Established in 1855, J W French & Co Flour Mills, proudly milled flour from dwelling farm wheats, they are saying of their promoting leaflets from the period.
The unique recipe additionally suggests that you would be able to omit the combined dried fruit, and add marmalade, apricot or raspberry jam if you need.
It makes a light-weight fruit cake with glacé cherries, combined peel and unusually, vanilla AND almond essence (extract)
Serve this delightfully fruity cake for Elevenses, Afternoon Tea, or for a particular Sunday Tea Tray supper, with a pot of tea in fact.
I hope you take pleasure in this cake should you make, and please so depart a remark under, I’d love to listen to the way you served it, and should you loved it, Karen
Culinary Notes
- For a spicy cake, add 1/4 teaspoon combined spice and 1/4 teaspoon floor cinnamon to dry flour.
- For Apricot, Raspberry or Marmalade cake, substitute 4ozs (115g) of one in every of these preserves for the dried fruit, mixing it in with the creamed sugar and fats combination.
- This cake will be made in a regular spherical cake tin, or a loaf tin, as I’ve performed.
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Recipe for 1950’s Normal Fruit Cake
1950’s Normal Fruit Cake
Yield:
12
Prep Time:
20 minutes
Prepare dinner Time:
1 hour quarter-hour
Complete Time:
1 hour 35 minutes
This recipe for 1950’s Normal Fruit Cake makes a fabulous, mild fruit cake, which will be made in a regular spherical cake tin, or a loaf tin, as I’ve performed.
I found the recipe in an exquisite little cookery booklet from the 1950’s, by Frenlight Flour, which has a stunning assortment of baking recipes.
Frenlight Flour was milled in an English flour mill in Hertfordshire, and just like Be-Ro flour, they produced cookery booklets selling their flour.
Established in 1855, J W French & Co Flour Mills, proudly milled flour from dwelling farm wheats, as they are saying of their promoting leaflets from the period.
The unique recipe additionally suggests that you would be able to omit the combined dried fruit, and add marmalade, apricot or raspberry jam if you need.
It makes a light-weight fruit cake with glacé cherries, combined peel and unusually, vanilla AND almond essence (extract).
Serve this delightfully fruity cake for Elevenses, Afternoon Tea, or for a particular Sunday Tea Tray supper, with a pot of tea in fact.
I hope you take pleasure in this cake should you make, and please do depart a remark under, I would love to listen to the way you served it, and should you loved it, Karen
Substances
- 8ozs (225g) Self-Elevating flour, sieved
- 4ozs (115g) caster sugar
- 6ozs (175g) combined dried fruit
- 2 eggs
- Milk, to combine
- 4ozs (115g) margarine or butter
- Pinch of salt
- 1oz (25g) chopped peel
- 20zs (50g) glacé cherries
- A bit of vanilla and almond essence (extract)
Directions
- Line or grease a 7″, 8″ spherical cake tin, or a 1lb loaf tin with baking parchment. Cream the sugar and fats collectively till tender and white.
- Beat the eggs nicely and steadily add them to the creamed combination.
- Beat nicely and add the combined dried fruit, peel, glacé cherries, vanilla and almond essence.
- Fold within the sieved flour and salt alternately with the milk till the combination is tender sufficient to drop simply from the top of a wood spoon.
- Put into lined or greased tin. Bake at 180C/375F/Gasoline mark 4 for 1 hour to 1 hour and quarter-hour, within the centre of the oven.
Notes
For a spicy cake, add 1/4 teaspoon combined spice and 1/4 teaspoon floor cinnamon to dry flour.
For Apricot, Raspberry or Marmalade cake, substitute 4ozs (115g) of one in every of these preserves for the dried fruit, mixing it in with the creamed sugar and fats combination.
Vitamin Info
Yield 12
Serving Dimension 1
Quantity Per Serving
Energy 81Complete Fats 2gSaturated Fats 1gTrans Fats 0gUnsaturated Fats 1gLdl cholesterol 35mgSodium 42mgCarbohydrates 12gFiber 1gSugar 3gProtein 3g
