Fruited Luncheon Cake II

Fruited Luncheon Cake is a traditional British recipe for a classic heavily fruited version of the Victorian fruit cake that, unlike other versions, includes eggs and makes an excellent birthday cake. The full recipe is presented here and I hope you enjoy this classic British version of: Fruited Luncheon Cake.

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

Rating:

Tags : Baking Recipes Cake Recipes British Recipes

This is another variant of the fruited luncheon cake. The batter here is richer, with the inclusion of eggs and it makes an excellent birthday cake that keeps well.

Ingredients:

340g butter (or margarine)
340g caster sugar
450g plain flour
225g currants
120g sultanas
60g prunes, pitted and chopped
60g dates, pitted and chopped
180g seedless raisins
1 tsp bicarbonate of soda
1/2 tsp mixed spice
a generous pinch of freshly-grated nutmeg
3 eggs
125ml orange juice
125ml lemon or lime juice
1 dessert spoon golden syrup
a little cider, milk or cranberry juice, to mix
slivered almonds, to garnish (optional)

Method:

Cream together the butter and sugar until light and fluffy. Sift the flour into a bowl then divide into four equal parts. Mix the fruit into the first part, the bicarbonate of soda and spices into the second part and leave the remaining flour plain.

Add the eggs, one at a time, into the creamed mixture, beating thoroughly after each addition then add the plain flour, beating until smooth. Now mix in the fruit and flour combination before adding the fruit juices and golden syrup. Finally add the spice and flour mix, along with enough cider or milk to give you a soft batter.

Turn this batter into a large greased and floured (or lined) cake tin, garnish with slivered almonds (if desired) and transfer the cake to an oven pre-heated to 180°C and bake for about 100 minutes, or until the top is golden and a skewer inserted into the centre of the cake emerges cleanly. Allow to cool in the tin for 10 minutes then set aside on a wire rack to cool completely. The cake can also be baked in two loaf tins.

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