1950’s Customary Fruit Cake – Lavender and Lovage

This recipe for 1950’s Customary Fruit Cake makes a wonderful, gentle 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 Customary Fruit Cake makes a fabulous, gentle fruit cake, which may 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 beautiful assortment of baking recipes.

Frenlight Flour was milled in an English flour mill in Hertfordshire, and much like Be-Ro flour, they produced cookery booklets selling their flour.

Established in 1855, J W French & Co Flour Mills, proudly milled flour from house farm wheats, they are saying of their promoting leaflets from the period.

The unique recipe additionally suggests which you can omit the combined dried fruit, and add marmalade, apricot or raspberry jam in order for you.

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 after all.

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 certainly one of these preserves for the dried fruit, mixing it in with the creamed sugar and fats combination.
• This cake may be made in a regular spherical cake tin, or a loaf tin, as I’ve performed.

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Recipe for 1950’s Customary Fruit Cake

1950’s Customary Fruit Cake

Yield:
12

Prep Time:
20 minutes

Cook dinner Time:
1 hour quarter-hour

Whole Time:
1 hour 35 minutes

This recipe for 1950’s Customary Fruit Cake makes a fabulous, gentle fruit cake, which may 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 beautiful assortment of baking recipes.

Frenlight Flour was milled in an English flour mill in Hertfordshire, and much like Be-Ro flour, they produced cookery booklets selling their flour.

Established in 1855, J W French & Co Flour Mills, proudly milled flour from house farm wheats, as they are saying of their promoting leaflets from the period.

The unique recipe additionally suggests which you can omit the combined dried fruit, and add marmalade, apricot or raspberry jam in order for you.

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 after all.

I hope you take pleasure in this cake should you make, and please do depart a remark under, I might love to listen to the way you served it, and should you loved it, Karen

Elements

• 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
• Slightly vanilla and almond essence (extract)

Directions

1. Line or grease a 7″, 8″ spherical cake tin, or a 1lb loaf tin with baking parchment. Cream the sugar and fats collectively till mushy and white.
2. Beat the eggs nicely and step by step add them to the creamed combination.
3. Beat nicely and add the combined dried fruit, peel, glacé cherries, vanilla and almond essence.
4. Fold within the sieved flour and salt alternately with the milk till the combination is mushy sufficient to drop simply from the top of a picket spoon.
5. 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 certainly one of these preserves for the dried fruit, mixing it in with the creamed sugar and fats combination.

Diet Data

Yield 12

Serving Dimension 1

Quantity Per Serving

Energy 81Whole Fats 2gSaturated Fats 1gTrans Fats 0gUnsaturated Fats 1gLdl cholesterol 35mgSodium 42mgCarbohydrates 12gFiber 1gSugar 3gProtein 3g