Carnation Fruit Cake (Mum's)
Ingredients
- 225 gr. (8 oz.) butter 225 gr. (8 oz.) caster sugar 2 eggs 1 small tin (170 gr) Carnation evaporated milk
- (or supermarket's own brand) 700 gr. (1½ lb.) mixed dried fruit
- 75 gr. (3 oz.) glacé cherries 275 gr. (10 oz.) plain flour
- 1 tsp. baking powder Pinch of salt
- Preheat the oven to 140°C.
- Grease and line the base of 2 x 450 gr. (1 lb.) loaf tins or 1 x 900 gr. (2 lb.) loaf tin.
Method
Sieve the flour, baking powder and salt into a bowl.
Wash the glacé cherries and dry well, chop each one into two or three pieces and add these to the dried fruit. Stir in 2 tablespoons of the measured flour and mix well to coat the dried fruits (this helps to prevent them from sinking whilst baking). Leave to one side.
Beat the butter and sugar together, until light and creamy.
Beat in the eggs one at a time, adding a tablespoon of flour with the second egg. Stir in the Carnation milk and gently fold in the dried fruit and flour.
Spoon into the two tins, level and tap the tins on the work surface gently to remove any air pockets.
Bake at 140°C for 50 to 60 minutes until golden brown and a cake tester comes out clean. Cover half way through with foil if browning too quickly.
Leave in the tin for 10 minutes, before turning out onto a wire rack.
Leave to cool completely.
Delicious though it is, it is difficult to cut when too new. Leave overnight - if you can!
Wrap in cling film and/or aluminium foil. Eat one, freeze one.