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Mary's Fruit Cake

(Serves 6)

This moist fruit cake recipe is designed for use with a Le Creuset 22cm round cocotte.

Ingredients:

  • 500g mixed dried fruit
  • 425g can crushed pineapped (drained)
  • 50g glace cherries, halved
  • 125 butter or margarine
  • 175g soft brown sugar
  • 1 tsp mixed spice
  • A good pinch of salt
  • 1 tsp bicarbonate of soda
  • 150g plain flour
  • 2 medium eggs, beaten
  1. Pre heat your oven to 160°C / 325°F / Gas mark 3. (For a fan oven reduce to 150°C /300°F / Gas mark 2.)
  2. Line the cocotte with a preshaped 20cm deep cake tin liner, or line with greaseproof paper.
  3. Put the first six ingredients into a mixing bowl and microwave on high power for 3 minutes.
  4. Mix well, then add all the remaining ingredients and mix again.
  5. Transfer to the lined cocotte and level the top. Decorate with a few blanched almonds if it is to be a plain fruit cake.
  6. Cook below the centre of the oven for approximately 1¼ 1½ hours, or until a skewer inserted into the centre comes out cleanly.
  7. Cook in the cocotte for 10-15 minutes then turn out and cool thoroughly.

Hint:

If you do not have a microwave oven, put the first six ingredients into a large saucepan and heat gently until the fat is melted, then continue with the receipe.

Alternatively:

Don’t decorate with blanched almonds, but turn upside down and cover with marzipan and ready to roll icing for the perfect Christmas cake!