Monday, May 26, 2014
Plain Fruit Cake - No Icing Required
I’m finding myself more and more attracted by the plain, un-iced cakes of old-fashioned tea-times. Not hotel teas or birthday teas but family weekday ones. The kind of cake that keeps all week in a tin and that you eat in front of the fire with a mug of tea, after having polished off the crumpets dripping with butter. When I was a child and we visited my aunt, there used to be two or three cakes on the go at any one tea-time. Usually a fruit cake, perhaps a ginger one and some sort of light sponge. We’d come in from walking the dogs and tea would be taken along to the sitting room on a trolley to have by the fire: bread and butter first, then a piece of cake or two and then biscuits to fill in any corners. I don’t know how we managed it all, as there would be supper a couple of hours later. Maybe the plethora of cakes was just when family was visiting, but I’m pretty sure that my aunt always had a cake of some description on the go. Here we go with the nostalgic childhood memories, I must be getting old!
My mum’s old-fashioned ginger cake recipe is a good un-fancy cake that lasts for days, and after our Easter Simnel cake was finished I went looking for a plain fruit cake recipe that would also do as an everyday cake. This Dundee cake recipe fits the bill perfectly. It’s light with a citrus freshness, and improves with keeping a few days. I thought about adding some spices to the mix, but am glad I resisted as the orange and lemon zest is all the flavour you need.
Dundee Fruit Cake recipe
150g/5oz caster sugar
3 eggs, beaten
225g/8oz plain flour
1 teaspoon baking powder
450g/1lb fruit cake mix (sultanas, currants, candied peel)
2 tablespoons ground almonds
Grated zest of 1 lemon and 1 orange
50g/2oz whole blanched almonds
2-3 tablespoons milk (if needed)
20cm/8 inch cake tine, greased and lined
Preheat oven to 150C/300F
Cream together butter and sugar until light and fluffy.
Add eggs, a little at a time and beat in well.
Sift together flour and baking powder. Carefully fold it into the mixture.
The mixture should now be of a soft, dropping consistency. Add a couple of tablespoons of milk if too stiff and dry.
Fold in the dried fruit, ground almonds and zest.
Spoon mixture into the lined cake tin and level with the back of a spoon.
Gently place the whole almonds in a circular pattern on the top of the mixture. Avoid pressing down, as the cake will rise up to meet them!
Bake until the centre is firm and springy and a skewer comes out clean, about 2 hours.
Cool in the tin, then store in an airtight container.
What about you? Do you have any favourite plain cake recipes to share?