Farmhouse fruit cake

A country recipe using some wholewheat flour, Farmhouse fruit cake is a popular cake to bake as it keeps well and even improves with age - if given the chance!


100 g (4 oz) plain flour
Pinch of salt
125 g (5 oz) wholewheat flour
2 tsp baking powder
1 tsp spoon mixed spice
1/2 spoon ground cinnamon
100 g (4 oz) soft brown sugar
100 g (4 oz) butter or margarine
225 g (1/2 lb) mixed dried fruit
50 g (2 oz) chopped mixed peel
2 eggs, beaten
2 tbsp marmalade A little milk (if necessary)


1. Sift the plain flour and salt into a mixing bowl, then stir in the wholewheat flour, baking powder, mixed spice, cinnamon and sugar.

2. Rub in the butter or margarine. Stir in the remaining ingredients and mix well. Stir in a little milk if the mixture seems too stiff.

3. Spoon into a greased 20 cm (8 in) round cake tin lined with greased greaseproof paper.

4. Bake in a warm oven (160°C/325°F or Gas Mark 3) for about 1 1/2 hours or until a skewer inserted in the centre comes out clean. Cover the top of the cake with greaseproof paper if it begins to become too brown during the cooking.

5. Remove from the oven, take out of the tin and discard the greaseproof paper. Cool on a wire rack, then store in an airtight tin.

What did you think?

86 people have helped to review this recipe. Thankyou!

Yummy fruit cake
posted by Jo @ 10:56AM, 8/13/09
This is a similar recipe to one given me when I first got married, called 'come again cake' meaning it's so good you'll come back for more. In mine I use white flour and no marmlade and put in in a loaf tin, but have tried this one and it got the family seal of approval.
Great cake!
posted by Chris @ 03:19PM, 7/07/10
I only use plain flour for the recipe, but it goes fantastically well wherever I take it. :)
Self-raising or plain wholewheat flour?
posted by Katrina @ 01:20PM, 8/05/10
Which is best to use for this one? I want to use wholewheat to keep it healthy, but not sure if this means plain or self-raising wholewheat flour? Thanks.
I did not add baking powder
posted by hi @ 02:32PM, 11/12/10
I did not add baking powder and my cake still came out as nomally but it taste as good as the first time i made it


thanks for putting it on the internet you are asmazing
posted by Rob @ 03:07PM, 11/14/10
If I just use plain flour do I use 225g?
Amazing for an xmas cake
posted by tracy @ 02:32PM, 11/28/10
My father doesn't like shop xmas cakes, this one is excellent, and also very nice with a cup of tea!
Egg problem
posted by Holly @ 02:51PM, 3/24/11
In one recipe its says to put 6 eggs in and in this recipe it says 2 eggs. Which one ir right???
How long will it last
posted by stella @ 05:19AM, 4/02/11
Im planning to do this cake for a wedding cake, coverd in marzipan and then sugarpaste. Do you know how long it will last ?
Nice little twist...
posted by Ruthy @ 05:22AM, 4/20/11
I added a dash of Honey Rum at the end instead of milk just for a bit of a twist, it was well worth the risk, it's gorgeous!
Not very good
posted by hayley hardie @ 03:19PM, 5/27/11
I would recommend soaking the fruit before making this cake so that it doesnt take any moisture from the cake, also would recommend NOT cooking it for 1 1/2 hours as i cooked it for 1hr 10 mins and the cake was barely edilble due to being too dry from being over cooked, and as for it improving with age i find that hard to believe as it was even dryer after a few hours, even being spread with butter didn't help, i make lots of cakes which are all of a decent standard, i think someone definitely typed this recipe wrong
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