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Recipe for family meals :

Fruit Cake

Mary Berry's Ultimate Cake BookI found this recipe in a book I picked up second-hand - it may now be out of print. The book is called Fast Cakes by Mary Berry but even if it is out of print you can find an excellent book of hers in the Bookstore section <click here>

I have included this recipe as it is ideal if you need a rich fruit cake in a hurry - in my case it is being used for our Christmas Cake which I had forgotten to get done earlier. I have tweeked the recipe slightly but it is more or less as it was published.


397g can of condensed milk
150g butter
225g raisins
225g sultanas
225g currants
100g glacé cherries - quartered
225g plain flour
2 tsps mixed spice
2 tsps cinnamon
1 tbsp brandy (optional)
1/2 tsp bicarbonate of soda
2 eggs

  • Preheat the oven to 300°F, 150°C, Gas Mark 2
  • Pour the condensed milk into a heavy based saucepan, add the butter, fruit, glacé cherries and brandy. Place over a low heat until the milk and butter have melted, stir well and then simmer gently for 5 minutes stirring occassionally. Remove from the heat and leave on one side to cool for about 10 minutes, stirring occassionally to help speed up this process.
  • Whilst simmering grease and line with baking paper a 7 inch (17.5 cm) round cake tin.
  • Sieve the flour into a large bowl, together with the spices and bicarbonate of soda and make a well in the centre. Add the eggs and the cooled mixture and quickly mix together until well blended.
  • Turn into the tin, smooth the top and bake in the oven for 1 1/2 hours or until the cake is well risen, golden brown and the top feels firm. A warm skewer inserted into the centre should come out clean.
  • Leave to cool in the tin for about 10 minutes and then turn out and leave to finish cooling on a wire rack.

Mary Berry