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Recipe for family meals :

Llandudno Fruit Cake

This recipe comes from the web site of Debbie and Trev Jones who live in Birmingham, England and have put their website together in the hope of finding find out about their Jones ancestors from the UK. The Jones ancestry dates back to 1775 and Cardiganshire, Wales. It follows their forefathers journey to Merthyr Tydfil, Glamorgan and some of the achievements they made, particularly in the world of professional football, for over fifty years. Although Jones is a common name, this is by no means a common family.

This is one of the Welsh recipes from their site for you to enjoy. If you would like to take a look at their web site it is


8oz butter
4oz caster sugar
4 eggs, separated
1 teaspoon grated orange rind
1 teaspoon grated cinnamon
4oz ground almonds
2oz ground rice
12oz self raising flour
8oz raisins, chopped
4oz currants, chopped
2oz glace cherries chopped
4oz sultanas, chopped


  • Set oven to 350°F or Mark 4.
  • Grease and line a 9 inch tin.
  • Cream the butter and sugar together in a mixing bowl until light and fluffy then break in the egg yolks, the orange rind and the cinnamon.
  • Mix the ground almonds and ground rice into the flour and then add this, a little at a time, to the creamed mixture, alternating with handfuls of the fuit.
  • Beat well after each addition.
  • Whip the egg whites until stiff and fold carefully into the mixture.
  • Turn the mixture into the cake tin and bake for half an hour.
  • Reduce the heat to 325°F or Mark3 and cook for approximately 2 more hours. The cake is cooked when a skewer pushed into the centre comes out clean.
  • Cool in the tin then turn out on to a wire rack. Leave until quite cold.

Serves 12

Debbie and Trev Jones