Farmhouse Fruit Cake

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This recipe for Farmhouse Fruit Cake tastes just like the Classic Mr. Kipling! I regularly make this for the farmers on the farm where Mat’s stepdad does dog training. I searched forever to find a recipe that was just like Mr. K’s with no luck so with a bit of experimenting and playing with similar recipes, I came up with this. The cake can be baked in a 7 inch round tin or a 2lb loaf tin.

Ingredients: Serves 10

  • 225g Self Raising white flour
  • 175g vegetable margarine
  • 75g light soft brown sugar
  • 100g caster sugar
  • 3 flax eggs (per ‘egg’ – 1 tbsp ground flaxseed mixed with 3 tbsp water and left to thicken for 5 minutes)
  • 200g mixed dried fruit
  • zest of one lemon or orange OR 2tbsp juice
  • 3-4tbsp demerara sugar

Method:

  1. Preheat the oven to 180c and line the tin
  2. Cream together the margarineΒ and sugars with an electric whisk until the mixture is light and fluffy
  3. Add the flax eggs, one at a time and beat well after each
  4. gently fold in the flour, followed by the zest (if using) and fruit
  5. If using juice stir in at this stage
  6. Spoon into the tin and sprinkle the demerara sugar on the top, all over the batter.
  7. Bake for 1 hour, covering with foil after 40 minutes to avoid over-browning.
  8. Turn out after a couple of minutes and leave to cool on a wire rack.
  9. The cake will keep for up to a week in an airtight tin or in greaseproof paper and foil. The cake also freezes very well for up to 3 months.

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Calorie Count :: New Recipe

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102 Responses to Farmhouse Fruit Cake

  1. Natalie bass says:

    Wow! This turned out perfect and tasted great! I made a second batch but ran out of lemons so used 2 table spoons of lemon curd and turned out great! Thanks

  2. Jennie says:

    Just wanna say i just made your farmhouse fruit cake and its amazing….thank you for sharing…..i was gonna freeze half of it but hubby said dont bother it wont last that long…lol πŸ™‚

  3. Jennie says:

    Have made this twice more and once with the Lemon Curd….yummy @Natalie……Hubby can’t get enough of it…..gonna try and freeze some before he gets home…lol

    • Poppy says:

      Hi Jennie. I love that you’ve made this a few times now and enjoyed it! I made a version as a gift over Christmas using dried cranberries for a festive feel. It’s a great canvas for experimentation! Poppy πŸ™‚

  4. Anneli says:

    Oh I love your blog! Thanks for stopping by mine: http://refreshedandfit.wordpress.com/

  5. Loving these olde worlde recipes πŸ™‚

  6. dogsmum says:

    Hi Poppy, thanks for popping by my blog & liking my Banana & Blueberry Muffin recipe. You have some good recipes here xx

  7. Michele says:

    Hi Poppy,
    This looks delicious. Can you tell me how I figure grams to cups? thanks!
    Michele

    • Poppy says:

      Hi Michele, here are the conversions for you;
      1 1/2 cups self raising flour
      3/4 cup butter
      6 tbsp brown sugar
      7 tbsp caster sugar
      1 cup dried fruit

      Poppy πŸ™‚

  8. Sophie33 says:

    yum Yum Yum, give me some,….!

  9. laurasmess says:

    This looks lovely Poppy! I love fruit cake… the citrus addition sounds gorgeous!

  10. brianna124 says:

    Yum! This looks delicious! I can’t wait to make it and try it out πŸ™‚

  11. clovertaco says:

    Thanks for stopping by my blog! This sounds like a great recipe! Can’t wait to try it πŸ™‚

  12. Rebecca Joanne says:

    I’ll have to try this one! Xx

  13. llafont says:

    Thanks for checking out my blog, your blog is just wonderful, plenty of recipes to view.

  14. harinisrao says:

    Thanks Poppy for visiting my Blog and liking my baking recipes! This fruit cake recipe looks good. Will definitely try it sometime πŸ™‚

  15. afellowsapient says:

    I love this recipe! It looks delicious. As a vegan, can you consume butter? What would you use in substitution for butter to make this a vegan dish?

    • Poppy says:

      Hi, thanks for your comment. No vegans don’t eat butter, the recipe states butter or margarine so sub a vegan margarine to make it vegan. This recipe was a non vegan recipe that was later veganized so I have kept both variations! Hope that helps!

  16. woah…this looks AMAZING!!! I love this idea!

  17. Prateeksha says:

    Hi Poppy. Thanks for visiting my blog. I like this recipe, its super easy…will try it soon. Thanks…

  18. Philip says:

    ah that is a lovely looking cake. I look forward to baking it.

  19. radhika25 says:

    Hi Poppy,
    This looks fabulous! Thanks for visiting and liking my latest post.
    R

  20. Elliotandme says:

    This looks amazing!! Will definitely be giving it a go! πŸ™‚

  21. roytanusree says:

    Hi Poppy,Thanks for visiting my blog. I can’t wait to try this easy but wonderful cake this weekend! πŸ™‚

  22. Eileen says:

    Just found this recipe and wil bel trying it this afternoon – sounds delicious – just waiting for my bread to finish so that I can use the tin – maybe I need more tins!!!

  23. Neil D says:

    Hi Poppy,

    Thanks for a lovely recipe, works a treat. I also added 1.5 teaspoons of mixed spice for another flavour dimension.

    Cheers

  24. durgakarthik says:

    Hi Poppy thanks for the like and i love this recipe will try soon.

  25. Looks very delicious!

  26. elizasherr says:

    YUM! Looks lovely! Can’t wait to try it!

  27. Hi..poppy thanks for liking my recipes…
    i must try this yummy cake recipe….

  28. Hi Poppy. Thanks for stopping by my blog. I love fruit cakes and look forward to making your version.

  29. RAY says:

    HI POPPY I,AM GOING TO MAKE THIS CAKE FOR XMAS AS I,AM
    STAYING WITH MY INLAWS FOR CHRISTMAS HOPE THEY LIKE
    IT I DO.

    • Poppy says:

      Hi Ray. That’s great news! I’m sure your in-laws will be well impressed with this cake! It usually brings smiles of nostalgia to people! Especially at Christmas!
      Enjoy.
      Poppy πŸ˜€

  30. Pingback: A Christmas Table – Mushroom and Chestnut Wellington, Strawberry and Coconut Trifle and Stollen | Poppy's Patisserie | Bunny Kitchen

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  32. Thanks, Poppy for liking my Garlic Mushrooms (Jo s Healthy Kitchen – wordpress or http://www.joshealthykitchen.com). You recipes look great!

  33. Jennie says:

    its me again……..can you smell whats cooking in my kitchen Poppy….yes you have guessed right πŸ™‚ i cook it at least one every couple of months….wouldnt cook any other fruit cake πŸ™‚

  34. Francesca says:

    Hi I’m looking to make this farmhouse cake but don’t knoe what flax eggs means can u explain

    • Poppy says:

      Hi Francesca, you can use 3 medium eggs if you prefer. Flax ‘eggs’ are an egg replacement using flax seeds and water to bind the mixture. Hope that helps? Poppy.

  35. Christine says:

    Well I’ve made one a week fabulous cake so easy to make today I’ve made 2 hoping it will last a bit longer as soon as cooked it’s gone

  36. Pingback: Farmhouse Fruit Cake | homethoughtsfromabroad626

  37. Sheila says:

    Hi, looks like a lovely recipe. I would like to try as a children’s version of Christmas cake.
    Do you think it can last s month with royal icing and sugar paste figures on the top? If I box it and keep stored in dry conditions?

    Thank you!

    • Poppy says:

      Hi Sheila. I haven’t tried storing it for that long and without the alcohol to preserve it as with a classic Christmas cake I’m not so sure that it would last. I would freeze the cake if I were you then decorate it the week before Christmas or so. I hope that helps!

  38. Gill says:

    Flax eggs, this is a new not to me! Help please!!,,

  39. Anna says:

    Hi, Can i use eggs instead of flax? What’s the reason for not using normal eggs?

  40. June says:

    Sorry I don’t want to appear dense but can keep use normal eggs in this recipe

  41. Jennie says:

    Still making this wonderful fruit cake…..hubby is working hard decorating and one is in the oven for a treat πŸ™‚

  42. Jennie says:

    Making another one poppy, as hubby working out in this hot weather, he’ll have something nice to come home too πŸ™‚

    Could you explain how you used the coconut oil and ill try it next time please as i love this ingredient πŸ™‚

    • Poppy says:

      Ah Jennie! I hope he enjoyed it. Glad it’s starting to cool down now, it’s been unbearable hasn’t it and our poor men working hard labour in such heat!

      I simply sub the margarine with the same amount in grams of coconut oil. Melt it just enough that it can cream but not until it’s liquid and proceed as usual. The texture is more crumbly, almost shortcake like and it’s delicious! Try it and see if you like it! Can’t wait to hear what you think. If you want to enhance the tropical feel even more, you can use dried mango and pineapple for the dried fruit too. I also love to use candied ginger. The possibilities are endless.

      Poppy x

  43. Jennie says:

    Thank you very much will try this out next time…….at the moment I’m going to bake something from the great british bake off each week. I made the Jaffa cakes last week they tasted lovely but looked dreadful lol i found it hard adding the chocolate…..maybe i should do a little blog!

    Jennie x

  44. Gill says:

    I tried normal hens eggs instead of flax eggs and although it tasted lovely the fruit sank to the bottom. I am guessing the mixture was too wet? I know this is a vegan recipe but I would like to
    Try and adapt it. Has anyone got any experience of not using flax eggs?

  45. Adelaide Kendall says:

    Hi Poppy. Please can you tell me what flax eggs are and can I use normal eggs? If flax eggs have to be made..what’s the recipe and method please?
    Much thanks in advance.

    • Poppy says:

      Hi Adelaide,
      You can use regular eggs. Flax eggs are made with ground flax seeds at a ratio of 1 tbsp ground flax to 3 tbsp water per egg, mixed and left to sit for a few minutes until it thickens.
      I hope this helps!
      Sorry for the late reply, I found this in my spam…. :/

  46. Tina Potter says:

    I make this cake all the time and it is the best recipe I have ever come across for farmhouse fruit cake.

  47. Mike says:

    So pleased that I found your recipe. I am living an off-grid life, rebuilding a ruin of a farm, so (at the moment) so don’t have the benefit of an electric whisk or oven, but I guess a bit of manual mixing isn’t going to hurt, and i’ll cook it in my stove top dutch oven….. looking forward to eating my first slice πŸ˜‰

    • Poppy says:

      Wow Mike! That sounds like such a fun way to live! I am so intrigued by your ‘off-grid’ life and love your plans to bake this cake!
      Please let me know how it works out in your dutch oven…! πŸ˜€

  48. N says:

    Your recipes are too good.
    I would like to know if (alcohol) soaked dry fruits could be used in this recipe.

    • Poppy says:

      I’m so sorry I have just come across this in spam!
      I’m sure it’s much too late now but just in case, absolutely yes!
      Thank you so much for your kind words ☺️

  49. Adelaide Kendall says:

    Would love to make this but don’t have flax eggs! Can I use normal eggs?

  50. J EVANS says:

    First time Ive ever cooked any cake. My wife is Coeliac and I used Gluton free flour same quantity.
    It did’nt last long enough to try freezing we ate it thanks

  51. Mich says:

    Hi bunny, sorry to ask but flax eggs is how? I am lost please help I’m a new baker. Thank you for recipe tho x

    • Poppy says:

      Hi Mich, I’m sorry I’ve just found your comment in spam!
      I hope you managed to find out? Flax eggs are made by whisking together 1 tbsp ground flaxseed with 2.5 tbsp water and leaving to sit for 10 minutes until thick and gloopy. Use this per egg.
      Happy baking!

  52. Steve says:

    I love this cake and have made quite a few now…however!….my fruit keeps sinking even though I dust with flour….any advice?

    • Poppy says:

      Hi Steve, sorry for the slow reply. I haven’t had this problem and flour usually works! Are you using flax or eggs?

      • Steve Long says:

        Hi Poppy,
        I have been using eggs.
        In the meantime I’ve made some more but cut down on the eggs as I thought it may be making the mix too thin.
        This seems to solve the problem of sinking fruit but now the cakes ink in the middle.
        I made four today and every one sank.
        I am gutted cos i love the cake but I like it to be right.
        Any help or advice you could give me would be very much appreciated.

      • Poppy says:

        Hi Steve, the best advice I can give you is to use the flax. I can’t think of any other reason why yours would come out differently to mine. Also the amount of egg in the mix may not be correct as the recipe has been developed using flax egg replacer. Let me know if you try it.
        Poppy

  53. Steve Long says:

    Hi Poppy,
    Thank you very much for the advice.
    On reflection it may be that I have reduced the temperature of the oven too much.
    I have a fan oven and (for the first time) adjusted the temperature.
    I’ll let you know how I go on when I make another. (which won’t be long, I love the cake.
    Failing that I’ll have a go at flax eggs as you suggest.
    Thanks again.
    Steve

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