Yorkshire Farmhouse Fruit Cake – Lavender and Lovage

What a wonderful recipe that is for Yorkshire Farmhouse Fruit Cake. A correct old school “minimize and are available once more” fruit cake.

Classic Recipe from Farmhouse Cookery by Mrs Arthur Webb

What a wonderful recipe that is for Yorkshire Farmhouse Fruit Cake. A correct old school “minimize and are available once more” fruit cake.

The one which your granny or mum would serve for Sunday tea, or for elevenses. This recipe was present in an previous cookbook known as Farmhouse Cookery by Mrs Arthur Webb.

It’s a veritable gem of a guide, with recipes from a lot of the English, Scottish and Welsh counties. Revealed within the 1930’s, my copy has misplaced its mud jacket, however it’s used usually.

Mrs Webb (Mabel Edwards Webb), was a a suffragist, author and cookery programme presenter for BBC radio; she was lively between the 1930’s and 1950’s.

Anyway, again to immediately’s recipe for Yorkshire Farmhouse Fruit Cake. That is what my granny used to name “a plain slab cake”!

It doesn’t sound that thrilling when stated like that! Nevertheless, it’s a fabulously wealthy, fruity cake, which retains for a number of weeks within the cake tin.

If, like me, you might be lacking your every day slice of Christmas Cake, then that is the cake for you.

Baked in an 8″x 8″ (20cm) sq. tin, it cuts fantastically and is superb when served with cheese, Wensleydale after all.

The key behind this very moist fruit cake is the Sherry. A goodly quantity of sherry is added to the cake (sorry Vicar!) with the blended fruit.

This ample fruit cake serves as much as 30 slices of cake, so it’s an excellent one to make for the cake tin, and for the faculty or workplace lunch field

I hope you’ll take pleasure in this cake as a lot as all of us do right here at Lavender & Lovage. You may make it in a spherical cake tin too, however I desire a sq. tin for ease of chopping.

Culinary Notes

• For a fancier cake, add 100g halved glace cherries in step 5.
• Add port as a substitute of sherry or candy wine to the blended dried fruit.
• To verify if the cake is cooked – when the cake is cooked, a skewer (I exploit my granny’s previous knitting needle!) ought to come out clear when inserted in the course of the cake.
• Makes a stunning different to a Christmas Cake – if making this as a Christmas cake, you’ll be able to feed it weekly with extra sherry.
• You may make it in a spherical cake tin too, however I desire a sq. tin for ease of chopping.
• Serve with skinny slices of cheese, as we do in Yorkshire!

Pin me for Later Baking

Extra Fruit Cake Recipes

Pin me too

Recipe for Yorkshire Farmhouse Fruit Cake

Yorkshire Farmhouse Fruit Cake

Yield:
30 slices

Prep Time:
12 hours half-hour

Cook dinner Time:
3 hours

Whole Time:
15 hours half-hour

What a wonderful recipe that is for Yorkshire Farmhouse Fruit Cake. A correct old school “minimize and are available once more” fruit cake.

The one which your granny or mum would serve for Sunday tea, or for elevenses. This recipe was present in an previous cookbook known as Farmhouse Cookery by Mrs Arthur Webb.

It is a veritable gem of a guide, with recipes from a lot of the English, Scottish and Welsh counties. Revealed within the 1930’s, my copy has misplaced its mud jacket, however it’s used usually.

Mrs Webb (Mabel Edwards Webb), was a a suffragist, author and cookery programme presenter for BBC radio; she was lively between the 1930’s and 1950’s.

She additionally wrote for The Farmer’s Weekly, one other supply of fabulous old-style and vintaage recipes, that I typically use.

Anyway, again to immediately’s recipe for Yorkshire Farmhouse Fruit Cake. That is what my granny used to name “a plain slab cake”!

It does not sound that thrilling when stated like that! Nevertheless, it’s a fabulously wealthy, fruity cake, which retains for a number of weeks within the cake tin.

If, like me, you might be lacking your every day slice of Christmas Cake, then that is the cake for you.

Baked in an 8″x 8″ (20cm) sq. tin, it cuts fantastically and is superb when served with cheese, Wensleydale after all.

The key behind this very moist fruit cake is the Sherry. A goodly quantity of sherry is added to the cake (sorry Vicar!) with the blended fruit.

This ample fruit cake serves as much as 30 slices of cake, so it is a good one to make for the cake tin, and for the faculty or workplace lunch field

I hope you’ll take pleasure in this cake as a lot as all of us do right here at Lavender & Lovage. You may make it in a spherical cake tin too, however I desire a sq. tin for ease of chopping.

Substances

• 900g (2lbs) blended fruit (sultanas, currants and raisins)
• 150ml (1/4 pint) sherry or candy wine
• 225g (8ozs) softened butter
• 225g (8ozs) gentle brown sugar
• 4 massive eggs (crushed)
• 350g (12 ozs) plain white flour
• 2 teaspoons blended spice
• 100g (4ozs) blended peel
• 1 tablespoon (15mls) black treacle
• Finely grated zest of 1 orange

Directions

1. Begin the night time earlier than you wish to bake the cake. Place all of the blended dried fruit (not the peel) in to a big mixing bowl and pour the sherry over the fruit. Cowl with a clear tea towel and go away overnignt to soak.
2. The following day if you end up able to bake the cake, prfe-heat the oven to 160C/150C Fan/300F/Fuel mark 3 and grease and line a sq. 8″ x 8″ cake tin.
3. Beat the butter and sugar collectively till gentle and fluffy – I discover an electrical handheld mixer is greatest for this. Add the blended spice to the flour.
4. Step by step add the flour and crushed eggs, alternating with the flour and eggs as you go, mixing gently after each addition, as to not curdle the combination. Proceed till all of the flour and eggs are used up.
5. Add the sherry soaked fruit, blended peel, black treacle and the orange zest to the cake batter. Combine nicely.
6. Spoon the cake combination into the lined cake tin, ensuring the center is barely dipped within the center. (Because the cake rises, this makes positive your cake is even throughout)
7. Bake for 1 hour, then scale back the oven temperature to 140C/130C Fan/280F/Fuel mark 1, and proceed to bake for an additional 1 to 2 hours – checking after 1 hour that the cake is cooked, when a skewer (I exploit my granny’s previous knitting needle!) comes out clear when inserted in the course of the cake.
8. If the cake is browning too shortly, cowl it with some baking parchment, or tinfoil.
9. As soon as cooked, take away the cake from the oven and permit to chill int the tin, earlier than turning it out and serving minimize into slices.
10. Retailer for as much as 3 weeks in an hermetic tin.

Notes

For a fancier cake, add 100g halved glace cherries in step 5.

Add port as a substitute of sherry or candy wine to the blended dried fruit.

To verify if the cake is cooked – the cake is cooked, a skewer (I exploit my granny’s previous knitting needle!) ought to come out clear when inserted in the course of the cake.

Makes a stunning different to a Christmas Cake – if making this as a Christmas cake, you’ll be able to feed it weekly with extra sherry.

You may make it in a spherical cake tin too, however I desire a sq. tin for ease of chopping.

Serve with skinny slices of cheese, as we do in Yorkshire!

Diet Data

Yield 30

Serving Dimension 1

Quantity Per Serving

Energy 38Whole Fats 1gSaturated Fats 0gTrans Fats 0gUnsaturated Fats 1gLdl cholesterol 26mgSodium 13mgCarbohydrates 5gFiber 0gSugar 1gProtein 1g