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Mrs Robins' Wholewheat Fruit Cake

Ingredients

Fruit Cake

113 g Butter or margarine
170 g Dark brown Barbados sugar
170 g Currants
170 g Sultanas
57 g Chopped peel chopped
28 g Chopped cherries chopped
227 ml Water
1 tsp Bicarbonate of soda (level teaspoon)
1 tsp Mixed spice (heaped teaspoon)
2 egg Eggs beaten
113 g Plain wholewheat flour
113 g Self-raising wholewheat flour (If unavailable, use 8oz plain wholewheat flour in total and add 1/2 level teaspoon baking powder.)
1 pinch Salt
½ tsp Baking powder (Only needed if using 8oz plain wholewheat flour instead of self-raising wholewheat flour.) - optional

Step 1 of 5

Make the cake

Boil the fruit mixture

Put the butter or margarine, sugar, currants, sultanas, peel, cherries, water, bicarbonate of soda and mixed spice into a pan. Bring to the boil, then simmer for 1 minute.

180°C (356°F) hob

Make the cake

Cool the mixture

Pour the hot fruit mixture into a large mixing bowl and leave it to cool before adding the eggs and flour.

Make the cake

Prepare the tin

Line a 7 inch square tin or an 8 inch round tin with greased greaseproof paper.

Make the cake

Mix the batter

Stir the beaten eggs, plain wholewheat flour, self-raising wholewheat flour and salt into the cooled fruit mixture. Mix thoroughly, then pour the batter into the prepared tin.

Make the cake

Bake the cake

Bake in the centre of a preheated moderate oven at 180°C until the cake is cooked through. For a convection oven, use a cold start and place the tin on the first shelf.

180°C (356°F) oven