Preservation Friday: Fruit Cake

Never underestimate the power of cake! A well made fruit cake will keep for months, so it’s a great way to preserve eggs. The recipe for fruit cake is very flexible, and the real secret is to cook it low and slow. 


  • 250g of butter
  • 250g of sugar
  • 200g of plain flour
  • 1kg of dried fruit
  • A cup of strong tea
  • 50ml rum
  • 1 tbsp mixed spice
  • 4 eggs


  1. Put the hot tea, rum, sugar, mixed spice,  and melted butter into a large pan, and heat it until it almost boils.
  2. Remove from the heat and add the the dried fruit. Leave the mixture to stand for at least two hours. 
  3. Stir in the eggs, and then gradually sift in the flour. You can add a handful of nuts or seeds at this point. 
  4. Preheat the oven to about 140 centigrade, and bake the mixture in a cake tin for between 2-4 hours. The cake is ready when the top is firm, and a metal skewer inserted into the middle of the cake comes out clean. 
  5. Seal the sides and top of the cake with marmalade, and then add marzipan and icing.
  6. If you want the cake to last longer, prick the bottom with a skewer and feed it with a little alcohol.


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