This recipe for 1950’s Standard Fruit Cake makes a fabulous, light fruit cake, which is perfect for afternoon tea or elevenses.
A Vintage Tea Time Recipe from a Frenlight Flour Cookery Book
This recipe for 1950’s Standard Fruit Cake makes a fabulous, light fruit cake, which can be made in a standard round cake tin, or a loaf tin, as I have done.
I discovered the recipe in a wonderful little cookery booklet from the 1950’s, by Frenlight Flour, which has a lovely collection of baking recipes.
Frenlight Flour was milled in an English flour mill in Hertfordshire, and similar to Be-Ro flour, they produced cookery booklets promoting their flour.
Established in 1855, J W French & Co Flour Mills, proudly milled flour from home farm wheats, they say in their advertising leaflets from the era.
The original recipe also suggests that you can omit the mixed dried fruit, and add marmalade, apricot or raspberry jam if you want.
It makes a light fruit cake with glacé cherries, mixed peel and unusually, vanilla AND almond essence (extract)
Serve this delightfully fruity cake for Elevenses, Afternoon Tea, or for a special Sunday Tea Tray supper, with a pot of tea of course.
I hope you enjoy this cake if you make, and please so leave a comment below, I’d love to hear how you served it, and if you enjoyed it, Karen
Culinary Notes
- For a spicy cake, add 1/4 teaspoon mixed spice and 1/4 teaspoon ground cinnamon to dry flour.
- For Apricot, Raspberry or Marmalade cake, substitute 4ozs (115g) of one of these preserves for the dried fruit, mixing it in with the creamed sugar and fat mixture.
- This cake can be made in a standard round cake tin, or a loaf tin, as I have done.
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Recipe for 1950’s Standard Fruit Cake
1950’s Standard Fruit Cake
Yield:
12
Prep Time:
20 minutes
Cook Time:
1 hour 15 minutes
Total Time:
1 hour 35 minutes
This recipe for 1950’s Standard Fruit Cake makes a fabulous, light fruit cake, which can be made in a standard round cake tin, or a loaf tin, as I have done.
I discovered the recipe in a wonderful little cookery booklet from the 1950’s, by Frenlight Flour, which has a lovely collection of baking recipes.
Frenlight Flour was milled in an English flour mill in Hertfordshire, and similar to Be-Ro flour, they produced cookery booklets promoting their flour.
Established in 1855, J W French & Co Flour Mills, proudly milled flour from home farm wheats, as they say in their advertising leaflets from the era.
The original recipe also suggests that you can omit the mixed dried fruit, and add marmalade, apricot or raspberry jam if you want.
It makes a light fruit cake with glacé cherries, mixed peel and unusually, vanilla AND almond essence (extract).
Serve this delightfully fruity cake for Elevenses, Afternoon Tea, or for a special Sunday Tea Tray supper, with a pot of tea of course.
I hope you enjoy this cake if you make, and please do leave a comment below, I’d love to hear how you served it, and if you enjoyed it, Karen
Ingredients
- 8ozs (225g) Self-Raising flour, sieved
- 4ozs (115g) caster sugar
- 6ozs (175g) mixed dried fruit
- 2 eggs
- Milk, to mix
- 4ozs (115g) margarine or butter
- Pinch of salt
- 1oz (25g) chopped peel
- 20zs (50g) glacé cherries
- A little vanilla and almond essence (extract)
Instructions
- Line or grease a 7″, 8″ round cake tin, or a 1lb loaf tin with baking parchment. Cream the sugar and fat together until soft and white.
- Beat the eggs well and gradually add them to the creamed mixture.
- Beat well and add the mixed dried fruit, peel, glacé cherries, vanilla and almond essence.
- Fold in the sieved flour and salt alternately with the milk until the mixture is soft enough to drop easily from the end of a wooden spoon.
- Put into lined or greased tin. Bake at 180C/375F/Gas mark 4 for 1 hour to 1 hour and 15 minutes, in the centre of the oven.
Notes
For a spicy cake, add 1/4 teaspoon mixed spice and 1/4 teaspoon ground cinnamon to dry flour.
For Apricot, Raspberry or Marmalade cake, substitute 4ozs (115g) of one of these preserves for the dried fruit, mixing it in with the creamed sugar and fat mixture.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 81Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 35mgSodium 42mgCarbohydrates 12gFiber 1gSugar 3gProtein 3g
