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Monday, May 27, 2024

Yorkshire Farmhouse Fruit Cake – Lavender and Lovage


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

Yorkshire Farmhouse Fruit Cake
Yorkshire Farmhouse Fruit Cake

What a superb 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 This recipe was present in an outdated cookbook known as Farmhouse Cookery by Mrs Arthur Webb.

Yorkshire Farmhouse Fruit Cake

It’s a veritable gem of a e book, 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 repeatedly.

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

Yorkshire Farmhouse Fruit Cake

Anyway, again to as we speak’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! Nonetheless, 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 day by day slice of Christmas Cake, then that is the cake for you.

Yorkshire Farmhouse Fruit Cake

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

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 combined fruit.

Yorkshire Farmhouse Fruit Cake

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

I hope you’ll get pleasure from 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.

Yorkshire Farmhouse Fruit Cake
  • For a fancier cake, add 100g halved glace cherries in step 5.
  • Add port as an alternative of sherry or candy wine to the combined dried fruit.
  • To verify if the cake is cooked – the cake is cooked, a skewer (I exploit my granny’s outdated knitting needle!) ought to come out clear when inserted in the course of the cake.
  • Makes a beautiful 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!
Fruit cake and cheese
Yorkshire Farmhouse Fruit Cake
Yorkshire Farmhouse Fruit Cake
Yorkshire Farmhouse Fruit Cake

Yorkshire Farmhouse Fruit Cake

Yield:
30 slices

Prep Time:
12 hours half-hour

Prepare dinner Time:
3 hours

Whole Time:
15 hours half-hour

What a superb 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 outdated cookbook known as Farmhouse Cookery by Mrs Arthur Webb.

It is a veritable gem of a e book, 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 repeatedly.

Mrs Webb (Mabel Edwards Webb), was a a suffragist, author and cookery programme presenter for BBC radio; she was energetic 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 as we speak’s recipe for Yorkshire Farmhouse Fruit Cake. That is what my granny used to name “a plain slab cake”!

It would not sound that thrilling when stated like that! Nonetheless, 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 day by 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 wonderful when served with cheese, Wensleydale in fact.

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 combined 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 college or workplace lunch field

I hope you’ll get pleasure from 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) combined fruit (sultanas, currants and raisins)
  • 150ml (1/4 pint) sherry or candy wine
  • 225g (8ozs) softened butter
  • 225g (8ozs) mushy brown sugar
  • 4 massive eggs (crushed)
  • 350g (12 ozs) plain white flour
  • 2 teaspoons combined spice
  • 100g (4ozs) combined peel
  • 1 tablespoon (15mls) black treacle
  • Finely grated zest of 1 orange

Directions

  1. Begin the evening earlier than you wish to bake the cake. Place all of the combined 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 depart overnignt to soak.
  2. The following day if you find yourself 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 mild and fluffy – I discover an electrical hand-held mixer is greatest for this. Add the combined spice to the flour.
  4. Regularly 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, combined peel, black treacle and the orange zest to the cake batter. Combine effectively.
  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 outdated knitting needle!) comes out clear when inserted in the course of the cake.
  8. If the cake is browning too rapidly, 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 an alternative of sherry or candy wine to the combined dried fruit.

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

Makes a beautiful 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 Info

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

Yorkshire Farmhouse Fruit Cake

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