James Shepherd

If you've read down this far then you won't be surprised that this recipe was given to me by a friend that grew up in a farmhouse. It's a real traditional moist fruit cake that ages well.



This recipe has travel all over the world judging by the emails I've received.

175g	(6 oz)	Demerarer Sugar
425g	(14 oz)	Mixed Fruit
75g	(3 oz)	Cherries, quartered
Pinch		Salt
1		Beaten Egg
300ml	(10 floz)	Water
275g	(10 oz)	Self-raising flour
125g	(4 oz)	Butter or margarine

1. Put sugar, fruit, water, butter, and salt into saucepan.
   
2. Bring to the boil and simmer for 20 minutes, stirring occasionally.
   
3. Allow to cool. (Try putting the saucepan into a sink of cold water and stiring a bit.)
   
4. Preheat oven to 170C, 325F, Gas Mark 6.
   
5. Grease and line an 8" round tin (7" square).
   
6. When mixture is cooler than finger temperature stir egg in well.
   
7. Add flour gradually and mix well.
   
8. Turn into tin, smooth top over, bake for 1.25-1.5h, until golden brown.
   
9. Cool before turning out.
   
10. Improves with keeping, if you can manage to keep it...